Orange Dal With Ginger And Garlic

Recipe Ingredients

2 cups	474ml	Orange lentils
1/4 cup	49g / 1.7oz	Clarified butter
1 cup	62g / 2.2oz	Onion - finely diced (large)
		Salt - to taste
		Freshly-ground black pepper - to taste
2 tablespoons	30ml	Pureed garlic
2 tablespoons	30ml	Freshly-grated ginger
2 3/4 cups	651ml	Chicken stock, canned broth, or water
1/8 cup	5g / 0.2oz	Loosely-packed neem leaves (if available)
		(or substitute fresh cilantro or basil)
2 tablespoons	30ml	Black mustard seeds

Recipe Instructions

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 the fried leaves and seeds into dal and serve immediately. Dal keeps well for 2 to 3 days. Reheat before serving.

This recipe yields 6 servings.

Source:
TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # WT-1A11 broadcast 10-20-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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