Orange Dal with Ginger and Garlic

• 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.
2. Place in a large bowl and wash under cold, running water until water runs clear, about 10 minutes.
3. Drain in a colander.
4. Heat 2 tablespoons of the butter in a medium saucepan.
5. Saute onions with salt and pepper until golden brown.
6. Add garlic and ginger, and cook 2 to 3 minutes, stirring occasionally.
7. Add dal and chicken stock or water.
8. Bring to a boil, reduce to a simmer, and cook, covered, 20 minutes.
9. Just before dal is ready, heat the remaining 2 tablespoons butter in a small skillet.
10. Add the neem leaves and black mustard seeds and fry until leaves are crisp and seeds are popping, about 1 minute.
11. Stir fried leaves and seeds into dal and serve immediately.
12. Dal keeps well for 2 to 3 days.
13. Reheat before serving.

orange lentils, clarified butter, onion, salt, garlic, ginger, chicken stock, neem, black mustard seeds

Taken from www.foodnetwork.com/recipes/orange-dal-with-ginger-and-garlic-recipe.html (may not work)