For a richer flavor, use full-fat milk or cream. Adjust the amount of cayenne pepper to your desired level of spiciness. Ghee (clarified butter) adds a wonderful nutty flavor, but you can substitute with vegetable oil if needed. This curry tastes even better the next day, as the flavors have time to develop further. If you don't have fresh cilantro, you can use dried cilantro, but the flavor will be less vibrant.
Pakistani Lentil Curry
-
PREP TIME15 mins
-
COOK TIME40 mins
-
TOTAL TIME1 hrs 55 mins
-
SERVING2 People
-
VIEWS175
A comforting and aromatic Lentil Curry, simmered to perfection with warming spices and a touch of creaminess. This hearty dish is a flavorful journey to the heart of Pakistani cuisine, best enjoyed with fluffy Basmati rice and your favorite accompaniments.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate62 g
-
Cholesterol34 mg
-
Fiber26 g
-
Protein26 g
-
Saturated Fat8 g
-
Sodium890 mg
-
Sugar3 g
-
Fat15 g
-
Unsaturated Fat0 g
DIRECTIONS
Salamander lied porpoise much over tightly circa horse taped so innocuously side crudey mightily rigorous plot life. New homes in particular are subject. All recipes created with FoodiePress have suport for Micoformats and Schema.org is a collaboration byo improve convallis.
01 Step
Recipe View Soak the lentils: Combine the brown and red lentils in a bowl with ample cool water. Soak for at least 1 hour, or preferably overnight, to soften them. Drain and rinse thoroughly. (1 hour - overnight)
02 Step
Recipe View Simmer the lentils: Transfer the drained lentils to a large saucepan or Dutch oven. Add the water, garlic cloves, salt, ground coriander, cayenne pepper, and turmeric. Bring to a boil over high heat, then reduce the heat to medium-low. Cover and simmer gently until the lentils are very tender and have begun to break down, about 30 minutes. (30 minutes)
03 Step
Recipe View Sauté the aromatics: While the lentils are simmering, melt the clarified butter (ghee) in a skillet over medium heat. Add the sliced onion and cook, stirring occasionally, until softened and golden brown, about 8-10 minutes. Stir in the ground cumin and cook for another minute until fragrant. (8-10 minutes)
04 Step
Recipe View Combine and finish: Stir the sautéed onions and milk (or cream) into the simmering lentils. Continue to cook for another 6-8 minutes, stirring occasionally, to allow the flavors to meld and the curry to thicken slightly. (6-8 minutes)
05 Step
Recipe View Garnish and serve: Sprinkle the finished Lentil Curry with freshly minced cilantro. Serve hot with Basmati rice, naan bread, or your favorite side dishes.
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
Easter Morar
Apr 14, 2025The aroma while this curry simmers is heavenly! My whole kitchen smelled amazing.
Bria Sauer
Apr 5, 2025I made a batch of this on Sunday, and it was even better on Monday! Great for meal prepping.
Raul Hintz
May 23, 2024This is my go-to recipe for lentil curry now. It's so flavorful and satisfying, and my family always asks for seconds.
Sheridan Roberts
Nov 27, 2023I loved how easy this recipe was to follow! The lentils were perfectly cooked, and the spices were just right for my taste.