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Indian 7-Layer Dip Recipe

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Level: Easy

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Description

The classic 7-layer dip recipe gets a healthy, Indian makeover! This dip is loaded with spicy, ethnic flavors and is gluten-free and vegan-friendly, too! It’s only 170 calories and perfect for game day!

Ingredients

  • FOR THE LENTIL LAYER:
  • 1 cup Green Lentils
  • 3 cups Water
  • ¼ teaspoons Sea Salt
  • 1 teaspoon Garam Masala
  • FOR THE CUCUMBERS:
  • 1  Large Cucumber, Diced
  • ¼ teaspoons Sea Salt
  • FOR THE CAULIFLOWER LAYER:
  • 1 Tablespoon Ghee (vegan Butter Or Coconut Oil For Vegan Option)
  • ½  Large Onion, Thinly Sliced
  • ½ Tablespoons Fresh Garlic, Minced
  • 1 teaspoon Ground Cumin
  • 1 teaspoon Fresh Ginger, Minced
  • ½ teaspoons Chili Powder
  • ½ teaspoons Ground Coriander
  • ½ teaspoons Garam Masala
  • ½ teaspoons Sea Salt
  • ¼ teaspoons Paprika
  • ¼ teaspoons Turmeric
  • ¼ teaspoons Cayenne Pepper
  • ½  Large Lemon, Juiced
  • 3 cups Cauliflower, Cut Into Small Florets
  • FOR THE TOMATO SAUCE:
  • 1-½ cup Roma Tomatoes, Roughly Chopped (about 3 Large Tomatoes)
  • 1 teaspoon Fresh Ginger, Minced
  • 1 teaspoon Fresh Garlic, Minced
  • ¼ teaspoons Sea Salt
  • ¼ teaspoons Turmeric
  • ⅛ teaspoons Ground Cumin
  • ½  Large Lemon, Juiced
  • Pepper
  • FOR THE OTHER LAYERS:
  • 1 cup Dairy-free Plain Yogurt
  • 1 cup Roma, Tomato, Diced (about 2 Large)
  • ½ cups Cilantro, Roughly Chopped
  • Tortilla Chips Or Naan Bread, For Serving

Preparation

Combine lentils and water in a large pot and bring to a boil. Once boiling, reduce heat to medium low, cover and cook until tender, about 20–25 minutes.

While lentils cook, place cucumbers in a fine mesh strainer set over a large bowl. Toss with salt and let sit while you make the rest of the layers.

For he cauliflower layer, heat ghee in a large, nonstick pan on medium/high heat. Cook onion and all remaining ingredients (except lemon juice and cauliflower), stirring frequently until onions are golden brown. Add lemon juice and cauliflower and stir to coat cauliflower in the spices. Reduce heat to medium/low, cover and cook until cauliflower is tender, about 12–15 minutes.

Place all the ingredients for the tomato sauce in a large food processor or blender and blend until smooth and combined. Set aside.

Once the lentils are cooked, drain them in a colander and place into a large food processor. Process with salt and garam masala until mostly smooth, but leaving some texture.

Finally, squeeze out as much of the moisture from the cucumbers as you can. Then, place them onto a paper towel. Use another paper towel to really press out the excess moisture.

To assemble, spread the lentils in the bottom of a 9×13 inch pan. Spread yogurt evenly over top, followed by the tomato sauce.

Chop up the cauliflower/onion mixture and sprinkle it evenly on top. It won’t completely cover the tomato sauce layer; just spread it out evenly.

Sprinkle the diced cucumbers on top, followed by the diced tomato and, finally, the cilantro. Serve with tortilla chips or naan bread. Devour!

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