Indian Masala Fries with Curried Lentil Dip

Preparing the Fries

1. Preheat the oven to 350°F (176°C).
2. Rinse potatoes, slice into fry shapes, and hold them in cold water.
3. In a small bowl, combine cinnamon, clove, coriander, ginger, garlic, smoked paprika, fennel seed, salt, and black pepper and mix until fully incorporated.
4. Drain the water and pat the potatoes dry.
5. Add them to a bowl with vegetable oil and the seasoning mix; toss until fully incorporated.
6. Place seasoned fries onto a silicone mat on a sheet tray and place into the preheated oven.
7. Roast for 30 minutes or until light golden brown in color and crisp. Remove French fries from the oven and let cool slightly.

Preparing the Curried Lentil Dip

1. In a large pot on medium-high heat, add vegetable stock and red lentils. Bring to a boil, then reduce heat to a simmer, and cover with a lid for 20 minutes or until fully cooked.
2. Drain lentils from broth. Place them in a blender or food processor with lemon juice and lemon zest, and then blend until smooth. Season to taste with salt and black pepper.

Preparing the Pickled Vegetables

1. Rinse vegetables, and then peel and slice carrots, slice cucumber, and cut cauliflower into florets.
2. Add water and a pinch of salt to a pot and bring to a boil. Blanch the cauliflower by carefully placing the florets into boiling water for about 2 minutes and then immediately remove them and place in an ice bath to stop the cooking process.
3. Place all vegetables in a large bowl.
4. Over medium heat, add vinegar, water, salt, sugar, and peppercorns to a small pot and heat until salt and sugar dissolve.
5. Place the hot pot in a bowl with ice to cool the pickling liquid.
6. Add cooled pickling liquid to the bowl with the vegetables and cover with plastic wrap and let marinate. Drain vegetables before serving.
7. To serve, place masala fries and pickled vegetables on a serving dish or platter, and place curry lentil dip in a bowl. Garnish as desired.