Orange lentil with ginger and garlic

6 Servings

Ingredients

Quantity Ingredient
2 cups Orange lentil dal
2 tablespoons Clarified butter
2 larges Onions; finely diced
1 teaspoon Salt
1 teaspoon Pepper
2 tablespoons Pureed garlic
2 tablespoons Fresh ginger root; grated
2½ cup Chicken broth; canned or fresh

Directions

Sort and clean orange lentils. Rinse until water runs clear. Drain.

Heat butter in a medium saucepan over moderate heat. Saute onions with salt and pepper until gold brown. Add garlic and ginger, and cook 2 to 3 minutes, stirring occasionally. Add dal and Chicken broth (or water).

Bring to a boil, reduce to a simmer, and cook, covered, for 20 minutes.

Serve hot. It keeps well for 2 to 3 days. Reheat before serving.

PATsNOTEs - chop some fresh spinach. Toss equal amounts of orange dal with brown rice or orzo pasta and the spinach. Stir in a little Swiss cheese.

Reheat, covered, and corner vented, in microwave for not more than 3 minutes on high. Serve with chutney.

NOTES : For a complete protein, try combining the dal with rice, then topping with a dollop of yogurt and some crisp fried onions. - SF `````

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