Pakistani Lentil Curry

Ingredients

• Servings: 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

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 1 hr 55 mins


• 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.