Papadums With Whipped Dal

Crispy papadums served with a creamy whipped dal dip made from red lentils, aromatic spices, and fresh herbs. This Indian-inspired appetizer combines traditional crackers with a modern, vegan-friendly lentil spread.

6 servings

39 min

Published October 4, 2025

Ingredients

•1 spray Cooking spray
•12 pieces papadums
•1 tablespoon sunflower oil
•¼ cup chopped white onion
•1 teaspoon minced garlic
•1 teaspoon curry powder
•⅛ teaspoon cardamom
•1 teaspoon chopped ginger
•½ teaspoon sea salt
•½ teaspoon freshly ground black pepper
•1 cup red lentils
•¼ cup cilantro leaves
•1½ tablespoons lemon juice
•2 tablespoons chopped tomato
•½ cup vegan mayo

Cooking Instructions

1.
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.
5 min
2.
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.
10 min
3.
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.
4 min
4.
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.
15 min
5.
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.
5 min

Ingredients

•1 spray Cooking spray

•12 pieces papadums

•1 tablespoon sunflower oil

•¼ cup chopped white onion

•1 teaspoon minced garlic

•1 teaspoon curry powder

•⅛ teaspoon cardamom

•1 teaspoon chopped ginger

•½ teaspoon sea salt

•½ teaspoon freshly ground black pepper

•1 cup red lentils

•¼ cup cilantro leaves

•1½ tablespoons lemon juice

•2 tablespoons chopped tomato

•½ cup vegan mayo

Cooking Instructions

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.

5 min

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.

10 min

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.

4 min

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.

15 min

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.

5 min