03 January 2013,02:54 by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
15 minutes

Cooking Time :
40 minutes

Preparation Method :

  •  Melt half the butter in a saucepan and fry the onion gently until golden brown.
  • Add the lentils and vegetable stock. Bring to the boil, then reduce the heat and simmer gently, uncovered, for about 25 - 30 minutes until the lentils are tender. Drain well.
  • Melt the remaining butter in a small frying pan (skillet). Add the almonds and pine kernels (nuts) and fry them gently until golden brown. Remove from the heat.
  • A Put the lentils, almonds and pine ^ kernels (nuts), with any remaining butter, into a blender or food processor. Add the ground coriander, cumin, ginger and fresh coriander (cilantro). Blend until smooth, about 15 - 20 seconds. Alternatively, push the lentils through a sieve (strainer) to puree them and mix with the finely chopped nuts, spices and herbs.
  • Season the dip with salt and pepper and garnish with sprigs of fresh coriander (cilantro). Serve with fresh vegetable crudites and bread sticks.


  • 100 grams butter
  • 1 small onion, chopped
  • 100 grams lentils
  • 300 ml vegetable stock
  • 100 grams blanched almonds
  • 100 grams pine kernels (nuts)
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon freshly grated root ginger
  • 1 teaspoon chopped fresh coriander (cilantro)
  • Salt and pepper
  • Sprigs of fresh coriander (cilantro) to garnish

To serve

  • Fresh vegetable crudités bread sticks

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