Martha Stewart moment

I like to cook -- not just for other people, but also for myself. Tonight the place is all mine and this is what I'm making:

Curried Red-Lentil Stew with Vegetables

* 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 (less if needed - you be the judge)
* 3 teaspoons curry powder
* 1.5 teaspoon ground turmeric
* 1 teaspoon ground cumin
* 1 cup red lentils, picked over and rinsed
* 3 medium carrots, quartered lengthwise, then cut crosswise into 1/2-inch pieces
* 2 medium zucchini, quartered and chopped like the carrots
* 1 head roasted cauliflower
* 1/4 teaspoon cumin seeds
* 1/4 teaspoon dried hot red-pepper flakes


Accompaniments: basmati rice

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.

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, zucchini and roasted cauliflower and remaining teaspoon salt and simmer, covered, stirring occasionally, until vegetables are tender and lentils have broken down into a coarse purée, 15 to 20 minutes.

Season stew with salt and pepper. If necessary, add enough water to thin stew so that it can easily be ladled over rice.

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.