| 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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