Rating: 3.95 stars
44 Ratings
  • 5 star values: 17
  • 4 star values: 14
  • 3 star values: 9
  • 2 star values: 2
  • 1 star values: 2

Indian spices lace this spicy, delicious dip. It's great served with naan or pita chips!

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Recipe Summary

prep:
5 mins
cook:
25 mins
additional:
5 mins
total:
35 mins
Servings:
16
Yield:
2 cups
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a medium saucepan combine the lentils, onion and water. Cover and bring to a boil. Reduce heat to low and simmer for 25 minutes or until lentils are soft. Pass lentils through a food mill or blend them in a blender.

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  • Toast curry powder and cumin seeds in a small skillet over medium heat until fragrant. Add cayenne, oil and garlic. Saute for 1 minute.

  • Stir spice mixture into lentils and serve.

Nutrition Facts

53 calories; protein 3.3g; carbohydrates 7.7g; fat 1.2g; sodium 1.9mg. Full Nutrition
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Reviews (37)

Most helpful positive review

Rating: 5 stars
03/13/2006
i replaced the curry with coriander and it came out smelling and tasting fantastic! i make this all the time. Read More
(15)

Most helpful critical review

Rating: 3 stars
03/11/2003
This recipe was ok for me although I altered it a little. I had had a leftover lentil salad that didn't go over real well with my boyfriend so this was a great way to do something with the leftovers (plus it took less than 10 minutes to make). The mixture was a little thick for my blender so I dribbled in some chicken stock to thin it out a little. I also added more cumin than the recipe called for because I love cumin so much and I added a bit more garlic. My girlfriends loved it and so did I. I also got rid of the leftover lentil salad without having to throw it out and waste it! Read More
(10)
44 Ratings
  • 5 star values: 17
  • 4 star values: 14
  • 3 star values: 9
  • 2 star values: 2
  • 1 star values: 2
Rating: 5 stars
03/13/2006
i replaced the curry with coriander and it came out smelling and tasting fantastic! i make this all the time. Read More
(15)
Rating: 5 stars
02/14/2007
YUM! We like things spicy so I used 1 tsp each of hot and mild curry. I also added 1 tbsp of coriander seeds thanks to suggestions from the reviews AND as also suggested I did not use all the liquid or it definitely would have been too soupy. I put in my food processor and added the liquid a little at a time until I got a good thick dip consistency. I think I ony used half of the reserved liquid. And I also added a little onion salt. It's a good recipe to play with and make your own but is it good? YES! Read More
(14)
Rating: 3 stars
03/11/2003
This recipe was ok for me although I altered it a little. I had had a leftover lentil salad that didn't go over real well with my boyfriend so this was a great way to do something with the leftovers (plus it took less than 10 minutes to make). The mixture was a little thick for my blender so I dribbled in some chicken stock to thin it out a little. I also added more cumin than the recipe called for because I love cumin so much and I added a bit more garlic. My girlfriends loved it and so did I. I also got rid of the leftover lentil salad without having to throw it out and waste it! Read More
(10)
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Rating: 4 stars
04/04/2011
This dip is delicious. I followed the recipe fairly closely only using olive oil instead of vegetable and making a crushed red chili pepper/paprika substitution for the cayenne pepper as I didn't have any. I did not add salt (nor would I say it needs any) and used all the liquid. I tried the dip after mixing it all together and felt it wasn't quite what I wanted. I added about a teaspoon of lemon juice and that did it for me. Who needs chips? I could eat this with a spoon! Four stars for the dip before the lemon juice five for easy prep and with the difference the lemon juice made. Thanks for sharing a great recipe Noni! Read More
(8)
Rating: 4 stars
03/11/2003
I liked this a lot although my husband didn't seem too keen on it. You will probably want to add salt. I added at least 1 teaspoon. Read More
(7)
Rating: 1 stars
03/11/2003
I'm a fan of Indian food so I tried this recipe. Wow what a disappointment. It was terrible! The taste was really yucky -- just tastes like very plain lentils with a tingle from the spices. I stirred in some salt to help it out but it didn't help much. The appearance of the dip is completely unappetizing. It's a kind of yellowish greenish goop. I made it for a potluck and it was virtually untouched. I sure won't be making this again. Read More
(7)
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Rating: 3 stars
02/15/2011
This was only ok. Luckily I made a small batch because my husband didn't like it at all. Read More
(7)
Rating: 5 stars
12/28/2008
Noni!!!I was looking for a recipe just like this one and am I ever glad I found it!I used Umbrian brown lentils and olive oil and in addition to your recipe added: 1 tsp toasted coriander seeds half a cube veggie bouillion Hungarian hot paprika and cooked the lentils with a bay leaf.I used lots of the cooking stock to thin the spread as it was plenty thick. Unbelievably good I had it with my lentil soup and homemade buckewheat sourdough bread...sneaking back to get more sourdough and dip!!!It makes a fantastic sandwich filling! I will be making this as a staple in my fridge from this moment on. Read More
(5)
Rating: 4 stars
01/20/2010
I already had a batch of cooked lentils so I sauted the spices with the onion added some of the lentil cooking liquid and then threw it all in the food processor. I had to add 1/2 tsp of salt then it was delicious! I will definitely make this again. Read More
(5)