Orange Dal with Ginger and Garlic
| Yield: | 6 Servings |
| Categories: |
| 2 | c | Orange lentils |
| 1/4 | c | Clarified butter |
| 1 | lg | Onion; finely diced |
| Salt and freshly ground black pepper, to taste | ||
| 2 | tb | Pureed garlic |
| 2 | tb | Freshly grated ginger |
| 2 3/4 | c | Chicken stock; canned broth, or water |
| 1/8 | c | Loosely packed neem leaves (if available), or fresh cilantro, or basil |
| 2 | tb | Black mustard seeds |
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