pakistani lentil curry

pakistani lentil curry
  • 3/4 cup dry brown lentils
  • 1/4 cup dry red lentils
  • 4 cups water
  • 5 whole garlic cloves
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon cayenne pepper, or to taste
  • 1/4 teaspoon ground turmeric
  • 2 tablespoons clarified butter
  • 1/4 onion, sliced
  • 1 teaspoon ground cumin
  • 1/8 cup milk (optional)
  • 1 tablespoon minced fresh cilantro



  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.

03/20/2017
pakistani lentil curry, Vegetarian recipe PT10M PT2H 6 435 calories
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