Masala Spiced Lentil Hummus Recipe 445 Food

MASALA-SPICED LENTIL HUMMUS RECIPE - (4.4/5)

Steps:

• LENTILS: Rinse lentils well before cooking. I find it easiest to add the lentils to the cooking pot, cover with water, swirl, drain, and repeat until water is no longer cloudy. Cover lentils with 3 or so cups of water, and bring to a boil. Reduce heat and simmer for 15 minutes, until lentils are cooked through. Drain and cool. HUMMUS: Combine cooled lentils with all other ingredients in a food processor fitted with a steel blade. Blend on high for 30 seconds, scrape down sides of processor and blend for an additional 30 seconds. Serve with naan bread

LENTIL HUMMUS

Steps:

• In a large saucepan bring 2 quarts water with salt to a boil and simmer lentils about 15 minutes, or until al dente. In a colander drain lentils and rinse under cold water, draining well. Transfer lentils to a bowl and chill 20 minutes.
• In a food processor pureé lentils, tahini, garlic paste, lemon juice, and 1/2 cup water until smooth. With motor running add oil in a stream, adding up to 1/4 cup remaining water if mixture is too thick. Season hummus with salt and pepper.
• Hummus may be made one day ahead and chilled, its surface covered with plastic wrap. Bring hummus to room temperature before serving. Serve with pita toasts.

MASALA UADA (SPICED LENTIL BALLS WITH MINTED YOGHURT)

Steps:

• Soak the channa dhal for a minimum of two hours, or preferably overnight, in plenty of water.
• Grind or blend the fennel seed, garlic, salt and fresh chili together until a paste forms.
• Grind or blend the dhal with a little water, until it is of a consistency that clumps. Add the other ingredients.
• Deep fry the balls in oil until they are golden brown and cooked through.
• Serve with minted yoghurt sauce.
• Minted Yoghurt Sauce:.
• Mix the mint leaves and garlic with yoghurt, stirring until the yoghurt becomes of a soft pouring consistency.