Pakistani Lentil Curry Recipes

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PAKISTANI LENTIL CURRY



Pakistani Lentil Curry image

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.

Provided by JERRYJAVED

Categories     World Cuisine Recipes     Asian     Pakistani

Time 1h55m

Yield 2

Number Of Ingredients 13

¾ cup dry brown lentils
¼ cup dry red lentils
4 cups water
5 whole garlic cloves
¾ teaspoon salt
½ teaspoon ground coriander
½ teaspoon cayenne pepper, or to taste
¼ teaspoon ground turmeric
2 tablespoons clarified butter
¼ onion, sliced
1 teaspoon ground cumin
⅛ cup milk
1 tablespoon minced fresh cilantro

Steps:

  • 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 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.

Nutrition Facts : Calories 480.9 calories, Carbohydrate 62.4 g, Cholesterol 34 mg, Fat 14.8 g, Fiber 26.3 g, Protein 26.3 g, SaturatedFat 8.3 g, Sodium 889.9 mg, Sugar 3.4 g

LENTIL CURRY RECIPE



Lentil Curry Recipe image

This lentil curry is creamy, rich, healthy and very easy to make. If you have never tried lentil curry, you must try this coconut lentil curry! This is a one-pot recipe, vegan and gluten free. Perfect a midweek dinner or lunch.

Provided by TheCookingFoodie

Categories     Vegan Recipes     Healthy recipes     Find Vegetarian Recipes     Dinner Recipes     Lunch Recipes     Gluten-Free Recipes     Easy Recipes

Yield 6

Number Of Ingredients 15

2 tablespoons Oil
1 Onion, chopped
4-5 garlic cloves, crushed
2 tablespoons Grated ginger
2 teaspoons Curry powder
1/2 teaspoon Cumin
1/2 teaspoon Turmeric
Salt to taste
Pepper to taste
1 can (14oz/400g) Tomato sauce/crushed tomatoes
3 cups (720ml) Water
1 can (14oz/400g) Coconut milk
1 cup (190g) Dried lentils
1 teaspoon Garam masala (optional)
1-2 tablespoons Coriander leaves, chopped

Steps:

  • Rinse the lentil under cold water and set aside.Heat oi in a large pan/pot. Add chopped onion and sauté over medium heat, until lightly golden, about 5-6 minutes. Add crushed garlic, grated ginger, curry powder, cumin and turmeric. Cook for 1-2 minutes.Add tomato sauce, water, coconut milk, lentils, salt, pepper. Stir well, bring to a boil, then cover, reduce the heat to low and simmer for 30-40 minutes.Lentils should be soft and the sauce should be creamy. If too thick, add more water, too thin, simmer for 10-15 more (with a lid off).Check the seasoning, if needed add salt/pepper. Turn the heat off add chopped coriander and stir.Serve with rice, naan or as is. Frequently asked questions:WHAT TYPE OF LENTILS ARE THE BEST FOR LENTIL CURRY?In this recipe I used green lentils, but to make the perfect lentil curry you can also use green lentils, red lentils, brown lentils, green lentil or any kind of dried lentils.HOW TO STORE LENTIL CURRY?Lentil curry can be stored, covered, in the fridge, for up to 4-5 days.CAN WE MAKE LENTIL CURRY WITHOUT COCONUT MILK?Yes, you can make lentil curry without coconut cream, but remember, the curry will not be as creamy, the texture and the taste will be totally different. Therefore, I would not recommend skipping coconut milk.MORE RECIPES:Chickpea CurryButter ChickenChicken Meatballs with Coconut CurryQuick and Easy Chicken Curry

PAKISTANI DHAL



Pakistani Dhal image

Make and share this Pakistani Dhal recipe from Food.com.

Provided by hipbonez

Categories     One Dish Meal

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 cup dried red lentils
3 cups water
1 diced onion
2 -3 garlic cloves, diced (or crushed)
1/2 gingerroot, peeled and chopped
0.5 (14 1/2 ounce) can chopped tomatoes
2 teaspoons curry powder
1/4 teaspoon red chili powder
1 teaspoon ground cumin
1 teaspoon ground coriander
2 -3 tablespoons cooking oil
salt and pepper

Steps:

  • Heat water in pot until boiling.
  • Add lentils and boil for one minute.
  • Reduce heat to a simmer.
  • Simmer lentils until they resemble a thick paste.
  • While lentils are simmering, heat oil in frying pan.
  • Add onion, garlic and ginger. Fry until soft. Add curry, chili, cumin, coriander, salt and pepper, sauté for 2-3 minutes.
  • Add tomatoes and sauté for another 3-5 minutes. Add fried spice mixture into lentil paste, stir and cook an additional 15-20 minutes.
  • Serve as is or over basmati rice.

PAKISTANI STYLE BHINDI KA SALAN (OKRA/LADYFINGER CURRY)



Pakistani Style Bhindi Ka Salan (Okra/Ladyfinger Curry) image

Back in the days when I was a child every time my mother made this dish it was considered a treat among me & my siblings. Besides potatoes & peas, okra/ladyfinger is another all time favorite vegetable among the Pakistani population. It is usually served with roti/chapatti & yogurt or sometimes with Masoor Dal (lentil) here is the recipe of a basic okra curry that was passed down from my grandmother to my mom & down to me. It's the tomatoes that give it a different taste compared to the other recipes posted so far. Note if you want to make "Bhindi Gosht" (Okra curry with mutton) after frying the onions add mutton, let it cook on medium low heat for 20 minutes, then follow the rest of the recipe. You can also add 1/2 cup water to make it a little saucy.

Provided by The UnModern Woman

Categories     Curries

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 11

700 g frozen cut okra (you can also use fresh okra)
1/4 cup oil
1 medium onion (sliced)
1 tomatoes (chopped)
1 teaspoon ginger-garlic paste
1 teaspoon salt
1 teaspoon red chili powder
1 teaspoon coriander powder
1/4 teaspoon turmeric powder
1/4 cup water
1 green chili pepper (optional)

Steps:

  • Heat oil in a pan. Fry onions in it till they turn golden brown.
  • Add tomatoes, ginger garlic paste, salt, red chili powder, coriander powder, turmeric powder & water. Cover & let the tomatoes cook on medium heat for about 15 minutes or till they become tender & the oil seperates.
  • Next add okra/ladyfinger in the same pan. Cover & cook for 20-30 minutes on medium low heat.
  • Once the okra is cooked thouroughly. Add the green chilli, lower the heat & simmer for another 10 minutes.
  • Once the oil seperates your "bhindi" is done.
  • Enjoy with yogurt, roti & sliced cucumber.

PAKISTANI LENTIL CURRY



Pakistani Lentil Curry image

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.

Provided by JERRYJAVED

Categories     Pakistani Recipes

Time 1h55m

Yield 2

Number Of Ingredients 13

¾ cup dry brown lentils
¼ cup dry red lentils
4 cups water
5 whole garlic cloves
¾ teaspoon salt
½ teaspoon ground coriander
½ teaspoon cayenne pepper, or to taste
¼ teaspoon ground turmeric
2 tablespoons clarified butter
¼ onion, sliced
1 teaspoon ground cumin
⅛ cup milk
1 tablespoon minced fresh cilantro

Steps:

  • 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 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.

Nutrition Facts : Calories 480.9 calories, Carbohydrate 62.4 g, Cholesterol 34 mg, Fat 14.8 g, Fiber 26.3 g, Protein 26.3 g, SaturatedFat 8.3 g, Sodium 889.9 mg, Sugar 3.4 g

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