Pakistani Rice With Lentils And Nut Sauce Recipes

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 RICE WITH LENTILS AND NUT SAUCE

Steps:

• Rinse and cook lentils in plenty of water.
• Let reduce until there is about 4 cups of liquid leftover.
• Drain lentils, reserving liquid.
• Set liquid aside.
• In the meantime, in a skillet, lightly toast, one by one (just until you can smell them): poppy seeds, cashews and almonds.
• Put in blender.
• Add jalapeno pepper, garlic, and salt.
• Gradually add leftover lentil liquid (should be dark brown after reducing for at least an hour) and puree this mixture.
• Puree until smooth and pour into bowl.
• Add to this the green onions and cilantro.
• Next, sauté the onions in vegetable oil until golden.
• Add lentils and sauté for another 15 minutes.
• Cover over very low heat and let marinate.
• Cook basmati rice.
• Then, in a large pot, layer rice and lentil mixture.
• Let marinate and simmer over very low heat for about 1 hour (I usually put a dishtowel under lid to trap steam).
• Serve, topping with liquid mixture, and adding liquid mixture as you go.