Orange lentil with ginger and garlic
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Orange lentil dal |
| 2 | tablespoons | Clarified butter |
| 2 | larges | Onions; finely diced |
| 1 | teaspoon | Salt |
| 1 | teaspoon | Pepper |
| 2 | tablespoons | Pureed garlic |
| 2 | tablespoons | Fresh ginger root; grated |
| 2½ | cup | Chicken broth; canned or fresh |
Directions
Sort and clean orange lentils. Rinse until water runs clear. Drain.
Heat butter in a medium saucepan over moderate heat. Saute onions with salt and pepper until gold brown. Add garlic and ginger, and cook 2 to 3 minutes, stirring occasionally. Add dal and Chicken broth (or water).
Bring to a boil, reduce to a simmer, and cook, covered, for 20 minutes.
Serve hot. It keeps well for 2 to 3 days. Reheat before serving.
PATsNOTEs - chop some fresh spinach. Toss equal amounts of orange dal with brown rice or orzo pasta and the spinach. Stir in a little Swiss cheese.
Reheat, covered, and corner vented, in microwave for not more than 3 minutes on high. Serve with chutney.
NOTES : For a complete protein, try combining the dal with rice, then topping with a dollop of yogurt and some crisp fried onions. - SF `````