Step-by-Step Instructions

1. 1.Prepare Ginger Garlic Paste

   Peel fresh ginger and garlic. Blend equal amounts of ginger and garlic in a spice grinder with the fresh ingredient attachment until a smooth paste forms. Store in an airtight container.

2. 2.Prepare Garam Masala

   Heat a pan over medium-low heat. Add fennel seeds, coriander seeds, cumin seeds, cloves, black peppercorns, cardamom pods, and a broken cinnamon stick. Toast for 5-10 minutes, shaking occasionally, until fragrant and slightly browned. Grind into a fine powder using a spice grinder. Store in an airtight container.

3. 3.Dice Onions and Tomatoes

   Halve and peel sweet onions, then dice them into medium-sized pieces. Core and dice fresh tomatoes to a similar size as the onions. Slice a spicy red chili if using.

4. 4.Soak Lentils for Dal

   Combine 1 cup mung dal and 1 cup red lentils in a container with water. Let soak for at least 30 minutes. This will be used for both Dal and Dosa batter.

5. 5.Cook Dal Base

   Heat 1 tbsp ghee in a pot over medium heat. Add 1 tsp cumin seeds and temper for about 1 minute until fragrant and slightly colored. Add half of the diced onions and cook until softened and slightly caramelized (3-4 minutes). Add 1 tbsp ginger garlic paste and cook for another 3-4 minutes until fragrant. Add half of the diced tomatoes and sliced chili (optional) and cook until tomatoes break down and become jammy.

6. 6.Add Lentils and Season Dal

   Drain half of the soaked lentils (about 1 cup) and add to the pot. Add 1 tbsp garam masala, 1 tsp paprika, 1 tsp grated fresh turmeric (or 1/2 tsp powder), and salt to taste. Add 2 cups water and stir well. Cover and cook on medium-low heat for 30-45 minutes until lentils are very soft and broken down.

7. 7.Finish and Serve Dal

   Stir the dal, adjusting consistency with more water if needed. Taste for seasoning and add more salt if necessary. Serve hot over rice, garnished with fresh cilantro. Freeze extra portions in ice cube trays.

8. 8.Prepare Lamb for Curry

   Cut 2 lbs lamb shoulder into bite-sized pieces, removing any bones. Season generously with salt and pepper.

9. 9.Cook Lamb Curry Base

   Heat 1 tbsp ghee in a pot over medium heat. Add 2 fresh bay leaves, 5-6 cardamom pods, 5-6 cloves, 1 tbsp cumin seeds, and 1 broken cinnamon stick. Toast for about 1 minute until fragrant. Add the remaining diced onions and cook until caramelized. Add 1 tbsp ginger garlic paste and cook for a few minutes. Add the seasoned lamb pieces and cook for 10-15 minutes, stirring occasionally, until lamb renders some fat and starts to brown.

10. 10.Simmer Lamb Curry

    Add the remaining fresh diced tomatoes and 1 cup canned crushed tomatoes (optional) and stir. Add 1 tbsp garam masala and salt to taste. Add 2 cups water to cover the lamb and stir well. Cover and simmer on low heat for 1.5 hours until the lamb is fork-tender and falling apart.

11. 11.Serve Lamb Curry

    Stir the lamb curry. Serve hot over rice, garnished with fresh cilantro.

12. 12.Blanch Greens for Saag

    Blanch 10-12 oz fresh greens (spinach, kale, etc.) in boiling water for 1 minute. Immediately transfer to an ice bath to stop cooking. Squeeze out excess water.

13. 13.Blend Greens for Saag

    Transfer the blanched greens to a blender with 1/4 cup water. Blend until a smooth green puree forms.

14. 14.Cook Saag Base

    Heat 1 tbsp ghee in a pot over medium heat. Add 1/2 tsp whole coriander seeds and 1/2 tsp cumin seeds. Temper for about 30 seconds until fragrant. Add half of the remaining diced onions and cook until browned. Add 1 tbsp ginger garlic paste and cook for 2-3 minutes. Add half of the remaining diced tomatoes and cook until jammy.

15. 15.Combine and Simmer Saag

    Add 1/2 can (about 1 cup) whole coconut milk (optional) and cook down for 5-7 minutes until reduced by about a third. Add the blended spinach puree, 1 tbsp garam masala, and salt to taste. Stir well. Cook uncovered for about 20 minutes, stirring occasionally, until the saag thickens and the color deepens to a dark forest green.

16. 16.Add Legumes and Serve Saag

    Add 1 cup cooked chickpeas and 1 cup cooked white beans (optional) to the saag and stir. Taste for seasoning. Serve hot over rice. Freeze extra portions in ice cube trays.

17. 17.Prepare Cilantro Mint Chutney

    To a blender, add 1 bunch fresh cilantro, 1 bunch fresh mint, 1 inch piece fresh ginger, 1-2 green chilies (to taste), 1/4 cup peanuts (or cashews), 1/2 tsp cumin seeds, 1 tbsp fresh lime juice, salt to taste, 1/2 tsp sugar, and 1/4 cup ice cubes. Blend until smooth. Taste and adjust seasoning as needed. Store in a jar.

18. 18.Prepare Dosa Batter (Mike's Easy Way)

    To the remaining soaked lentil batter (from Dal prep), crack in 2 eggs and add 1/4 cup all-purpose flour. Mix well until combined.

19. 19.Cook Dosa Pancakes

    Heat 1 tbsp ghee in a non-stick pan over medium heat. Pour a ladle of batter into the pan and swirl to coat the bottom. Cook until crispy on the bottom, then flip and cook the other side until golden brown. Repeat with remaining batter. Cut into wedges.

20. 20.Assemble Indian Feast

    On a large plate, arrange portions of white rice, lamb curry, dal, saag with chickpeas, dosa pancakes, a spoonful of cilantro mint chutney, and a side of sauerkraut (or other pickled item).