Whipped Dal

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Whipped Dal
Whipped Dal

Whipped Dal is a fun twist on a traditional Indian stew made primarily of lentils. Normally it is served hot, right from the pan, but in this version it makes a perfect dip to go with vegetables or crackers.

While there is no singular recipe for Dal (or an agreed upon name; Dal, Dahl, Dhal, Daal…) I’ll understand if you make it a different way in your home. I like to use Yellow Split Lentils, but many people like to use Red and that’s totally okay. The only thing I do differently is at the end I add some mayonnaise (you can use Vegannaise if you want to stick with keeping the recipe vegan) and toss everything into a blender to whip it up. I make mine spicy, but you can leave out the Dried Red Chilies.

Whipped Dal Ingredients:

200 grams Dried Yellow Lentils

200 ml Mayonnaise (Vegannaise is acceptable if you want to keep the dish Vegan)

1 Yellow Onion; chopped

1 Tomato; chopped

10 grams dried red chilies (or to taste, I like it quite spicy but it is entirely up to you)

8 Cloves Garlic; minced

6 Curry Leaves (if this is hard to find, you can make a substitute of the zest of 1 lime, and 6 Basil Leaves)

30 grams Ginger; thinly sliced

2 grams Ground Cumin

2 grams Garam Masala

2 grams Turmeric Powder

30 ml Ghee (this is a clarified butter very popular in India. You can make your own, or buy pre-made in most supermarkets.

Salt; to taste

Instructions:

1. Soak your lentils in water for about an hour. While you are doing this is the perfect time to prepare the rest of your ingredients, chopping and mincing and organizing.

2. In a hot pan add the Ghee and Onion and Dried Red Chilies. When fragrant lower the heat and add the Garlic and Ginger.

3. Add the chopped tomatoes and when they start to soften, add the curry leaves. Add the Cumin and Turmeric and let cook, stirring constantly, until it starts to form a thick sauce.

4. Now add the lentils and a liter of water. Stir it up and turn the heat back up. When it starts to bubble reduce heat to medium-low and cover with the lid for 30 minutes.

5. Remove the lid and turn the heat back up to medium, stirring to mix and allowing the water to evaporate a bit. Normal Dal is done when it is the consistency of a porridge, but as we don’t want much liquid left to make the dip I suggest cooking it a little longer than normal until quite thick. Mix in the garam masala and add salt to taste. Allow to rest for 10 minutes.

6. Place the Dal into a Blender and blend everything up until nice and smooth. This will also have helped some heat to escape. Now add half the mayonnaise, and let it run for about a minute. Add the rest of the mayonnaise and let it run until it has the consistency of a thick dip.

7. Place in a bowl and garnish with finely chopped Basil or Curry leaves. Serve with carrot and celery sticks, or anything you want to dip.

Notes:

The bowl featured in the picture is on of my favorite sauce/dip bowls made by Steelite, a fantastic UK tableware company. You can purchase it from Amazon here.

Whipped Dal Recipe

Whipped Dal

Whipped Dal is a fun twist on a traditional Indian stew made primarily of lentils. Normally it is served hot, right from the pan, but in this version it makes a perfect dip to go with vegetables or crackers.
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Course: Appetizer
Cuisine: Indian
Keyword: Dal
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 1 hour 50 minutes
Servings: 1 Bowl

Ingredients

  • 200 grams Dried Yellow Lentils
  • 200 ml Mayonnaise
  • 1 Yellow Onion chopped
  • 1 Tomato chopped
  • 10 grams Dried Red Chilies
  • 8 cloves garlic minced
  • 6 Curry Leaves
  • 30 grams Ginger finely sliced
  • 2 grams Ground Cumin
  • 2 grams Garam Masala
  • 2 grams Turmeric Powder
  • 30 ml Ghee
  • Salt to taste

Instructions

  • Soak your lentils in water for about an hour. While you are doing this is the perfect time to prepare the rest of your ingredients, chopping and mincing and organizing.
  • In a hot pan add the Ghee and Onion and Dried Red Chilies. When fragrant lower the heat and add the Garlic and Ginger.
  • Add the chopped tomatoes and when they start to soften, add the curry leaves. Add the Cumin and Turmeric and let cook, stirring constantly, until it starts to form a thick sauce.
  • Now add the lentils and a liter of water. Stir it up and turn the heat back up. When it starts to bubble reduce heat to medium-low and cover with the lid for 30 minutes.
  • Remove the lid and turn the heat back up to medium, stirring to mix and allowing the water to evaporate a bit. Normal Dal is done when it is the consistency of a porridge, but as we don't want much liquid left to make the dip I suggest cooking it a little longer than normal until quite thick. Mix in the garam masala and add salt to taste. Allow to rest for 10 minutes.
  • Place the Dal into a Blender and blend everything up until nice and smooth. This will also have helped some heat to escape. Now add half the mayonnaise, and let it run for about a minute. Add the rest of the mayonnaise and let it run until it has the consistency of a thick dip.
  • Place in a bowl and garnish with finely chopped Basil or Curry leaves. Serve with carrot and celery sticks, or anything you want to dip.
Did you make this?Mention @CookingToEntertain or tag #cookingtoentertain and let me know how it was!


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