Serve spread on toasted flatbread or as a vegetable dip.

Makes: 2Hands-on: 10 minutesTotal: 40 minutesDifficulty: Easy

Makes: 2


  • 1 Tbsp. olive oil
  • 1 tsp. unsalted butter
  • 1 small onion, peeled and diced
  • 2 tsp. grated fresh ginger
  • 1 serrano chili pepper, seeded and minced
  • 1 medium red bell pepper, seeded and diced
  • 1 clove garlic, peeled and minced
  • 1⁄2 tsp. garam masala
  • 1⁄4 tsp. ground turmeric
  • 1⁄2 tsp. dry mustard
  • 1 cup red lentils
  • 2 cups water
  • 1⁄4 cup plain lowfat yogurt


  • Add the oil and butter to the pressure cooker and bring to temperature over medium heat. Add the onion, ginger, chili, and red pepper and sauté for 3 minutes or until soft. Add the garlic, garam masala, turmeric, and dry mustard; sauté for an additional minute. Stir in the lentils. Pour in the water.
  • Lock on the lid. Bring the pressure cooker to high pressure; maintain for 8 minutes. Remove from the heat and allow pressure to release naturally. Transfer the cooked lentil mixture to a bowl; stir until cooled. Puree using an immersion blender until mostly smooth.
  • Add the yogurt; whisk until smooth.