Lentil Curry from Pakistan
Pakistani Lentil Curry
1 hrs 55 minsJump to Nutrition Facts
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
- Soak brown and red lentils in ample cool water for 1 hour to overnight. Drain and rinse.
- 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.
- 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.
- Stir the onions and milk into the lentils; cook for another 6 to 8 minutes. Sprinkle with cilantro to serve.
Nutrition Facts (per serving)
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