Tangy Pakistani Tamarind Lentil Stew with Crispy Onions
A hearty and savory classic with a tangy twist
Indulge in the rich flavors of Pakistani cuisine with this aromatic lentil stew, enhanced by the tang of tamarind and the crunch of fried onions.
- 1 h 45 min
- 4
- Intermediate
Ingredients
For the Lentil Stew
For the Tamarind Sauce
For the Crispy Onions
For the Garnish
Preparation
Marinating the Crispy Onions
Coat the onions
In a mixing bowl, toss the sliced onions with all-purpose flour until evenly coated.
Heat the oil
Heat oil in a deep pan over medium heat.
Fry the onions
Fry the onions until golden brown and crispy. Drain on paper towels and set aside.
Preparing the Lentil Stew
Sauté onions
In a large pot, heat 2 tbsp of oil over medium heat and sauté the chopped onions until translucent.
Cook garlic and spices
Add garlic, ginger, and cumin seeds. Cook for 2 minutes until fragrant.
Add tomatoes and spices
Stir in tomatoes, turmeric, coriander, and chili powder. Cook until tomatoes are soft.
For a smoky aroma, you can toast the spices before adding them to the stew.
Cooking Process
Simmering the Lentils
Add rinsed lentils to the pot along with 4 cups of water. Stir well and bring to a boil. Reduce the heat and let it simmer for 30-40 minutes.
Preparing the Tamarind Sauce
In a small saucepan, combine tamarind pulp, brown sugar, salt, black salt, and roasted cumin powder. Cook over low heat until thickened.
Final Mixing
Once the lentils are tender, mix in the tamarind sauce into the stew and let it cook for another 10 minutes.
Plating & Serving
Tangy Pakistani Tamarind Lentil Stew with Crispy Onions
Tangy Pakistani Tamarind Lentil Stew with Crispy Onions
Plating & Serving
Serve the lentil stew hot, garnished with crispy onions, fresh cilantro, and sliced green chilies for a burst of flavor and texture.