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Pakistani Lentil Curry

Recipe By: JERRYJAVED   Photo By: Joel & Lauren
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.
 
  • Prep: 15 Minutes
  • |
  • Cook: 40 Minutes
  • |
  • Total: 1 hour 55 Minutes
 
2
 
 
  • 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
    •
 
  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.
Nutrition Information
 
 
More Reviews (21)
Reviewed By: Jessica Paige
I did not have a problem with it being too runny as others had mentioned. I truly think that the problem lies with soaking the lentils overnight (and if you are using the right type). Lentils have such a short cooking time comparatively speaking to other legumes, they don't need a soak. As an aside: I thought this was great and paired well with the Curried Chicken Salad, I had made for lunches this week. Next time, I might add carrots and double the spices except for the cayenne. But I think the spice problem is that mine are too old..oh darn, time to shop for new spices. Thank you JERRYJAVED for sharing this recipe.
Reviewed By: Steph
I followed this using freshly ground spices, served over rice. I didn't bother soaking my lentils, I threw them in and boiled for about 40 minutes. I forgot the milk but it was perfect anyway. I eat lentils several times a week, I'm always looking for new and interesting dishes. This one quickly became my favorite. De-licious. Do taste as you cook so you can adjust spices for your preference.
Reviewed By: bigted
I tinkered with this a little. I too found it to runny for my taste. I reduced the liquid, replaced some with diced tomatoes. I also added fresh ginger and mushrooms to the mix. On a whim I also threw in some chili powder. All in all it is a very economical recipie that makes up easily and also freezes very well. If you accidentally add too much cayenne you can serve it with yogurt or sour cream.