Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   safflower or peanut oil
   1      medium        onion -- chopped
   2      cloves        garlic -- minced or put
                        -- throug
   2      teaspoons     curry powder
     1/4  teaspoon      turmeric
     1/4  teaspoon      chili powder
     1/2  teaspoon      cumin seeds
   1      cup           dried lentils -- washed and picked
                        -- ov
   2 1/2  cups          water -- up to 2
   1      teaspoon      sea salt
   2                    eggs
     1/4  cup           milk
     1/4  teaspoon      ground ginger

Preparation:

1/2 teaspoon grated fresh ginger Freshly ground black pepper, to taste 1. Heat vegetable or peanut oil in heavy bottomed saucepan or soup pot and add onion, garlic and spices and saute gently until onion is tender, adding more oil if necessary 2. Add lentils and water, bring to boil, add salt, cover, reduce heat, and simmer 1 hour or until tender. Add more liquid if necessary. Remove from heat and drain. 3. Preheat oven to 400F. 4. Puree lentils in blender or food processor with remaining ingredients. Adjust seasonings and pour into a buttered pate terrine or casserole. Cover and bake for 50 to 60 minutes. Cool and refrigerate, or serve warm. This can be frozen. Makes 6 servings.