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India   -   Dal Qureshi   adapted from Indian Light Cooking by Ruth Law

  • 3/4 Cup Yogurt
  • 1 1/2 Cups Yellow Lentils
  • 1 Tablespoon Mustard Oil
  • 1 Teaspoon Ginger -- finely chopped
  • 2 Cloves Garlic -- finely chopped
  • 1/2 Teaspoon Cayenne
  • 1/2 Teaspoon Salt
  • 3/4 Teaspoon Turmeric
  • 1/3 Cup Fat Free Cream Cheese
  • 3 Tablespoons Skim Milk
  • 1 Tablespoon Mustard Oil
  • 6 Medium Dried Peppers -- crushed
  • 2 Cloves Garlic
Directions Heat oil in skillet. Add lentils and fry for 5 minutes. Remove from heat and set aside. In food processor, process ginger, garlic and 1 tablespoon of water to a fine paste. In large saucepan add lentils and 3 cups water. Bring to a boil, reduce heat to a simmer. Add garlic paste, cayenne, salt, and turmeric. Stir well. Cover. Simmer about 45 minutes. Whisk yogurt in a bowl. Add to lentils. Increase heat to medium and cook for 2 minutes. Whisk together cream cheese and skim milk. Stir into lentils until completely combined. Heat oil in skillet add peppers and garlic. Saute until garlic is golden brown. Add to lentils and serve.
Serves 8
Time to Make 0:00

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