Pakistani Lentil Curry Food

PAKISTANI LENTIL CURRY

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.

PAKISTANI DHAL

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)

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.