• Ingredients: 28
  • Serves: 4

Indian lentil and split pea spread with olive oil, chopped red onion, chopped garlic, turmeric, ground cumin, fresh cilanto leaves, fresh lemon juice, chili powder, pita bread, cut into triangles.


For syrup:

For filling:

For coating

  • *Available by mail order from Kalustyan’s .

For frico caldo

  • 2 medium Yukon Gold potatoes, peeled and cut into quarters
  • 1 tbsp. unsalted butter
  • 1/2 medium onion, finely chopped
  • 2 cups finely grated Parmigiano-Reggiano
  • 1 tbsp. kosher salt
  • 1/2 tsp. nutmeg, freshly grated
  • 1 tbsp. olive oil

To serve

  • 2 large heads romaine , torn into bite-sized pcs.
  • 16 thin slices prosciutto


  1. Step 1 Cook lentils and split peas in large pot of boiling salted water until very tender, about 35 minutes.

    For this step you will need

  2. Step 2 Heat 1/3 cup oil in heavy large skillet over medium heat. Add onion and garlic and sauté until onion is translucent, about 5 minutes.

    For this step you will need

  3. Step 3 Add turmeric and cumin and stir 1 minutes. Transfer mixture to processor. Add lentils and split peas, cilantro, lemon juice, chili powder and remaining 3 tablespoons oil.

    For this step you will need

  4. Step 4 Process until smooth. Season generously with salt and pepper. Transfer to medium bowl. (Can be prepared 1 day ahead.

    For this step you will need