Recipe courtesy of Mary Sue Milliken and Susan Feniger

Orange Dal with Ginger and Garlic

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  • Level: Easy
  • Total: 40 min
  • Prep: 10 min
  • Cook: 30 min
  • Yield: 6 servings
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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


  1. 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.
  2. 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.
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