CURRY LENTIL DIP
Very easy, nutritious, delicious vegetarian dip. Great for picnics or on the road.Serve with tortilla chips, pita bread, or veggies.
Provided by Nat Da Brat
Categories Lentil
Time 2m
Yield 1 1/2 cups
Number Of Ingredients 9
Steps:
- In a food processor or blender, puree all the ingredients.
- Pour into a plastic container.
MIXED PEPPER AND LENTIL CURRY
This simple curry can be liquidized and thinned down with extra vegetable stock to make a tasty soup.
Provided by English_Rose
Categories Curries
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat a large non-stick pan and dry fry the onions and garlic for 1-2 mins until soft.
- Add the peppers and curry powder and cook for a further minute.
- Add the remaining ingredients and simmer gently for 20 minutes until the lentils are cooked, topping up with a little extra vegetable stock if required.
- Serve.
CURRIED YOGURT DIP
This yogurt-based dip stands out with its bright-yellow hue and colorful garnishes. For dipping, serve fried papadums -- Indian lentil-flour flatbreads -- and dried persimmon slices.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 2 cups
Number Of Ingredients 10
Steps:
- Put yogurt in a medium bowl. Heat 1/4 cup oil in a small skillet over medium-high heat until hot. Add 1/2 teaspoon mustard seed. Cook, shaking, until seeds pop, about 45 seconds. Add curry leaves; cook until starting to wilt, about 1 minute. Add ginger and chopped chiles. Cook, stirring, 30 seconds. Stir in turmeric. Pour mixture over yogurt. Stir in salt and sugar. Transfer to a serving dish.
- Heat 2 tablespoons oil in a small skillet over medium-high heat until hot. Add 1/2 teaspoon mustard seed and the whole chiles. Cook, shaking, until seeds pop, about 45 seconds. Garnish dip with chile mixture and curry leaves. Serve with papads and persimmons, if desired.
MALAYSIAN FLATBREAD (ROTI CANAI) WITH CURRIED LENTIL DIP
With a crispy, crunchy exterior and a stretchy, chewy interior, these Malaysian flatbread (roti canai) are easier to make than they look. Served alongside a delicious curried lentil dip, this taste combination is ridiculously good!
Provided by Chef John
Time 10h15m
Yield 8
Number Of Ingredients 24
Steps:
- Combine bread flour, sugar, kosher salt, egg, melted butter, and water for roti canai in a mixing bowl. Mix with your hands until a shaggy dough forms. Transfer to a work surface and knead until a smooth, elastic dough forms, about 7 minutes.
- Divide dough into 8 equal pieces and form each one into a ball. Coat each ball with vegetable oil, transfer to a plate, and cover with plastic wrap. Refrigerate for 8 hours, to overnight.
- Melt butter for dip in a saucepan over medium-high heat. Add onion, ginger, garlic, kosher salt, curry powder, paprika, cumin, black pepper, and cayenne pepper; stir together and saute until onion has softened and spices are fragrant, 3 to 4 minutes. Stir in tomato paste and cook until it starts to toast and caramelize on the bottom of the pan, about 3 minutes.
- Stir in cold water and coconut milk. Add lentils; stir and bring to a simmer. Reduce heat to medium-low and simmer, stirring occasionally, until tender, about 40 minutes. Taste and adjust seasonings. Reduce heat to low and keep warm while you prepare the roti canai.
- Place 1/4 cup melted butter in a bowl. Transfer rested dough balls onto a lightly oiled work surface. Flatten each ball slightly and rub a little melted butter on top. Cover dough with plastic wrap and let it warm up slightly, about 10 minutes.
- Press on top of the plastic wrap to flatten warmed dough. Remove plastic wrap and add a bit more butter. Stretch each piece from the center out to get it as thin as possible (until almost see-through), adding more butter as needed. Don't worry if there are a few small tears.
- Sprinkle on more melted butter, then pull two sides in towards the center until touching and overlapping slightly. Pull the other two edges in the same way to form a square. Cover with plastic wrap and flatten roti canai one more time.
- Add some melted butter to a skillet set over medium or medium-low heat. Add roti canai and cook until browned, flaky, and crispy on the outside and fully cooked through on the inside, 3 to 4 minutes per side.
- Remove from the skillet and smush it with your hands to fluff it up and separate the layers of dough. Repeat to cook remaining roti canai.
- Sprinkle the curried red lentil dip with cilantro and sliced serrano peppers and serve alongside the roti canai.
Nutrition Facts : Calories 564.8 calories, Carbohydrate 67 g, Cholesterol 57.6 mg, Fat 26.8 g, Fiber 10.6 g, Protein 16.2 g, SaturatedFat 18.1 g, Sodium 810.6 mg, Sugar 5.4 g
MALAYSIAN FLATBREAD (ROTI CANAI) WITH CURRIED LENTIL DIP
With a crispy, crunchy exterior and a stretchy, chewy interior, these Malaysian flatbread (roti canai) are easier to make than they look. Served alongside a delicious curried lentil dip, this taste combination is ridiculously good!
Provided by Chef John
Categories Asian Recipes
Time 10h15m
Yield 8
Number Of Ingredients 24
Steps:
- Combine bread flour, sugar, kosher salt, egg, melted butter, and water for roti canai in a mixing bowl. Mix with your hands until a shaggy dough forms. Transfer to a work surface and knead until a smooth, elastic dough forms, about 7 minutes.
- Divide dough into 8 equal pieces and form each one into a ball. Coat each ball with vegetable oil, transfer to a plate, and cover with plastic wrap. Refrigerate for 8 hours, to overnight.
- Melt butter for dip in a saucepan over medium-high heat. Add onion, ginger, garlic, kosher salt, curry powder, paprika, cumin, black pepper, and cayenne pepper; stir together and saute until onion has softened and spices are fragrant, 3 to 4 minutes. Stir in tomato paste and cook until it starts to toast and caramelize on the bottom of the pan, about 3 minutes.
- Stir in cold water and coconut milk. Add lentils; stir and bring to a simmer. Reduce heat to medium-low and simmer, stirring occasionally, until tender, about 40 minutes. Taste and adjust seasonings. Reduce heat to low and keep warm while you prepare the roti canai.
- Place 1/4 cup melted butter in a bowl. Transfer rested dough balls onto a lightly oiled work surface. Flatten each ball slightly and rub a little melted butter on top. Cover dough with plastic wrap and let it warm up slightly, about 10 minutes.
- Press on top of the plastic wrap to flatten warmed dough. Remove plastic wrap and add a bit more butter. Stretch each piece from the center out to get it as thin as possible (until almost see-through), adding more butter as needed. Don't worry if there are a few small tears.
- Sprinkle on more melted butter, then pull two sides in towards the center until touching and overlapping slightly. Pull the other two edges in the same way to form a square. Cover with plastic wrap and flatten roti canai one more time.
- Add some melted butter to a skillet set over medium or medium-low heat. Add roti canai and cook until browned, flaky, and crispy on the outside and fully cooked through on the inside, 3 to 4 minutes per side.
- Remove from the skillet and smush it with your hands to fluff it up and separate the layers of dough. Repeat to cook remaining roti canai.
- Sprinkle the curried red lentil dip with cilantro and sliced serrano peppers and serve alongside the roti canai.
Nutrition Facts : Calories 564.8 calories, Carbohydrate 67 g, Cholesterol 57.6 mg, Fat 26.8 g, Fiber 10.6 g, Protein 16.2 g, SaturatedFat 18.1 g, Sodium 810.6 mg, Sugar 5.4 g
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