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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Pakistani

• Dietary Style

• Preparation Time

  Cooking Time - 40 minutes, Preparation Time - 15 minutes

• Source

  All Recipes

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
brown lentil	3/4	cup		-	-	-	-
red lentil	1/4	cup		171.84	30.288	11.4768	1.0416
water	4	cups		0.0	0.0	0.0	0.0
garlic clove	5			-	-	-	-
salt	3/4	teaspoon		-	-	-	-
coriander	1/2	teaspoon	ground	2.682	0.4949	0.1113	0.1599
cayenne pepper	1/2	teaspoon		2.862	0.5097	0.1081	0.1554
turmeric	1/4	teaspoon	ground	2.34	0.5036	0.0726	0.0244
butter	2	tablespoons	clarified	171.0	7.857	5.343	14.4
onion	1/4		sliced	16.0	3.736	0.44	0.04
cumin	1	teaspoon	ground	7.875	0.929	0.374	0.4677
milk	1/8	cup		18.605	1.4579	0.9608	0.9974
cilantro	1	tablespoon	minced	0.23	0.0367	0.0213	0.0052

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.