Papadums With Whipped Dal
Crispy papadums served with a creamy whipped dal dip made from red lentils, aromatic spices, and fresh herbs. This Indian-inspired appetizer combines traditional crackers with a modern, vegan-friendly lentil spread.
Ingredients
- •1 spray Cooking spray
- •12 pieces papadums
- •1 tablespoon sunflower oil
- •¼ cup chopped white onion
- •1 teaspoon minced garlic
- •1 teaspoon curry powder
- •⅛ teaspoon cardamom
- •1 teaspoon chopped ginger
- •½ teaspoon sea salt
- •½ teaspoon freshly ground black pepper
- •1 cup red lentils
- •¼ cup cilantro leaves
- •1½ tablespoons lemon juice
- •2 tablespoons chopped tomato
- •½ cup vegan mayo
Cooking Instructions
- 1.
Line a plate with paper towels. Pour a shallow layer of canola oil in a large sauté pan or skillet and heat over high heat until it ripples.
5 min
- 2.
Fry the papadum sheets one at a time until crispy, about 30 seconds. There's no need to flip them, as they are so thin. Transfer to the paper towel-lined plate to absorb excess oil, then cool to room temperature. Store in an airtight container at room temperature for up to 2 days.
10 min
- 3.
Heat the sunflower oil in a medium saucepan over high heat until it ripples. Add the onion, garlic, curry, cardamom, ginger, salt, and pepper and cook, stirring occasionally, until the onion is translucent, about 4 minutes.
4 min
- 4.
Reduce the heat to medium, add 3 cups water and the lentils, and cook, stirring occasionally, until the lentils are tender, about 15 minutes. Set aside to cool fully.
15 min
- 5.
Transfer the lentil mixture to a blender with the remaining ingredients and blend until smooth. Serve with papadum pieces or store in an airtight container in the refrigerator for up to 3 days.
5 min