Pakistani Lentil Curry

Ingredients

• 2 tablespoons vegetable oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 teaspoons minced ginger
• 2 tablespoons garam masala
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground turmeric
• 1 teaspoon ground cardamom
• 1 teaspoon ground cinnamon
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1 cup red lentils, rinsed and drained
• 1 (14.5 ounce) can diced tomatoes
• 1 cup water
• 1 (14.5 ounce) can coconut milk

Directions

1. Heat oil in a large saucepan over medium heat. Add onion and cook for 5 minutes, stirring occasionally.
2. Add garlic, ginger, garam masala, cumin, coriander, turmeric, cardamom, cinnamon, and chili powder. Cook for 2 minutes, stirring frequently.
3. Stir in lentils, tomatoes, water, and salt. Bring to a boil, then reduce heat to low and simmer for 20 minutes.
4. Stir in coconut milk and cook for an additional 10 minutes, until lentils are tender.
5. Serve hot with rice, naan, or chapati.

Interesting Facts

• This dish is traditionally served with naan, a type of flatbread.
• Garam masala is a blend of ground spices used in many Indian and Pakistani dishes.
• Lentils are a great source of plant-based protein and dietary fiber.