Pakistani Lentil Curry
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Recipe Summary Pakistani Lentil Curry
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.Ingredients | Whole Moong Dal Recipe Pakistani¾ cup dry brown lentils¼ cup dry red lentils4 cups water5 whole garlic cloves¾ teaspoon salt½ teaspoon ground coriander½ teaspoon cayenne pepper, or to taste¼ teaspoon ground turmeric2 tablespoons clarified butter¼ onion, sliced1 teaspoon ground cumin⅛ cup milk (Optional)1 tablespoon minced fresh cilantroDirectionsSoak 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.Info | Whole Moong Dal Recipe Pakistaniprep: 15 mins cook: 40 mins additional: 1 hr total: 1 hr 55 mins Servings: 2 Yield: 2 servings
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