This is hands down, the best dip I have ever tasted, made, inhaled, smelled, looked at, dreamed about or seen. It is unbelievable. I wasn't expecting anything spectacular when I made this. I had just about a cup of red lentils left in the pantry and I had done soups, wraps, and burgers, so I just searched red lentils at myrecipes.com and found this recipe. It sounded interesting and I had the lentils ready to go, so I mixed it up.
Amazing! The spices, the flavor, the texture- I know that I rave about a lot of things but this was delicious and I wasn't the only one who thought so. Even the very picky kids that turn their noses up at everything I make when they come over to play with my kids, gobbled it down. oh and the pita chips too.
Do what you have to. Find red lentils. Make this dip.
I would've like to spread this on some flatbread and make a wrap, but you guessed it- There wasn't any left. I am making this again soon. I just have to make a trip to a Health Food Store and stock up on my yummy lentils.
Combine 1 teaspoon cumin seeds, salt, turmeric, paprika, and red pepper in a spice or coffee grinder; process until finely ground.
Heat 1 tablespoon oil in a medium nonstick skillet over medium-high heat. Add onion; sauté 2 minutes or until tender. Stir in spice mixture, tomato, and garlic; cook 2 minutes or until slightly thick. Remove pan from heat; stir in lentils, lemon juice, and black pepper. Place lentil mixture in a food processor; process until smooth.
Heat 1 teaspoon olive oil in a small sauté pan over medium heat, and add 1/2 teaspoon cumin seeds. Sauté seeds for 15 seconds, and drizzle over dal. Sprinkle with fresh mint.
Whole Wheat Garlic Pita Chips by Mary Ann
Coming Tomorrow- Barefoot Bloggers- Easy Sticky Buns and Craving Ellie- Chicken Caccitore