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Red and Yellow Dal Dip

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dip2
Origin
The red dal is based (roughly) on muhammara, while the yellow is based on hummus.

Ingredients

Red dal

  • 1 cup red lentils (masoor dal)
  • 1 red sweet pepper (capsicum/bell pepper)
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon fresh lemon juice
  • 1 tablespoon pomegranate molasses
  • 1/2 teaspoon red chilli flakes
  • 1 tablespoon cashew nuts
  • vegetable oil
  • olive oil
  • salt to taste

Yellow dal

  • 1 cup pigeon pea (tor dal)
  • pinch turmeric
  • 2 cloves garlic
  • 1/4 cup tahini
  • 2 teaspoons lemon juice
  • 2 teaspoons cumin
  • olive oil
  • salt to taste

Process

for the red dal

Put the cashews in a bowl and cover them with hot water.

Boil the lentils in a little water until it is soft, which should take less than 10 minutes. While the lentils are cooking, heat a little vegetable oil in a frying pan on high. When the oil is hot, add the sweet pepper and fry until it has black blisters on all sides. Set the sweet pepper aside.

Drain the lentils and put them in a food processor. Peel the sweet pepper and remove the seeds, then add the flesh to the food processor. Drain the cashew nuts and add them to the food processor. Add the cumin, lemon juice, pomegranate molasses, chilli flakes and a bit of salt to the food processor. Blend until smooth, adding as much olive oil as needed to make a smooth paste.

dip1

for the yellow dal

Cook the lentils in a pressure cooker with a pinch of turmeric until soft. Drain the lentils and put them in a food processor.

Peel the garlic and chop it finally.

Add cumin, garlic paste, salt, lemon juice and tahini to the food processor. Use as much olive oil as is necessary to make a smooth paste.

Swirl the two dips together, or serve separately.

dip3

 

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