Pakistani Lentil Curry

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.

• Preparation Time: 15 mins
• Cooking Time: 40 mins
• Total Time: 55 mins
• Calories: 481 Calories

Ingredients

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

Recipe Instructions

Step 1

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

Step 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.

Step 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.

Step 4

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