Pakistani Lentil Curry
Excellent flavors -- aromatic, spicy, but (as written) mild enough even for less adventurous diners -- well balanced. Like most traditional recipes, this one can be adjusted to the palettes of those you'll be serving.
I do plan to increase the cayenne next time, but still found it delicious. My fiance, who is not picky but doesn't normally eat much, cleaned his plate.
I made only two small changes: first, I used whole rather than ground coriander -- I think I used about two teaspoons worth -- since I had no ground coriander and didn't feel like taking time to grind it. Second, I threw in a can of chick peas, drained, and cooked them with the lentils: not a necessary addition, but they went beautifully with the lentils and spices.
For accompaniment, I steamed about 1/4 of a smallish green cabbage, cut into four chunks, on top of the lentils for the last 6 or 8 minutes. I served the curry with rice, home-made flatbreads, and a modified tzaziki sauce.
In short, Jerry Javed's Pakistani Lentil Curry is guaranteed to become a part of my regularly recipe rotation.
One more caveat -- households of two, such as mine, may want to halve the recipe. It makes a lot! That said, I'm looking forward to lentil curry for breakfast tomorrow morning!
6 users found this review helpful
Jun. 27, 2011