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CATEGORY CUISINE TAG YIELD
Meats, Grains Niger 6 Servings

INGREDIENTS

2 c Orange lentils
1/4 c Clarified butter
1 Onion, finely diced
Salt and freshly ground
black pepper to taste
2 T Pureed garlic
2 T 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 T 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

A Message from our Provider:

“I committed my life to Christ because I believed He was true and real and I had no idea what He was going to do with a mess like me.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 17
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 50.4mg
Potassium: 60.6mg
Carbohydrates: 3.9g
Fiber: <1g
Sugar: 1.1g
Protein: <1g


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