| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Niger | 6 | Servings | |
INGREDIENTS
| 2 | c | Orange lentils |
| 1/4 | c | Clarified butter |
| 1 | lg | Onion; finely diced |
| Salt and freshly ground black pepper, to taste | ||
| 2 | tb | Pureed garlic |
| 2 | tb | Freshly grated ginger |
| 2 3/4 | c | Chicken stock; canned broth, or water |
| 1/8 | c | Loosely packed neem leaves (if available), or fresh cilantro, or basil |
| 2 | tb | Black mustard seeds |
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 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 <butma001@acpub.duke.edu> on Sep 26, 1997
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