| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Swiss | 6 | Servings | |
INGREDIENTS
| 2 | c | Orange lentil dal |
| 2 | tb | Clarified butter |
| 2 | lg | Onions; finely diced |
| 1 | ts | Salt |
| 1 | ts | Pepper |
| 2 | tb | Pureed garlic |
| 2 | tb | Fresh ginger root; grated |
| 2 1/2 | c | Chicken broth; canned or fresh |
INSTRUCTIONS
Sort and clean orange lentils. Rinse until water runs clear. Drain. Heat butter in a medium saucepan over moderate heat. Saute onions with salt and pepper until gold brown. Add garlic and ginger, and cook 2 to 3 minutes, stirring occasionally. Add dal and Chicken broth (or water). Bring to a boil, reduce to a simmer, and cook, covered, for 20 minutes. Serve hot. It keeps well for 2 to 3 days. Reheat before serving. PATsNOTEs - chop some fresh spinach. Toss equal amounts of orange dal with brown rice or orzo pasta and the spinach. Stir in a little Swiss cheese. Reheat, covered, and corner vented, in microwave for not more than 3 minutes on high. Serve with chutney. NOTES : For a complete protein, try combining the dal with rice, then topping with a dollop of yogurt and some crisp fried onions. - SF `````
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