Orange dal with ginger and garlic

6 Servings

Ingredients

Quantity Ingredient
2 cups Orange lentils
¼ cup Clarified butter
1 large Onion; finely diced
Salt and freshly ground black pepper, to taste
2 tablespoons Pureed garlic
2 tablespoons Freshly grated ginger
2¾ cup Chicken stock; canned broth, or water
⅛ cup Loosely packed neem leaves (if available), or fresh cilantro, or basil
2 tablespoons Black mustard seeds

Directions

Spread lentils on a cookie sheet and pick out any stones or clumps of dirt.

Place in a large bowl and wash under cold, running water until water runs clear, about 10 minutes. Drain in a colander.

Heat 2 tablespoons of the butter in a medium saucepan. Saute onions with salt and pepper until golden brown. Add garlic and ginger, and cook 2 to 3 minutes, stirring occasionally. Add dal and chicken stock or water. Bring to a boil, reduce to a simmer, and cook, covered, 20 minutes.

Just before dal is ready, heat the remaining 2 tablespoons butter in a small skillet. Add the neem leaves and black mustard seeds and fry until leaves are crisp and seeds are popping, about 1 minute. Stir fried leaves and seeds into dal and serve immediately.

Dal keeps well for 2 to 3 days. Reheat before serving.

Yield: 6 servings c. 1997, M.S. Milliken & S. Feniger, all rights reserved TAMALES WORLD TOUR SHOW #WT1A11 Recipe by: Susan Feniger and Mary Sue Milliken Posted to MC-Recipe Digest V1 #807 by Holly Butman <butma001@...> on Sep 26, 1997

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