Garam Masala Dipping Sauce With Pita Wedges Recipes

CARAMELIZED-ONION DIP WITH CILANTRO-GARLIC PITA CHIPS

Steps:

• make dip
• Heat the oil in heavy large skillet over medium heat. Add the onions and sauté until slightly softened, about 5 minutes. Reduce the heat to medium low and cook until the onions are deep brown and begin to crisp slightly, stirring often, about 40 minutes.
• Add the garam masala; stir 1 minute. Transfer to a small bowl and cool completely. Mix in crème fraîche and season to taste with salt and pepper. Cover and refrigerate at least 2 hours.
• make pita crisps and serve
• Finely chop enough cilantro leaves to measure 2 tablespoons. Chop enough cilantro stems to measure 3 tablespoons. Combine the oil and garlic in a heavy small saucepan; cook over medium heat until the oil begins to bubble around the garlic, about 5 minutes. Add the chopped cilantro stems. Remove from heat and let steep 10 minutes. Strain the oil into a small bowl; discard the solids in the strainer.
• Preheat the oven to 350°F. Cut each pita bread horizontally in half. Cut each round into 6 wedges. Place the pita wedges on 2 rimmed baking sheets; drizzle with the cilantro-garlic oil, and toss gently to coat. Arrange the pita wedges in a single layer; bake 5 minutes. Sprinkle with the chopped cilantro leaves and bake until the pita wedges are crisp and golden, about 5 minutes longer. Cool.
• Sprinkle the dip with chives; place on a platter and surround with the pita crisps.
• do ahead
• The DIP can be made 2 days ahead. Keep refrigerated.
• The PITA CHIPS can be made 1 day ahead. Store airtight at room temperature.

SPICY RED LENTIL DAL WITH PITA WEDGES

Steps:

• Combine broth and lentils in a medium saucepan; bring to a boil. Reduce heat, partially cover, and simmer 10 minutes or until lentils are tender. Remove from heat; cover and set aside.
• Heat oil in a large nonstick skillet over medium heat. Add onion, garlic, mustard seeds, and red pepper, and cook 5 minutes or until onions are tender and seeds begin to pop, stirring constantly.
• Add cumin, turmeric, coriander, and black pepper; cook 3 minutes, stirring constantly.
• Add tomato paste, and cook 3 minutes, stirring constantly. Add lentils, coconut milk, and salt; cook 3 minutes, stirring frequently. Remove from heat; stir in juice.
• Cool to room temperature. Serve dal with pita wedges.