1 lb. lentils, soaked and parboiled
1 lb. onions, sliced
Bay leaf
2 tbsp. good curry powder
1 qt. water
2 cloves garlic
Salt, pepper
1/4 c. vinegar

Saute the onions until colored in cooking oil. Add lentils and water and simmer together with the garlic and bay leaf, stirring from time to time. Season with salt and pepper.

Make a paste of curry power and vinegar and stir into lentils. Let it stand, NOT in an aluminum pot, so that the flavors can blend. If it is not thick enough, add some gram flour (chickpea flour) or regular flour in a paste with water. If it is too thick, add some tomato juice or water. This can be served either hot or cold, with plain yogurt stirred in or on top.