About this recipe: Indian spices like curry, cumin and chilli flavours this lentil spread. It can be a spread for toast or bread and also served as a dip with naan and pita chips. An excellent way for non-meat eaters to get protein.
i replaced the curry with coriander and it came out smelling and tasting fantastic! i make this all the time. - 13 Mar 2006 (Review from Allrecipes US | Canada)
YUM! We like things spicy so I used 1 tsp each of hot and mild curry. I also added 1 tbsp of coriander seeds thanks to suggestions from the reviews AND, as also suggested, I did not use all the liquid or it definitely would have been too soupy. I put in my food processor and added the liquid a little at a time until I got a good, thick dip consistency. I think I ony used half of the reserved liquid. And I also added a little onion salt. It's a good recipe to play with and make your own but is it good? YES! - 14 Feb 2007 (Review from Allrecipes US | Canada)
This recipe was ok for me, although I altered it a little. I had had a leftover lentil salad that didn't go over real well with my boyfriend, so this was a great way to do something with the leftovers (plus it took less than 10 minutes to make). The mixture was a little thick for my blender, so I dribbled in some chicken stock to thin it out a little. I also added more cumin than the recipe called for because I love cumin so much, and I added a bit more garlic. My girlfriends loved it and so did I. I also got rid of the leftover lentil salad without having to throw it out and waste it! - 29 Oct 2002 (Review from Allrecipes US | Canada)