A creamy lentil dip inspired by classic daal flavours.

Daal (ਦਾਲ) is one of the most comforting staples in South Asian cuisine, and this recipe takes those familiar flavours and turns them into a creamy, scoopable dip. Made with red and yellow lentils (ਮਸੂਰ ਅਤੇ ਮੂੰਗ ਦਾਲ), warm spices like garam masala (ਗਰਮ ਮਸਾਲਾ) and cumin (ਜੀਰਾ), and a simple tadka (ਤੜਕਾ)–style base, this daal dip is smooth, nourishing, and full of flavour.

It can be served with crackers or fresh vegetables, alongside flatbreads like naan (ਨਾਨ), or used as a spread in sandwiches. It comes together with simple ingredients and minimal effort. If you love daal and enjoy dips that are both comforting and versatile, this Daal Dip is a great one to add to your rotation.

Ingredients

Here’s what you’ll need for this recipe:

Red & Yellow Lentils (ਮੂੰਗ ਅਤੇ ਮਸੂਰ ਦਾਲ): Cook quickly and blend smoothly, forming the base of this creamy dip. Typically, a 50/50 mix of red (ਮਸੂਰ) and yellow (ਮੂੰਗ) lentils is used, but it’s flexible based on what you have on hand. Lentils also add plant-based protein and fibre.

Oil: Used to gently cook the ginger, garlic, onion, tomato, and spices, adding depth and richness.

Spices: Spices like coriander (ਧਨੀਆ), cumin (ਜੀਰਾ), garam masala (ਗਰਮ ਮਸਾਲਾ), and turmeric (ਹਲਦੀ) add warmth, colour, and classic daal flavour.

Ginger & Garlic (ਅਦਰਕ ਅਤੇ ਲਸਣ): Bring aroma and a subtle heat that builds flavour.

Green Chili (ਹਰੀ ਮਿਰਚ): Adds gentle heat. Adjust based on spice preference.

Onion & Tomato: Create a savoury, slightly sweet base when cooked down, adding depth and body.

Cashews: Blend into the dip to add creaminess and a rich, smooth texture, as well as some healthy fat.

Cilantro: Adds freshness and helps balance the warm spices.

Lemon Juice: Brightens the dip and lifts the spices.

Salt: Enhances overall flavour. Additional salt can be added after blending if needed.

Water: Used during cooking and blending to reach the desired consistency.

Kitchenware

You’ll also need:

• Fine-mesh strainer
• Medium pot
• Skillet or small pan
• Blender
• Measuring cups and spoons
• Spoon or spatula

Steps

1. Cook the Lentils
   • Rinse the lentils well and check for any small stones or debris.
   • Add lentils to a pot with 2 cups water and bring to a boil.
   • Reduce heat and simmer for 10–12 minutes, skimming off any white foam that forms on the surface.
   • Once the lentils are fully cooked and soft, remove from heat and allow to cool slightly.
2. Prepare the Tadka
   • Heat oil in a pan over medium heat.
   • Add coriander seeds and toast briefly until fragrant.
   • Add ginger, garlic, and green chili. Cook gently, adding 1 tbsp water if needed to prevent sticking.
   • Stir in the ground cumin, garam masala, turmeric, and salt. Cook for 15–30 seconds, just until fragrant.
   • Add onion and tomato and cook until softened and fragrant.
3. Blend
   • Transfer the cooked lentils to a blender.
   • Add the slightly cooled tadka mixture, cashews, cilantro, lemon juice, and up to 3/4 cup of water.
   • Blend until smooth and creamy.
   • Taste and adjust seasoning, adding additional salt and water as needed to reach your desired dip consistency.

Tips & Notes

• Adjust consistency: Add additional water as needed gradually until the dip reaches your preferred thickness.
• Salt at the end: Blended lentil dips often need additional seasoning after blending. Adjust salt gradually to taste.
• Make it milder: Remove seeds from the green chili or reduce the amount.
• Storage: Store in an airtight container in the fridge for up to 4 days.

Recipe

Daal Dip

• Servings: 8
• Prep Time: 30 mins
• Print

A creamy lentil dip inspired by classic daal flavours.

Ingredients

• 1 cup uncooked red & yellow lentils
• 1 tbsp oil
• 1/2 tsp coriander seeds
• 1 tsp ginger (1 1-inch cube)
• 1 tsp garlic (2 cloves)
• 1 green chili
• 1 tsp ground cumin
• 1 tsp garam masala
• 1/2 tsp turmeric
• 1/2 tsp salt, additional salt may be added as needed
• 1/2 cup diced tomato
• 1/2 cup chopped onion
• 1 tbsp lemon juice
• 1/2 cup cilantro
• 1/2 cup cashews
• Water: 1 tbsp + up to 3/4 cup, as needed

Directions

1. Cook the Lentils
– Rinse the lentils well and check for any small stones or debris. – Add lentils to a pot with 2 cups water and bring to a boil. – Reduce heat and simmer for 10–12 minutes, skimming off any white foam that forms on the surface. – Once the lentils are fully cooked and soft, remove from heat and allow to cool slightly.
2. Prepare the Tadka
– Heat oil in a pan over medium heat. – Add coriander seeds and toast briefly until fragrant. – Add ginger, garlic, and green chili. Cook gently, adding 1 tbsp water if needed to prevent sticking. – Stir in the ground cumin, garam masala, turmeric, and salt. Cook for 15–30 seconds, just until fragrant. – Add onion and tomato and cook until softened and fragrant.
3. Blend
– Transfer the cooked lentils to a blender. – Add the slightly cooled tadka mixture, cashews, cilantro, lemon juice, and 3/4 cups of water. – Blend until smooth and creamy. – Taste and adjust seasoning, adding additional salt and water as needed to reach your desired dip consistency.

Nutrition

Per Serving: Energy/Calories: 155 kcal | Carbohydrates: 15 g | Protein: 6 g | Fat: 8 g | Saturated Fat: 1.5 g | Sodium: 240 mg | Fibre: 4.5 g | Total Sugars: 2 g

Please note: the nutrition information provided above is an estimation based on a reference serving size. It is subject to error/variation and is for information purposes only. The website owner is not liable for this information. While this information may be helpful for you, please remember that food is more than just numbers.

Did you make this recipe? Tag @nutrikaur on Instagram or leave a comment!

Disclaimer: All recipes on this site are intended for informational and educational purposes only. Results may vary depending on ingredients, equipment, and individual experience. Please use your best judgment and consider any allergies, dietary needs, or health conditions. The website owner is not responsible for any outcomes related to the preparation, cooking, or consumption of these recipes. Use this content at your own discretion and risk.