Active Time

　　45 min

　　Total Time

　　1 1/4 hr

　　In India, lentil-based dals are often served as a side dish, but adding a host of vibrant vegetables turns this into a main course. Brightened with turmeric and infused with garlic, ginger, and spices, the red lentils are cooked down into a creamy purée. Best of all, the flavor improves with time, so make it ahead for a night when you need a quick supper.

　　

Ingredients

Makes 4 to 6 servings

　　6 tablespoons vegetable oil

　　1 medium onion, finely chopped

　　1 1/4 teaspoons salt

　　1 (2- by 1-inch) piece peeled fresh ginger, quartered

　　5 large garlic cloves, coarsely chopped

　　5 1/3 cups water

　　1 1/2 teaspoons curry powder

　　3/4 teaspoon ground turmeric

　　1/2 teaspoon ground cumin

　　1 cup red lentils, picked over and rinsed

　　3 medium carrots, quartered lengthwise, then cut crosswise into 1/2-inch pieces

　　3 cups chopped trimmed spinach leaves (3 ounces)

　　1 cup frozen peas (not thawed)

　　1/2 cup chopped fresh cilantro

　　1/4 teaspoon cumin seeds

　　1/4 teaspoon dried hot red-pepper flakes

　　Accompaniments: basmati rice; basmati rice; roasted cauliflower fresh cilantro sprigs

　　

Step 1

Heat 1/4 cup oil in a 4- to 5-quart heavy pot over moderate heat until hot but not smoking, then cook onion with 1/4 teaspoon salt, stirring occasionally, until golden, 8 to 10 minutes.

　　

Step 2

Meanwhile, purée ginger, garlic, and 1/3 cup water in a blender. Add purée to golden onion and cook, stirring, until water is evaporated and oil visibly separates from onion mixture, about 5 minutes. Add curry powder, turmeric, and cumin and cook over low heat, stirring, 1 minute. Stir in lentils and remaining 5 cups water and simmer, covered, stirring occasionally, 30 minutes. Add carrots and remaining teaspoon salt and simmer, covered, stirring occasionally, until carrots are tender and lentils have broken down into a coarse purée, 15 to 20 minutes.

　　

Step 3

Stir in spinach and peas and simmer, uncovered, stirring occasionally, until peas are tender, about 3 minutes. Stir in cilantro and season stew with salt and pepper. If necessary, add enough water to thin stew so that it can easily be ladled over rice.

　　

Step 4

Just before serving, heat remaining 2 tablespoons oil in a small skillet over moderately high heat until hot but not smoking, then cook cumin seeds and red-pepper flakes, stirring, until fragrant and a shade darker, 30 to 45 seconds (be careful not to burn spices). Pour hot spice oil in a swirl over stew.

　　Cooks' Note:

　　Stew, without spinach, peas, cilantro, and spice oil, can be made ahead and chilled, uncovered, until completely cooled, then covered up to 5 days, or frozen 3 months. Reheat over moderately low heat, thinning with water to a pourable consistency and stirring frequently, before adding remaining ingredients.