Pakistani Lentil Curry recipe
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Ingredients
- 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 1 tablespoon minced fresh cilantro
Nutrition Info
- 480.9 caloriescarbohydrate: 62.4 gcholesterol: 34 mgfat: 14.8 gfiber: 26.3 gprotein: 26.3 gsaturatedFat: 8.3 gservingSize: -sodium: 889.9 mgsugar: 3.4 gtransFat: : -unsaturatedFat: : -
Directions Pakistani Lentil Curry
Directions
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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.