Tomato Lentil Dip

Ranch, Thousand Island and Garlic Sauce are few among the many popular dips that I have tried and loved. But the only problem with these dips is that they are made up of creamy fatty products. This restrains me from feasting on them.

And thus starts my hunt for healthy dips. :D My first stop was at Soma's eCurry. And I have to say the Tomato Lentil dip tasted great. Thank you Soma for this easy and tasty recipe.

Ingredients

• Chana dal- 1/2 C
• Tomato- 3
• Garlic- 2-3 Cloves
• Oil- 1 T
• Red dry chili pepper crushed- 1 T
• Salt
• Black pepper- 1 /2 t
• Curry Leaves- few leaves
• Lemon juice- 1 t

Method

• Heat 1/2 t oil in a frypan and lightly roast the lentils till they are golden and just starting to have spots on them. Set aside.
• Heat 1/2 t oil in a frypan.
• Add garlic and dry red chili and let them heat up together.
• If you are going to roast/broil the tomatoes in the oven, half the tomatoes and drizzle this oil on the tomatoes and broil/roast till the tomatoes are cooked through and the juice starts to get thick. (at 380 degree F for about 30-40 minutes)
• OR
• you can place the tomato halves on the skillet on the stove top and skillet roast them at high heat till the tomatoes char on the outside and are mushy and the juice starts to get thick; I find roasting them in the skillet quicker than the oven method.
• Remove the charred skin of the tomatoes.
• Add the black pepper, salt and the herbs to the warm tomatoes, cover for about 10 minutes.
• Add the lentils and the tomatoes and herbs in the processor/blender and process till almost smooth. I leave my slightly grainy as you can see from the picture, but it is to your personal preference.
• Add a glug of the evoo or the chili oil and lemon juice; stir in.
• Serve with you crackers,crusty bread, veggies, flat bread… anything you want. I use this as a spread for my sandwiches or wraps and also with the Indian menu of lentil crepes and steamed/baked savory cakes.