CURRIED LENTILS

(Really flavorful vegetarian dish that can be made ahead. Serves 8 to 10.

Serve with rice, cucumbers in yogurt and a selection of timbales {toppings}, such as peanuts, chutney, unsweetened coconut, raisins, chopped tomatoes, chopped scallions, bananas.)

3 Tblsp. (olive) oil
1 onion, quartered and thinly sliced
1 clove garlic
2 Tblsp. finely chopped fresh ginger
1 or 2 bay leaves, chopped
8 whole cloves
2 tomatoes, quartered
2 to 4 Tblsp. Madras-style curry powder (important to use imported stuff, not usual spice brands. Usually comes in can. Available at Stuart Fine Foods.)
1 teas. turmeric
6 ¾ cups water, approximately
1 ½ pounds dried lentils, preferably those with a reddish cast, cleaned and drained
2 teas. (sea) salt

Heat the oil in a heavy 3- to 4-quart saucepan until hot. Add the onion and beat until lightly browned.

Add the garlic, ginger, bay leaves and cloves and cook one minute. Add tomatoes and continue cooking.

Mix the curry powder and turmeric with ¼ cup of the water. Add curry mixture to pan and cook, stirring, three minutes, adding a tablespoon of water if necessary.

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.

CUCUMBERS IN YOGURT

2 cucumbers, peeled and thinly sliced
2 or 3 chopped green onions (optional)
Salt
1 ½ to 2 cups plain yogurt (non-fat OK)

Put sliced cucumbers in colander or large sieve. Sprinkle with salt and let sit for couple hours to get rid of some of moisture (and some say bitterness). Mix with yogurt and green onions. Chill. This may separate, so you may need to stir before serving. You can pour off a little watery liquid before stirring.