Pakistani Lentil Curry

Total Time:

1 hrs 55 mins

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• 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 (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.

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Nutrition Facts (per serving)

481Calories15g Fat62g Carbs26g Protein

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Nutrition FactsServings Per Recipe2Calories481% Daily Value *Total Fat15g19%Saturated Fat8g42%Cholesterol34mg11%Sodium890mg39%Total Carbohydrate62g23%Dietary Fiber26g94%Total Sugars3gProtein26gVitamin C7mg37%Calcium101mg8%Iron8mg43%Potassium1010mg21%

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