Pakistani Daal Channa

Ingredients

• Lentils

  Raw

  ¾ cup or 144g

• Water

  Plain, clean water

  4 cup or 947g

• Garlic

  Raw

  3 cloves, minced or 9g

• Salt

  Table

  ¾ tsp or 5g

• Coriander seed

  Spices

  ½ tsp or 0.9g

• Cayenne pepper

  Spices, red or cayenne

  ½ tsp or 0.9g

• Turmeric

  Spices, ground

  ¼ tsp or 0.6g

• Butter

  Unsalted

  2 tbsp or 28g

• Onions

  Raw

  ¼ medium or 28g

• Cumin

  Spices, cumin seed

  1 tsp, ground or 3g

• Buttermilk

  Milk, fluid, cultured, lowfat

  ⅛ cup or 31g

• Fresh cilantro

  Coriander leaves, raw

  1 tbsp or 1g

Directions

1. Rinse the lentils, then soak them in plenty of cool water for at least 1 hour or up to overnight. Drain and rinse again.
2. Combine the soaked lentils, 4 cups water, garlic, salt, coriander, cayenne, and turmeric in a large saucepan or Dutch oven. Bring to a boil over high heat, then reduce to a gentle simmer, cover, and cook until very tender, about 30 minutes.
3. While the lentils cook, melt the butter in a skillet over medium heat. Add the chopped onion and cook, stirring often, until golden. Stir in the cumin and cook until fragrant, about 1 minute.
4. Stir the onion mixture and buttermilk into the pot of lentils. Simmer uncovered until slightly thickened and flavors meld, 6–8 minutes. Adjust seasoning to taste and garnish with cilantro.