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Lentils Salan
🇵🇰 Pakistani Vegetarian

Lentils Salan

🇵🇰 Pakistani

Tender lentils folded into a glossy, aromatic gravy — the kind of pakistani home cooking that gets requested again and again. About 45 minutes from fridge to table.

Prep 12 min Cook 33 min Serves 4 Medium

Ingredients

  • Garam Masala1 tsp
  • Tomato Puree400 g
  • Saltto taste
  • Onion1 large, finely chopped
  • Garlic4 cloves, minced
  • Ghee2 tbsp
  • Lentils250 g
  • Ground Coriander1 tsp
  • Red Chili Powder1/2 tsp

Optional extras

  • Fresh Cilantrohandful, to finish

Instructions

  1. 1

    Heat the Ghee in a heavy-bottomed pot over medium heat until shimmering.

  2. 2

    Add the onion and cook until golden and softened, 6-8 minutes, stirring so it doesn't catch.

  3. 3

    Stir in the garlic plus the garam masala, ground coriander and red chili powder; toast for about a minute until the kitchen smells incredible.

  4. 4

    Add the lentils, turning every piece through the spice base so it's fully coated, and sear lightly.

  5. 5

    Pour in the tomato puree, bring to a gentle bubble, then cover and simmer until the lentils is tender.

  6. 6

    Uncover and reduce until the sauce clings to a spoon. Finish with fresh cilantro and a squeeze of lemon.

Chef's tip

Prep everything before the heat goes on — pakistani cooking moves fast once it starts.

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