Pakistani Lentil Curry – a delicious recipe with brown lentils, dry red lentils, water, garlic, salt, ground coriander. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
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.
306
kcal
Calories
6
g
Fat
53
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 13 ingredients. The key ingredients include: 3/4 cup dry brown lentils, 1/4 cup dry red lentils, 4 cups water, 5 whole garlic cloves, and more.
Yes, Pakistani Lentil Curry falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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