Pakistani Lentil Curry You Have To Try

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Pakistani Lentil Curry

"This cheap and really smooth Pakistani meal is commonly eaten with Basmati rice, tossed salad, and warm pickles. It is extraordinarily short to make, and tastes even better the second day."

Ingredients :

3/four cup dry brown lentils
1/four cup dry red lentils
4 cups water
five complete garlic cloves
3/four teaspoon salt
half of teaspoon ground coriander
half of teaspoon cayenne pepper, or to flavor
1/four teaspoon floor turmeric
2 tablespoons clarified butter
1/four onion, sliced
1 teaspoon ground cumin
1/eight cup milk (optionally available)
1 tablespoon minced clean cilantro

Instructions :

Prep : 15M	Cook : 2M	Ready in : 1H55M

Soak brown and crimson lentils in adequate cool water for 1 hour to overnight. Drain and rinse.
Place tired lentils into a massive saucepan or Dutch oven. Pour within the water, then upload garlic, salt, coriander, cayenne, and turmeric. Bring to a boil over high heat, then lessen warmth to medium-low, cover, and simmer till the lentils are smooth, approximately half-hour.
While the lentils prepare dinner, soften the clarified butter in a skillet over medium warmth. Stir in the onions, and cook dinner, stirring often, until they turn golden brown. Stir within the cumin, and cook dinner till fragrant, approximately 1 minute.
Stir the onions and milk into the lentils; prepare dinner for any other 6 to eight mins. Sprinkle with cilantro to serve.

Notes :

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