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Lentil Curry with Traditional Flatbread Recipe – Pakistani Special
Lentil Curry with Traditional Flatbread is a classic comfort dish that has nourished families for generations across many cultures. This wholesome meal brings together a rich, slow-simmered lentil curry and warm, freshly cooked flatbread, creating a perfect balance of flavor, texture, and nutrition. Lentils, known for their earthy taste and high protein content, absorb aromatic spices beautifully, resulting in a curry that is both deeply satisfying and comforting. Paired with soft flatbread, every bite feels hearty and grounding, making this dish ideal for everyday meals as well as special gatherings.
What makes Lentil Curry with Traditional Flatbread truly special is its simplicity and versatility. The curry can be adapted with different spices, vegetables, or levels of heat, while the flatbread serves as the perfect companion to scoop up every bit of the flavorful sauce. This meal is not only budget-friendly but also nourishing and filling, making it a staple in many households. Whether enjoyed as a warm lunch, a cozy dinner, or a meatless feast, Lentil Curry with Traditional Flatbread delivers both tradition and taste in a deeply satisfying way.
- Prep Time15 min
- Cook Time30 min
- Total Time45 min
Lentil Curry with Traditional Flatbread Ingredients:
- For the Lentil Curry:
- 1 cup lentils (red or brown), washed
- 2 tbsp cooking oil or ghee
- 1 onion, finely chopped
- 2 tomatoes, chopped
- 2 cloves garlic, minced
- 1 tsp ginger paste
- 1 tsp cumin seeds
- 1 tsp turmeric powder
- 1 tsp coriander powder
- ½ tsp chili powder (adjust to taste)
- Salt to taste
- Fresh coriander leaves for garnish
- 2 cups wheat flour
- ½ tsp salt
- Water as needed
- 1 tsp oil
Lentil Curry with Traditional Flatbread Instructions:
Boil lentils in water until soft and cooked through.
Heat oil or ghee in a pan and add cumin seeds.
Add onions and sauté until golden.
Stir in garlic and ginger; cook until fragrant.
Add tomatoes, turmeric, coriander, chili powder, and salt. Cook until oil separates.
Add cooked lentils and simmer for 10–15 minutes.
Garnish with fresh coriander.
Mix flour and salt, add water and oil to form soft dough.
Rest for 15 minutes, then divide into balls.
Roll out and cook on a hot pan until lightly browned on both sides.
Recipe Notes:
Serve hot with lemon wedges
Pair with yogurt or pickles
Enjoy as a complete vegetarian meal
