Pakistani Daal Channa

Pakistani Daal Channa Healthy Recipe

1 Servings 40 min Cook

Macros/Serving: 770 Calories
Tags:vegetarian |


3/4 Cup Lentils
4 Cup Water
3 Cloves, minced Garlic
3/4 Tsp Salt
1/2 Tsp Coriander Seed
1/2 Tsp Cayenne Pepper
1/4 Tsp Turmeric
2 Tbsp Butter
1/4 Medium (2-1/2" dia) Onions
1 Tsp, ground Cumin
0 Cup Buttermilk
1 Tbsp Fresh Cilantro


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 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.