Pakistani Lentil Curry recipe

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Ingredients

¾ cup dry brown lentils
¼ cup dry red lentils
4 cups water
5 whole garlic cloves
¾ teaspoon salt
½ teaspoon ground coriander
½ teaspoon cayenne pepper, or to taste
¼ teaspoon ground turmeric
2 tablespoons clarified butter
¼ onion, sliced
1 teaspoon ground cumin
⅛ cup milk
1 tablespoon minced fresh cilantro

Nutrition Info

480.9 calories
carbohydrate: 62.4 g
cholesterol: 34 mg
fat: 14.8 g
fiber: 26.3 g
protein: 26.3 g
saturatedFat: 8.3 g
servingSize: -
sodium: 889.9 mg
sugar: 3.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Soak brown and red lentils in ample cool water for 1 hour to overnight. Drain and rinse.

  2. Place drained lentils into a large saucepan or Dutch oven. Pour in the water, then add garlic, salt, coriander, cayenne, and turmeric. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the lentils are tender, about 30 minutes.

  3. While the lentils cook, melt the clarified butter in a skillet over medium heat. Stir in the onions, and cook, stirring often, until they turn golden brown. Stir in the cumin, and cook until fragrant, about 1 minute.

  4. Stir the onions and milk into the lentils, cook for another 6 to 8 minutes. Sprinkle with cilantro to serve.

Recipe Yield

2 servings

Recipe Note

This cheap and very easy Pakistani meal is usually eaten with Basmati rice, tossed salad, and hot pickles. It is relatively quick to make, and tastes even better the second day.

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