I’ve never dealt with red lentil before, so when my cooking plan went a bit off track (lentil became too mushy for salad), I tweaked it to become a dip. And that’s how this recipe came to life. Also, I actually wanted to make arrowhead chips out of the arrowhead, and since I have a mandolin issue, I decided to be creative with the arrowheads that I have on hand. And that’s how I used the arrowheads for this dip, and also for this miso noodle soup.
Arrowhead red lentil dip. 🧡
Red lentil, also called Masoor dhal. So tiny, orange-y and cute. Soak red lentil for about 30 minutes to 1 hour. Then rinse with water until water is no longer murky.
Cook soaked red lentil, water and 1/4 teaspoon salt in a saucepan in medium heat. Once it’s boiling, reduce heat and simmer for about 30 minutes with lid close. By 30 minutes, the red lentil will be quite mushy and there will be some water left in the saucepan. Turn off the heat and put aside.
Ingredients (clockwise from top left): toasted almond strips, hard-boiled egg, shallot, cherry tomatoes and arrowhead.
Add cooking oil and shallot to a skillet and cook for around 2 minutes. Then add arrowhead, red lentil with its water, cherry tomatoes, and mashed hard-boiled egg. Cook for another 2-4 minutes.
Next add turmeric powder, chili powder, half of the almond strips, 1/2 teaspoon salt and black pepper. If you prefer spicy, add more chili powder. Now, cook until all the water has been soaked up. That’s it.
Serve warm or on room temperature in a bowl, and garnish with the remaining half of almond strips. Sink the baby romaine leaf into the arrowhead red lentil dip. Thanks me in the comment. 😛
Wooooo! You can also serve the dip on rice crackers and cream crackers. Or just eat it like that without any accompaniment.
Arrowhead Red Lentil Dip
100g red lentil (Masoor), soaked and rinsed
2 tablespoons cooking oil
1 shallot, sliced
2 arrowhead (ngaku), cubed
10 cherry tomatoes, halved
1 hard-boiled egg, roughly mashed
1/2 tablespoon turmeric powder
1 teaspoon chili powder
1/4 + 1/2 teaspoon sea salt
freshly grounded black pepper
18g almond strips, toasted
8-10 baby romaine leaves
1. In a saucepan with medium heat, add soaked red lentil, 350g water and 1/4 teaspoon salt. Once the water come to a boil, reduce heat to low, and simmer with lid close until some water left (about 30 minutes). The cooked red lentil will be quite mushy. Turn off the heat and put aside.
2. In a skillet, add 2 tablespoons oil and cook shallot for about 2 minutes. Then add cubed arrowhead, cooked red lentil together with the remaining water from saucepan, halved cherry tomatoes and roughly mashed hard-boiled egg. Cook for about 2-4 minutes.
3. Add turmeric powder, chili powder (add more if you prefer spicy), 1/2 amount of almond strips, 1/2 teaspoon salt and black pepper. Cook until the water has been soaked up.
4. Serve in a nice bowl and garnish with the remaining half of the toasted almond strips. Best eaten warm or room temperature with romaine leaves or rice crackers. You can even eat it just like that.