Pakistani Lentil Dal

Pakistani Lentil Dal

Jessica Paige

Did not soak lentils overnight and used all brown lentils. Added low sodium chicken broth to enhance the flavor further. Used unsalted butter, not clarified butter and 1% milk rather than whole

Modified from: Pakistani Lentil Curry

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1 h 55 m servings
Serving size has been adjusted!
Original recipe yields 4 servings

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  1. In a medium sauce pan, pour in water, garlic and spices. Bring to a boil over high heat, add lentils. Then reduce heat to low, cover, and simmer until the lentils are tender, about 30 minutes.
  2. While the lentils cook, melt 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.
  3. Stir the onions and milk into the lentils; cook for another 10-15 minutes. Sprinkle with cilantro to serve.


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