Curried Daal (Lentil) Dip

Curried Daal (Lentil) Dip

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December 11, 2008


1 cup dried orange lentils

canola oil, for cooking

1 small onion, chopped

2 garlic cloves, crushed

2 tsp. curry paste or powder

1/2 cup tomato sauce or half a can of tomato paste

1 tsp. sugar

1 tsp. chili powder

1/2 tsp. salt

1/2 cup plain yogurt, half & half, evaporated milk or light coconut milk

1 tsp. coconut extract (optional)

1/2 tsp. garam masala (optional)

a handful of cilantro, chopped (optional)


1In a medium pot, cover the lentils with plenty of water and boil for 20 minutes, until very well done, even mushy. Drain them and set aside.

2Meanwhile, heat a drizzle of oil in a skillet set over medium-high heat and sauté the onions until golden. Add the garlic and curry paste cook for another minute. Add the tomato sauce sugar, chili powder and salt, then the lentils and cook for another 5 minutes. Add the yogurt or cream and cook until well blended and thick.

3Remove from heat and stir in the garam masala, then sprinkle with cilantro, if you like.


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