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Pakistani Lentil Curry Recipe

Recipe by: JERRYJAVED

"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."

Directions
Ingredients
Nutrition

Directions

Prep15 m
Cook40 m
Ready In1 h 55 m

1Soak brown and red lentils in ample cool water for 1 hour to overnight. Drain and rinse.
2Place 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.
3While 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.
4Stir the onions and milk into the lentils; cook for another 6 to 8 minutes. Sprinkle with cilantro to serve.

Ingredients