Recipe - Orange Dal With Ginger And Garlic

2 cup Orange lentils
One fourth cup Clarified butter
1 lg Onion; finely minced
Salt and freshly ground
black pepper, to taste
2 tablespoon Pureed garlic
2 tablespoon Freshly grated ginger
2 Three fourths cup Chicken stock; canned broth,
or water
1/8 cup Loosely packed neem leaves
(if available), or fresh
cilantro, or basil
2 tablespoon Black mustard seeds

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 MCRecipe Digest V1 #807 by Holly Butman
butma001@acpub.duke.edu on Sep 26, 1997