Orange Dal with Ginger and Garlic

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2 cups orange lentils

1/4 cup clarified butter

1 large onion, finely diced

Salt and freshly ground black pepper

2 tablespoons pureed garlic

2 tablespoons freshly grated ginger

2 3/4 cups chicken stock, canned broth, or water

1/8 cup loosely packed neem leaves (if available), or fresh cilantro or basil

2 tablespoons black mustard seeds