Yield: 8 Servings
|1 \N||Onion; quartered and thinly sliced|
|1 \N||Clove garlic; chopped|
|2 tablespoons||Finely chopped fresh ginger|
|2 \N||Bay leaves; chopped|
|8 \N||Whole cloves|
|2 \N||Tomatoes; quartered (up to)|
|4 tablespoons||Madras-style curry powder|
|6¼ cup||Water; approximately|
|1½ pounds||Dried lentils; preferably those with a reddish cast; cleaned and drained|
|2½ teaspoon||Sea salt|
From the New York Times Natural Foods Cookbook 1. Heat the oil in a heavy three-to-four quart saucepan until hot. Add the onion and heat until lightly browned.
2. Add the garlic, ginger, bay leaves and cloves and cook one minute. Add tomatoes and continue cooking.
3. Mix the curry powder and turmeric with one-quarter cup of the water. Add curry powder mixture to the pan and cook, stirring, three minutes, adding a tablespoon of water if necessary to prevent sticking.
4. Add the lentils and salt and cook two minutes. Add remaining water.
Bring to a boil, cover and simmer one hour or until lentils are tender and the liquid is absorbed. More water may be added during the cooking if necessary. Yield: Eight servings.--R.L. Showers.
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .