Looking for an appetizer that’s sure to impress? This Indian-inspired dip is kicked-up with a combination of spices and Thai chiles that will leave your taste buds tingling!
cost per recipe: $5.45
The price is determined by the national average.
cups dried red lentils, rinsed
tablespoon canola oil
large onion, minced (about 1 cup)
dried red Thai chili pepper, minced
teaspoons mustard seed, ground
teaspoons ground cuminseeds, ground
teaspoon kosher salt
teaspoon ground coriander
teaspoon ground turmeric
cup Prego® Traditional Italian Sauce
Heat the lentils and water in a 6-quart saucepot over medium-high heat to a boil. Reduce the heat to low. Cook for 15 minutes or until the lentils are tender. Drain the lentils well in a colander and reserve 1 cup cooking water.
Heat the oil in the saucepot over medium-high heat. Add the onion, chiles, mustard, cumin, salt, coriander and turmeric and cook and stir until the onions are lightly browned.
Stir the sauce and reserved cooking water in the saucepot. Return the lentils to the saucepot. Cook and stir for 10 minutes or until the mixture thickens to a pudding-like consistency. Serve with paratha or naan for dipping.