Garlic Lentil Dip
Ingredient
• 3 medium sized garlic (lehsun) cloves
• 1/2 cup masoor (whole red lentils), soaked in water for 8 hours and drained
• 2 tsp lemon juice
• 1/2 tsp roasted cumin seeds (jeera) powder
• 1 tsp chilli powder
• 2 tsp olive oil
• Salt to taste
• 3 medium sized garlic (lehsun) cloves
• 1/2 cup masoor (whole red lentils), soaked in water for 8 hours and drained
• 2 tsp lemon juice
• 1/2 tsp roasted cumin seeds (jeera) powder
• 1 tsp chilli powder
• 2 tsp olive oil
• Salt to taste
Method
• Roast the garlic cloves on an open flame (low) till they are brown but not burnt. Keep aside.
• Combine the masoor, salt and 1½ cups of water in a pressure cooker and cook for three whistles.
• Allow the steam to escape before opening the lid. Strain the masoor and refresh it with cold water. Keep aside.
• Combine all the ingredients including the masoor and garlic in a mixer and blend till smooth.
• Transfer into a bowl, refrigerate for an hour and serve chilled.
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