Boil
lentils till tender but whole. Boil the penne in salted
water with a few drops of oil. Strain and keep aside. Whip
the yogurt with garlic and salt. Keep aside.
Cook
mince as in the usual Pakistani recipe but with less spices
and oil or use any leftover cooked mince. Add whole gram
lentils. Cover and leave on low heat for a minute or two.
Keep aside.
In a
rectangular ovenproof dish layer as follows: pasta, yogurt,
mince and lentil mixture mixed slightly with the yogurt.
Then sprinkle chillies and coriander over it.
