Papadums With Whipped Dal

• Cooking spray
• 12 papadums
• 1 tablespoon sunflower oil
• 1/4 cup chopped white onion
• 1 teaspoon minced garlic
• 1 teaspoon curry powder
• 1/8 teaspoon cardamom
• 1 teaspoon chopped ginger
• 1/2 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 1 cup red lentils
• 1/4 cup cilantro leaves
• 1 1/2 tablespoons lemon juice
• 2 tablespoons chopped tomato
• 1/2 cup vegan mayo

1. Line a plate with paper towels. Pour a shallow layer of canola oil in a large saute pan or skillet and heat over high heat until it ripples.
2. Fry the papadum sheets one at a time until crispy, about 30 seconds. There's no need to flip them, as they are so thin. Transfer to the paper towel-lined plate to absorb excess oil, then cool to room temperature. Store in an airtight container at room temperature for up to 2 days.
3. Heat the sunflower oil in a medium saucepan over high heat until it ripples. Add the onion, garlic, curry, cardamom, ginger, salt, and pepper and cook, stirring occasionally, until the onion is translucent, about 4 minutes.
4. Reduce the heat to medium, add 3 cups water and the lentils, and cook, stirring occasionally, until the lentils are tender, about 15 minutes. Set aside to cool fully.
5. Transfer the lentil mixture to a blender with the remaining ingredients and blend until smooth. Serve with papadum pieces or store in an airtight container in the refrigerator for up to 3 days.

cooking spray, papadums, sunflower oil, white onion, garlic, curry powder, cardamom, ginger, salt, freshly ground black pepper, red lentils, cilantro, lemon juice, tomato, vegan

Taken from www.epicurious.com/recipes/food/views/papadums-with-whipped-dal (may not work)