Whipped Dhal Dip

From issue 58.

Indian cuisine makes going vegetarian simple… and delicious. The delicate spices can be altered to suit your tastes. Traditional dhal is served hot, often with a side of steaming basmati, but I’m turning it into a snack to enjoy on a balmy evening with friends.


¼ cup chopped white onion
1 tsp minced garlic
1 tsp fresh minced ginger
1 tsp curry powder
½ tsp each turmeric, cumin and salt
2 tbsp chopped canned tomatoes
½ cup coconut milk
1 can brown lentils
1 tbsp lemon juice
¼ cup fresh coriander leaves, to garnish
Paprika, to garnish
Papadums, to serve

Cook onion until translucent. Add garlic, ginger and spices, and fry briefly until fragrant. Stir through tomatoes and coconut milk, bring to a light boil, reduce to a simmer and add lentils. Simmer for 10–15 minutes. Add lemon juice and blend in a food processor until smooth and creamy. Set aside to cool, then chill in fridge.

Garnish with fresh coriander leaves and a sprinkle of paprika. Serve with broken papadums.

Sarah Tanner is a busy mum, entrepreneur and passionate vegan. Her mission is to help people see that being a little more vegan is not only possible, but delicious! Recipe creator, stylist and photographer, Sarah is a one-stop-shop for all things vegan. See more at sarahtanner.co.nz

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