Pakistani Lentil Curry

Pakistani Lentil Curry

37
JERRYJAVED 0

"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."

Ingredients

1 h 55 m {{adjustedServings}} servings 481 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 481 kcal
  • 24%
  • Fat:
  • 14.8 g
  • 23%
  • Carbs:
  • 62.4g
  • 20%
  • Protein:
  • 26.3 g
  • 53%
  • Cholesterol:
  • 34 mg
  • 11%
  • Sodium:
  • 890 mg
  • 36%

Based on a 2,000 calorie diet

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Directions

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  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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Reviews

37
  1. 47 Ratings

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In constant search of cheap meal ideas, I decided to give this a try. As written, I would have to rate this a 2 because lentils don't need to be soaked before cooking and the recipe calls for t...

Turned out great. I added about 9 curry leaves though. Used a little extra Turmeric. Also some people have been saying that they reduced the water, you're not supposed to. Authentic Pakistani Da...

I had to interrupt my work day and my lunch to rate this one - I am eating the leftovers for lunch today and this is by far the best lentil recipe I have ever made. I took the advice of some of...