Ingredients and Weight:
- Lentils, green or brown: 2 cups (340 grams)
- Onion, chopped: 1 large (120 grams)
- Ginger-garlic paste: 2 tablespoons (30 grams)
- Tomatoes, chopped: 2 large (400 grams)
- Red lentils: 1/2 cup (100 grams)
- Cumin seeds: 1 tsp (2 grams)
- Coriander seeds: 1 tsp (2 grams)
- Turmeric powder: 1 tsp (2 grams)
- Ground red chili: 1/2 tsp (1 gram)
- Garam masala: 1 tsp (2 grams)
- Salt to taste
- Vegetable oil: 2 tablespoons (30 ml)
- Water: 4 cups (960 ml)
Preparation Time:
15 minutes
Cooking Time:
90 minutes
Difficulty Level:
3 (Intermediate)
Preparation Method Steps:
- Rinse the lentils and soak them in water for 30 minutes.
- Heat the oil in a large pot or Dutch oven over medium heat.
- Add the cumin and coriander seeds and toast for 30 seconds, stirring constantly.
- Add the onion and cook until softened, about 5 minutes.
- Add the ginger-garlic paste and cook for another 30 seconds.
- Add the tomatoes and cook until they soften and release their juices, about 5 minutes.
- Add the drained lentils, red lentils, turmeric, chili powder, and garam masala. Stir to combine.
- Add the water and bring to a boil.
- Reduce heat to low, cover, and simmer for 60-90 minutes, or until the lentils are tender.
- Season with salt to taste.
Nutritional Information:
(per serving, for 8 servings)
- Calories: 250
- Protein: 15 grams
- Carbohydrates: 40 grams
- Fat: 5 grams
- Fiber: 10 grams
- Iron: 15% Daily Value
- Potassium: 10% Daily Value
Dish Characteristics:
- Aromatic and flavorful
- Rich and creamy texture
- Mildly spicy with a hint of sweetness
- Suitable for American taste buds
User Comments:
- "This curry was absolutely delicious and satisfying. The blend of spices was perfect."
- "I love how easy it is to make and that it uses ingredients commonly found in American supermarkets."
- "The creamy texture and mild spice were a great fit for my entire family."
- "It's a great way to experience Pakistani flavors without being too overwhelming."
- "I would definitely recommend this dish to anyone looking for a flavorful and authentic Pakistani curry."
Special Precautions and Tips:
- If you like a spicier curry, you can add more red chili powder or fresh jalapeños.
- For a richer flavor, you can use chicken broth or vegetable stock instead of water.
- To make the dish ahead of time, cook the curry until the lentils are tender, then let it cool completely and store it in the refrigerator for up to 3 days. Reheat before serving.
