|Vegetable oil||1⁄4 Cup (4 tbs)|
|Onion||1 , quartered and thinly sliced|
|Garlic||1 Clove (5 gm), chopped|
|Finely chopped gingerroot||2 Tablespoon (Fresh)|
|Bay leaves||2 , chopped|
|Tomatoes||2 , quartered|
|Curry powder||4 Tablespoon (Madras-Style)|
|Ground turmeric||1 Teaspoon|
|Water||6 1⁄4 Cup (100 tbs) (Approximately)|
|Dried lentils||1 1⁄2 Pound, cleaned and drained (Preferably Those With A Reddish Cast)|
|Salt||2 1⁄2 Teaspoon|
1. Heat the oil in a heavy 3- to 4-quart saucepan until hot. Add the onion and saute until lightly browned.
2. Add the garlic, ginger, bay leaves, and cloves and cook for 1 minute. Add the tomatoes and continue cooking.
3. Mix the curry powder and turmeric with 1/4 cup of the water. Add curry powder mixture to the pan and cook, stirring, for 3 minutes, adding a tablespoon of water if necessary to prevent sticking.
4. Add the lentils and salt and cook for 2 minutes. Add the remaining water, bring to a boil, cover, and simmer for 1 hour, or until lentils are tender and the liquid is absorbed. More water may be added during the cooking if necessary.