About this recipe: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.
150g dried brown lentils
4 tbsp dried red lentils
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
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Method 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.
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