The Pioneer Woman Tasty Kitchen
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Lentil Dip

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Level: Easy

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Description

Cold Lentil Dip, served as a snack with sandwiches or chips.

Ingredients

  • ½ cups Chana Dal Or Chana Lentil
  • ½ cups Urad Dal Or White Lentil
  • 2 Tablespoons Raw Peanuts
  • 4 Tablespoons Yogurt
  • 1 whole Green Chili, Deseeded
  • 6 leaves Fresh Curry Leaves
  • 1 teaspoon Red Chili Powder
  • 2 teaspoons Salt
  • ¼ cups Water
  • 2 Tablespoons Clarified Butter Or Olive Oil
  • 2 whole Dried Red Chili, Whole
  • 1 teaspoon Mustard Seed
  • 2  To 3 Fresh Curry Leaves, Chopped
  • 1 pinch Asafetida

Preparation

Heat a medium nonstick pan over medium heat. Add chana dal, urad dal and peanuts. Dry roast them over low heat for 2-3 minutes or till they become golden in color. Remove from heat and cool completely.

In a hand blender jar, add the roasted dal, peanuts, yogurt, green chili, curry leaves, red chili powder, salt, water and blend till a smooth and thick paste is formed. (If the paste is dry, add few more spoonfuls of water accordingly.)

Heat a small nonstick pan over medium heat. Add oil, whole red chili, mustard seed, curry leaves and asafetida. Saute for 1 minute and switch off the heat. Pour this over the prepared chutney paste and serve fresh.

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