Orange Dal With Ginger And Garlic
| 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
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Nutrition (calculated from recipe ingredients)
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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