Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Orange Dal with Ginger and Garlic
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 325
- Total Fat
- 6
- Saturated Fat
- 3
- Carbohydrates
- 50
- Dietary Fiber
- 8
- Sugar
- 5
- Protein
- 19
- Cholesterol
- 14
- Sodium
- 520
- Total: 50 min
- Prep: 20 min
- Cook: 30 min
Ingredients
2 cups orange dal*
2 tablespoons clarified butter (ghee)
2 large onions, finely diced
1 teaspoon salt
1 teaspoon freshly ground black pepper
2 tablespoons minced garlic
2 tablespoons freshly grated ginger
2 1/2 cups chicken stock or water
Directions
- Spread the dal 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 the water runs clear, about 10 minutes. Drain in a colander.
- 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.
Cook’s Note
*Dal is the Indian name for the inside of any whole, dried bean. Urid dal, black bean dal, and orange dal are 3 varieties available in Indian or Middle Eastern markets. Lentils may be substituted.