Move away from the classic hummus and on-trend butterboards and create a space to use traditional local ingredients and make homemade dips at almost half the cost. Nothing beats the joy of scooping guacamole with nacho chips, but these dips will surprise and intrigue your guests.
The festive season is just around the corner and the atmosphere is dripping with festive mood. If you’re the type of person who has a lot of home parties to host, menu planning can be quite the nightmare if you’re not careful. It’s important to make sure everything runs like clockwork in. Dip is the ideal way to start a meal as guests enjoy their drinks and socialize with each other. It’s easy to make in large quantities for a good combination, high flavor and easy to store.
Standard hummus, guacamole, queso, or even the butter board these days make an appearance on the party table, but you can use everyday kitchen ingredients like chana dal and lauki (snake gourds) to make it cost-effective and hyper-friendly. We offer a local approach.
chana dal dip
A common ingredient in Indian dals, stews, and even sweets, protein-rich pulses can be turned on your head to make this creamy, humpy chana dal dip. Not only free but also vegan. The ideal way to serve it is with old-fashioned potato chips or Kakula for a more Indian flair.
recipe:
material:
- 1 cup chana dal, soaked and pressure cooked for 4 hours
- Cumin seeds 1 tablespoon
- 1 clove of garlic
- salty
- For tempering + garnish:
- 1 teaspoon chili powder
- 3 cloves of garlic, sliced
- 1 chopped onion
- 2 tablespoons regular or olive oil
- a handful of chopped coriander
- wedge of lime
Method:
- Add the cooked chana dal, cumin seeds, garlic cloves and salt to a blender jar and blend until a thick, gritty paste forms. Empty the mixture into a bowl.
- Heat 2 tablespoons of olive oil in a frying pan, add the sliced garlic and chili powder, and wait until it is browned. Pour the remaining dip into the bowl and sprinkle with chopped onion, coriander and lemon juice.
Laucamole (snake gourd and guacamole)
Being a low-calorie vegetable, this dip saves you from the guilt of a celebratory meal. Best served spread on toasted pita bread, plain nacho chips, or tortilla wraps. This guacamole cousin is also rich in antioxidants (wink, wink to binge drink).
recipe:
material:
- 1 cup snake gourd
- 3 cloves of garlic
- 2 tablespoons hang curd
- 1 teaspoon lemon juice
- 1 chopped onion
- 1 small tomato, chopped
- 2 tablespoons chopped coriander
- 1-2 red peppers
- salty
- sugar to taste
Method:
Season the goya with a little salt and steam in a pressure cooker for 5-10 minutes. Allow the steamed gourds to cool and place them in a blender along with the lemon juice, hanging curd, garlic and chilies. Add salt and sugar to taste and mix well.
Transfer the mixture to a bowl and toss in the onions, tomatoes, and coriander, and sprinkle with more lemon juice if desired.
