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. Soak the lentils in ample cool water for at least 1 hour or overnight. Drain and rinse thoroughly.
2. In a large saucepan or Dutch oven, combine the drained lentils, water, garlic, salt, coriander, cayenne, and turmeric. Bring to a boil over high heat, then reduce to medium-low, cover, and simmer until the lentils are tender, about 30 minutes.
3. Meanwhile, melt the butter in a skillet over medium heat. Add the onions and cook, stirring often, until golden brown. Stir in the cumin and cook until fragrant, about 1 minute.
4. Stir the onion mixture and buttermilk into the lentils; cook for another 6 to 8 minutes. Garnish with cilantro before serving.