Cumin, smoked paprika, ginger are the three must haves in the kitchen. Together or alone they can make any dish tastes good. The only trick is to be liberal. Don’t measure your spices. Go by feel. Heat up the oil, put in a good heap or two and let the spices sizzle. The aroma from the pot will tell you if you have enough. Judgement is with the nose.
I did an experiment once, holding my nostrils tight with a cloth clip while putting food in my mouth. The sense of taste disappeared.
The best thing in a rainy winter night is a bowl of lentil soup. Warming, delicate, complex.
