Orange Dal with Ginger and Garlic

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Orange Dal with Ginger and Garlic Ingredients

2 c Orange lentils	2 tb Freshly grated ginger
1/4 c Clarified butter	2 3/4 c Chicken stock; canned broth,
1 lg Onion; finely diced	1/8 c Loosely packed neem leaves
Salt and freshly ground	2 tb Black mustard seeds
2 tb Pureed garlic

Instructions for Orange Dal with Ginger and Garlic

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 on Sep 26, 1997

Main Ingredient: GarlicCuisine: Uncategorized

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