Lentil Dal

Again, I made this awhile ago, so the recipe will be unfortunately even more vague than usual. This is a Deirdre-ized version of the Eastern food Dal, which is, according to my friend Danny, "any type of legume dish" at least I think that's what he said...

I couldn't find much clear information on how to cook lentils, pretty much all I got from the web was, "cover them with water" which is about as vague as you can get. So, I covered them with water, but ended up having to add much more water as I went along. I would say maybe a 3-1 ratio is about right, especially if you want it a little soupy.

1 cup lentils
3 cups water
1/2 cup cherry tomatoes
6 slices salami
1 tsp curry powder
1 tsp cumin
1 tsp garam masala
1 bay leaf
yoghurt
1 cup rice
salt, pepper

Add the lentils and rice to a pot, simmer on low heat, covered. Add a bay leaf while it is cooking, and cut the salami into 1/2 inch squares and add that as well. Once the lentils have absorbed most of the water, test them and see if they are soft enough. Make sure they don't absorb all the water or they will burn. Once they are soft add the cherry tomatoes and the spices and cook until the tomatoes have softened. Serve over the cooked rice, and drizzle the yoghurt on top. Remove the bay leaf before serving.