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Curry Dip

  Lentils 4 Ounce, soaked in cold water overnight (100 gram)
  Chilli powder 1⁄4 Teaspoon
  Ground turmeric 1⁄4 Teaspoon
  Curry powder 1⁄2 Teaspoon
  Salt To Taste
  Black pepper To Taste
  Vegetable oil 30 Milliliter (2 tablespoons)
  Tomatoes 2 , peeled and chopped
  Onion 1 , peeled and chopped

1. In a large pan, drain the lentils and rinse them under running water
2. Put the lentils in a large pan with the spices, salt and pepper and cover with water
3. Bring this mixture to the boil, cover and simmer for one hour till the lentils are soft and have absorbed the liquid.
4. In another pan, heat the oil, add the tomatoes and the onions and fry gently till the onions are soft.
5. Add the lentils to the pan and mix well.
6. Transfer this to rigid container, label it and seal it for the freezer.

7. Serve the lentils chilled
8. If using the frozen lentils, remove from the freezer, thaw for four hours, serve chilled with carrots and celery sticks

Recipe Summary

Difficulty Level: 
Very Easy
Everyday, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
65 Minutes
Ready In: 
70 Minutes

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Average: 4.4 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 784 Calories from Fat 287

% Daily Value*

Total Fat 33 g50.1%

Saturated Fat 4.3 g21.7%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 427 mg17.8%

Total Carbohydrates 94 g31.4%

Dietary Fiber 41.7 g166.6%

Sugars 14.8 g

Protein 34 g67.2%

Vitamin A 49.9% Vitamin C 80%

Calcium 14.2% Iron 62.4%

*Based on a 2000 Calorie diet

Curry Dip Recipe