Papadums With Whipped Dal
Papadums With Whipped Dal is a flavorful North Indian North Indian Recipes dish prepared with quality ingredients. Line a plate with paper towels.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionLine a plate with paper towels.
Pour a shallow layer of canola oil in a large sauté pan or skillet and heat over high heat until it ripples.
Fry the papadum sheets one at a time until crispy, about 30 seconds.
There’s no need to flip them, as they are so thin.
Transfer to the paper towel–lined plate to absorb excess oil, then cool to room temperature.
Store in an airtight container at room temperature for up to 2 days.
Heat the sunflower oil in a medium saucepan over high heat until it ripples.
Add the onion, garlic, curry, cardamom, ginger, salt, and pepper and cook, stirring occasionally, until the onion is translucent, about 4 minutes.
Reduce the heat to medium, add 3 cups water and the lentils, and cook, stirring occasionally, until the lentils are tender, about 15 minutes.
Set aside to cool fully.
Transfer the lentil mixture to a blender with the remaining ingredients and blend until smooth.
Serve with papadum pieces or store in an airtight container in the refrigerator for up to 3 days.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.