Pakistani lentil curry
- 150g dried brown lentils
- 4 tbsp dried red lentils
- 1L 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 (ghee)
- 1/4 onion, sliced
- 1 teaspoon ground cumin
- 2 tbsp milk (optional)
- 1 tablespoon minced fresh coriander
Prep:15min › Cook:40min › Ready in:55min
- 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 casserole. Pour in the water, then add garlic, salt, coriander, cayenne and turmeric. Bring to the 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 frying pan 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 fresh coriander to serve.
Altered ingredient amounts. Used less cayenne pepper - 28 Jun 2011
The taste was fine, but there was way too much water left after the simmering time was complete; too much liquid to even be considered soup! I had to take the lid off and boil the extra water off, which took quite some time. - 28 Jun 2011