Papadums With Whipped Dal from V Street
Today we’re sharing a delicious, vegan Indian version of chips and dip: Papadums with Whipped Dal. From the V Street cookbook, this recipe is has satisfyingly crunchy fried papadums and a light dip made out of beans, lentils, and spices and it packs a flavorful punch. Try making this recipe at your next party and we’re sure it will be a hit.
V Street by Rich Landau and Kate Jacoby, beloved chefs of Philadelphia’s nationally acclaimed restaurants Vedge and V Street, offers creative vegan riffs on street food from across the globe—drawing from the culinary traditions of Asia, the Middle East, South America, and more. With recipes from jerk sweet potato salad to sesame rice balls, there’s something in this cookbook for everyone. Filled with 100 internationally inspired recipes, behind-the-scenes anecdotes, food travel stories, and stunning color photography throughout, this is a must-have for vegetable lovers and everyone with a taste for adventure. Pre-order a copy of V Street from your favorite retailer, before it’s on sale October 4.
Papadums With Whipped Dal
Chips and dip: classic, and every culture has its take. There’s hummus and pita, tortilla chips and guac, British chips and tartar sauce . . . From time to time, we’ll run an Indian take on chips and dip using crunchy papadums (thin and crispy lentil crackers) with a cold, creamy version of dal (stewed beans and lentils). The trick is to keep the dal super light so it doesn’t snap the papadums.
SERVES 6 TO 8
- Canola oil for frying
- 12 papadums
- 1 tablespoon sunflower oil
- 1/4 cup chopped white onion
- 1 teaspoon minced garlic
- 1 teaspoon curry powder
- 1/8 teaspoon cardamom
- 1 teaspoon chopped ginger
- 1/2 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup red lentils
- 1/4 cup cilantro leaves
- 11/2 tablespoons lemon juice
- 2 tablespoons chopped tomato
- 1/2 cup vegan mayo
- Line 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.