Ingredients
- 1 cup red split lentils, picked through and rinsed
- 2 cups water
- 1⁄2 teaspoon turmeric
- 2–3 tablespoons canola oil
- 1⁄2 teaspoon white cumin seeds
- 1 large shallot, finely chopped
- 1 jalapeño or thai green chili, finely chopped
- 1⁄2 teaspoon minced ginger
- 1⁄2 teaspoon ground cumin
- ½ teaspoon ground coriander
- Pinch cayenne pepper
- 4–5 garlic cloves, minced
- 1 tomato, seeded, strained of juice, and chopped
- 1⁄3 cup raw cashews, toasted
- Freshly squeezed lemon juice, to taste
- Salt, to taste
- Small handful of cilantro, finely chopped
- Crusty bread or crackers, for serving
How to Make It
- In a medium saucepan, bring lentils with water and turmeric up to a rolling boil over medium-high heat and cook for 10 minutes uncovered. Watch that it’s not boiling too hard as it can easily boil over. Skim off any scum as it comes to the top during this period and then, cover and cook another 15 to 20 minutes, until lentils are completely soft and can be mashed. Set aside to cool.
- Heat a medium skillet over medium heat. Add the oil and the cumin seeds. When they start to sputter (after a minute or so), add the shallots, chili, and ginger and sauté for 3 to 4 minutes, until the shallots are translucent. Add the spices and garlic and sauté for another 30 seconds to a minute, until fragrant. Add the tomatoes and cook until the tomatoes break down and can be mashed. Set aside to cool.
- Transfer the lentils and the shallot mixture to the bowl of a food processor. Add the raw cashews, a squeeze of lemon juice, and season with salt. Process until the mixture is uniform. Adjust seasoning (it can take quite a bit of salt) and lemon juice to taste.
- Transfer to a container and refrigerate until completely cooled.
- Serve garnished with some chopped cilantro and with crusty bread or crackers.
