Name: Pakistani Lentil Curry
Prep time: 15 min
Cook time: 15 min
Yield: 2
Ingredients: Dry brown lentils - ¾ cup; Dry red lentils - ¼ cup; Water - 4 cups; Whole garlic cloves - 5; Salt - ¾ teaspoon; Ground coriander - ½ teaspoon; Cayenne pepper, or to taste - ½ teaspoon; Ground turmeric - ¼ teaspoon; Clarified butter - 2 tablespoons; Onion, sliced - ¼; Ground cumin - 1 teaspoon; Milk (Optional) - ⅛ cup; Minced fresh cilantro - 1 tablespoon

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Pakistani Lentil Curry

1. Dry brown lentils - ¾ cup

2. Dry red lentils - ¼ cup

3. Water - 4 cups

4. Whole garlic cloves - 5

5. Salt - ¾ teaspoon

6. Ground coriander - ½ teaspoon

7. Cayenne pepper, or to taste - ½ teaspoon

8. Ground turmeric - ¼ teaspoon

9. Clarified butter - 2 tablespoons

10. Onion, sliced - ¼

11. Ground cumin - 1 teaspoon

12. Milk (Optional) - ⅛ cup

13. Minced fresh cilantro - 1 tablespoon

How to cook deliciously - Pakistani Lentil Curry

1. Stage

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

2. Stage

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. Stage

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. Stage

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