The Atlanta Journal-Constitution
RED LENTIL AND PEANUT DIP
Look for split red lentils at Indian grocers, Trader Joe’s and in the imported section of large supermarkets. Use scissors to cut chiles crosswise into 1/8-inch wide strips.
1 cup (6 ounces) split red
lentils, well rinsed, drained 2 cloves garlic, crushed 2 teaspoons grated fresh peeled ginger or storebought ginger puree 1 teaspoon ground cumin 1 teaspoon garam masala or
curry powder
1/2 teaspoon salt
1/4 cup olive oil
3 dried New Mexico or guajillo chiles, stemmed, seeded, cut into 1/8-inch strips
1/2 cup dry-roasted peanuts,
finely chopped Chopped fresh cilantro Crispy naan wedges, see
recipe, or pita chips
1. Heat a medium saucepan filled halfway with water to a boil. Add lentils. Cook, uncovered, stirring occasionally, until tender, 10 to 12 minutes. Drain lentils and place in a large bowl. Stir in garlic, ginger, cumin, curry powder and salt until well mixed. Keep warm.
2. Heat oil in a medium skillet over medium heat until hot but not smoking. Reduce heat to low. Add the chile strips and peanuts. Cook and stir until golden, 1 or 2 minutes.
3. Spoon lentil dip into a serving dish. Spoon the peanuts and chile with the oil over the top. Garnish with cilantro. Serve warm. Pass the crispy naan wedges or pita chips for dunking.
Crispy naan wedges: Heat oven to 400 degrees on convection or 425 on conventional. Cut 2 naan from 1 package (8.8 ounces) into small wedges. Place on a baking sheet. Drizzle with 1 tablespoon expeller-pressed canola oil. Toss to coat everything with oil. Bake, 5 minutes. Turn wedges over. Bake until golden and crisp, about 5 minutes. Serve warm. Makes 2 cups.
Per 1/4 cup serving: 202 calories, 12 g fat, 2 g saturated fat, 0 mg cholesterol, 17 g carbohydrates, 0 g sugar, 8 g protein, 187 mg sodium, 4 g fiber.