Esau's Red Lentil Pottage (aka Tarka Dahl)
2 hefty tablespoons ginger-garlic paste
(I use http://vegweb.com/index.php?topic=41371.0)
1 medium red onion, chopped
3 tablespoons oil
1 heaping teaspoon curry powder (I use MDH Curry Masala from India)
1/2 teaspoon spicy paprika, to taste
1/2 teaspoon cumin powder
1/2 teaspoon coriander powder
salt, to taste
1 (14 ounce) can coconut cream (I use Aroy-D)
1 cup red lentils, rinsed
2 cups whole canned tomatoes, squished
1 cup broth or water
1 pound frozen spinach
1. Saute the ginger, garlic and onions in the oil until tender. Add spices and stir well.
2. When fragrant, add coconut cream. Stir in lentils. Add remaining ingredients and mix well.
3. Cook on low heat (you may want to use a heat diffuser to stop it sticking) until lentils are creamy and cooked through.
Serve over rice. Feed to "an hairy man."
Source of recipe: My version of tarka dahl, an Indian classic. The name comes from so many "red" ingredients.