Ariso Recipes
Peppery Lentil Coconut Dip
Last update date: February 24, 2012
Let your taste buds be enchanted by Peppery Lentil Coconut Dip. This dish is an aromatic journey that tantalizes the senses, featuring Toor Dal, Chana Dal. Beyond taste, it's a testament to the nourishing power of natural ingredients. Dive deeper into this culinary journey, where every ingredient plays a pivotal role in crafting the dish's unique character. Dive deeper into this culinary journey, where every ingredient plays a pivotal role in crafting the dish's unique character.35 minutes.
South Indian
Ariso Intelligence
Relatively Clean
One of the ingredient used is not clean
Contains Caster Sugar.
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Ingredients
2
How To Cook?
1
To start making the peppery lentil coconut dip, dry roast the toor dal, chana dal, and black peppercorns until they turn golden brown. set them aside.
2
In the same pan, roast the red bell pepper and shallot until they are slightly charred and softened. set aside.
3
In a blender, combine the roasted dals, black pepper, roasted red bell pepper, shallot, grated coconut, salt, date sugar, and tamarind paste. blend into a coarse dip-like consistency.
4
Heat olive oil in a small pan, and add the asafoetida. let it sizzle.
5
Pour the tempered oil mixture over the prepared dip and give it a good stir.
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