Papadums With Whipped Dal
Serves: 3
Irma Bergnaum
1 January 1970
Based on User reviews:
45
Spice
54
Sweetness
49
Sourness
44
mins
Prep time (avg)
6
Difficulty
Ingredients:
1 tbsp
Sunflower Oil1 cup
White Onion (chopped)1 tsp
Garlic (minced)1 tsp
Curry Powder1 tsp
Cardamom1 tsp
Ginger (chopped)1 tsp
Sea Salt1 cup
Red Lentil1 cup
Cilantro Leaves1.5 tbsps
Lemon Juice2 tbsps
Tomato (chopped)Directions:
1
Line a plate with paper towels
2
Pour a shallow layer of canola oil in a large sauté pan or skillet and heat over high heat until it ripples
3
Fry the papadum sheets one at a time until crispy, about 30 seconds
4
There’s no need to flip them, as they are so thin
5
Transfer to the paper towel–lined plate to absorb excess oil, then cool to room temperature
6
Store in an airtight container at room temperature for up to 2 days
7
Heat the sunflower oil in a medium saucepan over high heat until it ripples
8
Add the onion, garlic, curry, cardamom, ginger, salt, and pepper and cook, stirring occasionally, until the onion is translucent, about 4 minutes
9
Reduce the heat to medium, add 3 cups water and the lentils, and cook, stirring occasionally, until the lentils are tender, about 15 minutes
10
Set aside to cool fully
11
Transfer the lentil mixture to a blender with the remaining ingredients and blend until smooth
12
Serve with papadum pieces or store in an airtight container in the refrigerator for up to 3 days
13
Line a plate with paper towels
14
Pour a shallow layer of canola oil in a large sauté pan or skillet and heat over high heat until it ripples
15
Fry the papadum sheets one at a time until crispy, about 30 seconds
16
There’s no need to flip them, as they are so thin
17
Transfer to the paper towel–lined plate to absorb excess oil, then cool to room temperature
18
Store in an airtight container at room temperature for up to 2 days
19
Heat the sunflower oil in a medium saucepan over high heat until it ripples
20
Add the onion, garlic, curry, cardamom, ginger, salt, and pepper and cook, stirring occasionally, until the onion is translucent, about 4 minutes
21
Reduce the heat to medium, add 3 cups water and the lentils, and cook, stirring occasionally, until the lentils are tender, about 15 minutes
22
Set aside to cool fully
23
Transfer the lentil mixture to a blender with the remaining ingredients and blend until smooth
24
Serve with papadum pieces or store in an airtight container in the refrigerator for up to 3 days