Pakistani Lentil Curry Recipe

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.