• ¾ cup brown lentils, dry
  • ¼ cup red lentils
  • 4 cups water
  • 5-6 cloves garlic, minced
  • 1 teaspoon kosher salt
  • 1 teaspoon ground coriander
  • ½ teaspoon cayenne pepper
  • ½ teaspoon turmeric
  • 2 tablespoons clarified butter (ghee)
  • ½ white onion, thinly sliced
  • 1 teaspoon ground cumin
  • ¼ cup whole milk
  • 1 tablespoon fresh cilantro, minced


  1. Soak brown and red lentils in cold water for 1 hour. Drain and rinse.
  2. Place lentils into a Dutch oven or large heavy bottomed saucepan. Add water, garlic, salt, coriander, cayenne and turmeric. Bring to a boil, reduce to a simmer, and cover.
  3. Simmer until lentils are tender, about 30 minutes.
  4. Meanwhile, add clarified butter to a medium skillet over medium heat. Saute onions for about 7-10 minutes, or until soft and golden brown. Sir in cumin and cook an additional minute.
  5. Stir sautéed onions and milk into lentils. Bring back to a simmer and allow to simmer for about 5 minutes, for the flavors to marry. Sprinkle with cilantro and serve. Flatbreads are great with this curry.

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