Pakistani Lentil Curry Recipe

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Pakistani Lentil Curry
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  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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 497.41 Kcal (2083 kJ)
Calories from fat 144.28 Kcal
% Daily Value*
Total Fat 16.03g 25%
Cholesterol 38.21mg 13%
Sodium 898.48mg 37%
Potassium 1034.84mg 22%
Total Carbs 63.09g 21%
Sugars 3.43g 14%
Dietary Fiber 30.5g 122%
Protein 26.33g 53%
Vitamin C 8.5mg 14%
Iron 8.7mg 49%
Calcium 150.8mg 15%
Amount Per 100 g
Calories 79.42 Kcal (333 kJ)
Calories from fat 23.04 Kcal
% Daily Value*
Total Fat 2.56g 25%
Cholesterol 6.1mg 13%
Sodium 143.46mg 37%
Potassium 165.24mg 22%
Total Carbs 10.07g 21%
Sugars 0.55g 14%
Dietary Fiber 4.87g 122%
Protein 4.2g 53%
Vitamin C 1.4mg 14%
Iron 1.4mg 49%
Calcium 24.1mg 15%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 10.5
  • 11

Good Points

  • low fat,
  • saturated fat free,
  • low cholesterol,
  • good source of fiber

Bad Points

  • High in Sodium

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