Tangy Pakistani Tamarind Lentil Stew with Crispy Onions
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.
Preparation
Get these tasks done before you start cooking.
Marinating the Crispy Onions
- 1
Coat the onions
In a mixing bowl, toss the sliced onions with all-purpose flour until evenly coated.
- 2
Heat the oil
Heat oil in a deep pan over medium heat.
- 3
Fry the onions
Fry the onions until golden brown and crispy. Drain on paper towels and set aside.
Preparing the Lentil Stew
- 1
Sauté onions
In a large pot, heat 2 tbsp of oil over medium heat and sauté the chopped onions until translucent.
- 2
Cook garlic and spices
Add garlic, ginger, and cumin seeds. Cook for 2 minutes until fragrant.
- 3
Add tomatoes and spices
Stir in tomatoes, turmeric, coriander, and chili powder. Cook until tomatoes are soft.
Tip: For a smoky aroma, you can toast the spices before adding them to the stew.
How to Make Tangy Pakistani Tamarind Lentil Stew with Crispy Onions
Total time: 2 h 20 min · Yields 4 servings
- 1
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.
- 2
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.
- 3
Final Mixing
Once the lentils are tender, mix in the tamarind sauce into the stew and let it cook for another 10 minutes.
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