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All Together Now: Dips Make Everything Better

Posted by on March 24 2011 in Recipe, Veggie

I’m still heavy into my ad-hoc Indian cooking phase. I visited an Indian grocer in Takoma Park, Maryland and brought home a new slew of ingredients: hot curry powder, coriander powder, ghee, hing, paneer and masoor dal. I went right home to cook, trying to perfect a no-recipe-necessary dal palak. I had a vegan friend coming over so I skipped the ghee, but added all of my new spices. I still couldn’t find the necessary depth, but it’s an improvement over the last. However, when I whipped the lentils into a dip for the next day’s party, it turned out perfectly.

Dal Palak Dip

 

I basically turned this recipe for Dal Palak into a dip:

Let oil (or ghee for non-vegans) get hot in a pan, then add your spices. I used: hot curry powder, regular curry powder, coriander powder, hingcuminblack mustard seedsfenugreekgarlic powderonion powdersalt and pepper. Let them go for a few minutes.

Measure 3/4 of a cup of udad lentils, rinse and pick through (I found some black specs and tossed them), then heat them with the spices for about 10 minutes, . Add 3 cups of water, cover and let simmer until soft. The lentils tasted a bit bitter, so I added pickled ramp vinegar (I think any vinegar would do) and some lemon extract. A few minutes before serving, I threw in torn spinach leaves to just-wilt into the lentils.

For the next days dip, I used the left over lentils and added coriander chutney, tamarind sauce and a extra few spinach and parsley leaves and blended it together in a mini food processor. It’s topped with black mustard seeds and spicy chickpea flour sticks for extra crunch.

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5 Responses leave one →
  1. March 24, 2011

    Dips do make everything better! Especially when you add beans of any kind – lentils are one of my faves.

  2. EvoDiva permalink
    March 24, 2011

    YUM! Can’t go wrong with the mixture of coriander and tamarind chutneys. Anytime you want to go back, let me know! I love that place.

  3. March 24, 2011

    I love your recent kick of garnishing with mustard seed! Nothing like having a stocked spice cabinet.

  4. March 24, 2011

    @dan – black mustard seeds til i die

  5. March 25, 2011

    good work!

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