Pakistani Lentil Curry Recipe

Ingredients
<br>- 3/4 cup dry brown lentils
<br>- 1/4 cup dry red lentils
<br>- 4 cups water
<br>- 5 whole garlic cloves
<br>- 3/4 teaspoon salt
<br>- 1/2 teaspoon ground coriander
<br>- 1/2 teaspoon cayenne pepper, or to taste
<br>- 1/4 teaspoon ground turmeric
<br>- 2 tablespoons clarified butter
<br>- 1/4 onion, sliced
<br>- 1 teaspoon ground cumin
<br>- 1/8 cup milk (optional)
<br>- 1 tablespoon minced fresh cilantro
<br><p></p>Directions
<br>step 1: Soak brown and red lentils in ample cool water for 1 hour to overnight. Drain and rinse.
<br>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.
<br>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.
<br>step 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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Ingredients
- 3/4 cup dry brown lentils
- 1/4 cup dry red lentils
- 4 cups water
- 5 whole garlic cloves
- 3/4 teaspoon salt
- 1/2 teaspoon ground coriander
- 1/2 teaspoon cayenne pepper, or to taste
- 1/4 teaspoon ground turmeric
- 2 tablespoons clarified butter
- 1/4 onion, sliced
- 1 teaspoon ground cumin
- 1/8 cup milk (optional)
- 1 tablespoon minced fresh cilantro

Directions
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.

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