العدس الباكستاني

We wash the lentils and then soak them in water for a quarter of an hour

Sauté the diced onion in a bit of oil with the whole cumin seeds until soft.

Add two cloves of minced garlic and minced ginger and stir well.

Add the diced tomatoes, coriander, turmeric, and seven spices, and cook for 5 minutes.

Add the soaked yellow lentils and stir to coat.

Pour in the hot water, cover the pot, and let it simmer on low heat for 30 minutes.

Add the chopped coriander and adjust the salt to your taste. Stir and let simmer for 5 more minutes.

In a separate skillet, melt the butter, add 3 cloves of chopped garlic and a pinch of cumin and sauté until the garlic takes on a golden color.

When the garlic turns golden, add the chili powder or paprika and stir.

Pour most of this butter mixture over the lentils, keeping a little aside for garnish.

Serve the lentils hot, garnished with the remaining butter sauce and extra coriander.