Spiced Indian Red Lentil Dip

Heat a pot over medium‑high heat and add 1 tbsp of the Indian spice mix, dry‑toasting it briefly until fragrant.

Add the red lentils and stir to coat them with the toasted spices.

Pour in about 3 cups of water, bring to a boil, then reduce the heat to medium‑low (around 4 on a 9‑point scale) and simmer, covered, for 10‑15 minutes until the lentils are very soft.

Do not add salt while the lentils are cooking; add it only after they are fully cooked.

When the lentils are done, turn off the heat and stir in a splash of apple cider vinegar.

Add 2 tbsp of sunflower seed butter and mix until the dip becomes smooth and creamy.

Fold in the pressed garlic, a drizzle of toasted sesame oil, and season with salt to taste.

Mash the mixture with a fork until it reaches a smooth, dip‑ready consistency.

Serve the dip as a spread for sandwiches, wraps, or as a topping for steamed vegetables or salads.