Orange Dal with Ginger and Garlic

1. 1

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

2. 2

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

3. 3

   Drain in a colander.

4. 4

   Heat 2 tablespoons of the butter in a medium saucepan.

5. 5

   Saute onions with salt and pepper until golden brown.

6. 6

   Add garlic and ginger, and cook 2 to 3 minutes, stirring occasionally.

7. 7

   Add dal and chicken stock or water.

8. 8

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

9. 9

   Just before dal is ready, heat the remaining 2 tablespoons butter in a small skillet.

10. 10

    Add the neem leaves and black mustard seeds and fry until leaves are crisp and seeds are popping, about 1 minute.

11. 11

    Stir fried leaves and seeds into dal and serve immediately.

12. 12

    Dal keeps well for 2 to 3 days.

13. 13

    Reheat before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.