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Pakistani Lentil Curry
Pakistani Lentil Curry
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
115 minutes
Delicious Pakistani dish served with Basmati rice, salad, and hot pickles. Quick to make and even tastier the next day.
Ingredients:
  • 0.75 cup dry brown lentils
  • 0.25 cup dry red lentils
  • 4 cups water
  • 5 whole garlic cloves
  • 0.75 teaspoon salt
  • 0.5 teaspoon ground coriander
  • 0.5 teaspoon cayenne pepper, or to taste
  • 0.25 teaspoon ground turmeric
  • 2 tablespoons clarified butter
  • 0.25 onion, sliced
  • 1 teaspoon ground cumin
  • 0.125 cup milk
  • 1 tablespoon minced fresh cilantro
Instructions:
  • Allow the brown and red lentils to bathe in refreshing cool water, ensuring they are fully submerged, for a minimum of 1 hour, or ideally overnight. Proceed by giving them a gentle rinse.
  • In a large saucepan or Dutch oven, combine drained lentils with water, garlic, salt, coriander, cayenne, and turmeric. Bring to a boil over high heat, then cover and simmer on medium-low heat until lentils are tender, around 30 minutes.
  • Once the lentils are cooking, melt the clarified butter in a skillet over medium heat. Add the onions and sauté until golden brown, stirring frequently. Mix in the cumin and cook for about 1 minute until fragrant.
  • Combine the onions and milk with the lentils and simmer for 6 to 8 minutes. Finish with a sprinkling of fresh cilantro before serving.

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