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| 2 Tasse | Orange Lentils |
| 1/4 Tasse | butter clarified |
| 1 gross | onion finely diced |
| | Salt and freshly ground black pepper, to taste |
| 2 Esslöffel | Pureed garlic |
| 2 Esslöffel | ginger freshly grated |
| 2 3/4 Tasse | Chicken stock; canned broth, or water |
| 1/8 Tasse | Loosely packed neem leaves (if available), or fresh cilantro, or basil |
| 2 Esslöffel | black Black mustard seeds |
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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.
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.
Tamales World Tour Show #WT1A11
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