Recipe courtesy of Mary Sue Milliken and Susan Feniger
Total:
40 min
Active:
10 min
Yield:
6 servings
Level:
Easy

Ingredients

Directions

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.

IDEAS YOU'LL LOVE

Orange Ombre Birthday Cake with Chocolate Frosting

Recipe courtesy of Nancy Fuller

Orange Cream

Recipe courtesy of Ina Garten

Orange Chicken

Recipe courtesy of Ree Drummond

Orange Duck Breasts

Cranberry Orange Mousse

Recipe courtesy of Nick Malgieri

Homemade Orange Marmalade and Hand-Rolled Whole-Grain Crackers

Recipe courtesy of Nancy Fuller

Baked Orange Chicken and Brown Rice

Recipe courtesy of Food Network Kitchen

Apple and Onion-Stuffed Pork Chops with Orange-Pineapple Gravy

Recipe courtesy of Sunny Anderson

Pan Roasted Frenched Pork Rib Chop with Five-Spice, Caramelized Onion Chutney and Orange Dusted Merlot Demi

Recipe courtesy of Bill Tennant

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          Get Cooking