Orange Dal with Ginger and Garlic
Heat the butter in a medium saucepan over medium heat. Saute the onions with salt and pepper until golden brown. Add the garlic and ginger, and cook 2 to 3 minutes, stirring occasionally. Add the dal and chicken stock or water. Bring to a boil, reduce to a simmer, and cook, covered, 20 minutes. Serve immediately. Dal keeps well for 2 to 3 days. Reheat before serving.
Copyright (c) 2006, Mary Sue Milliken and Susan Feniger