Step-by-Step Instructions

1. 1.Prepare Ginger Garlic Paste

   Clean and peel fresh ginger and garlic. Break ginger into smaller pieces and add to a spice grinder. Peel an equal amount of garlic and add on top of the ginger. Process until a rough paste forms. This makes adding aromatic freshness extremely easy and effective.

2. 2.Prepare Garam Masala

   Heat a pan on medium heat. Add fennel seeds, coriander seeds, cumin seeds, a few cloves, black peppercorns, a few full cardamom pods, and one broken cinnamon stick. Toast the spices on low and slow heat until they become fragrant and you see slight browning (especially the cumin). This wakes up the flavors. Once toasted, transfer to a spice grinder and process until a fine powder is achieved. Store in an airtight container.

3. 3.Soak Legumes for Dal and Dosa

   In a container, combine 1 cup of mung dal yellow and 1 cup of red lentils. Add enough water to cover the legumes by a few inches. Let them soak for several hours or overnight until completely hydrated. It's recommended to soak double the amount needed for Dal, as half will be used for Dosa batter later.

4. 4.Dice Onions and Tomatoes

   Dice 1 medium onion to a medium dice. Slice 1-2 medium tomatoes in half, remove the core, and dice them to a similar size as the onions. These aromatics will be used in multiple dishes.

5. 5.Start Cooking Dal

   Heat 2-3 tablespoons of ghee in a pot on medium heat. Sprinkle in 1 teaspoon of cumin seeds and temper for about 1 minute until they show slight coloration and become fragrant. Add the diced onions and cook them down to soften and caramelize slightly for 3-4 minutes. Add 1-2 tablespoons of ginger garlic paste and cook for another 3-4 minutes until fragrant. Add the diced tomatoes and 1 sliced red chili (optional) and cook until they break down and become jammy, forming a flavorful tomato base.

6. 6.Add Legumes and Spices to Dal

   Take about half of the soaked legumes (1 cup) and strain off the water. Add them directly to the pot with the aromatics. Stir to combine. Add 1 tablespoon of garam masala, 1 teaspoon of paprika, 1 teaspoon of turmeric (fresh grated or powder), and salt to taste. Stir well to incorporate all the spices. Add 2-3 cups of water, stir, and cover the pot.

7. 7.Simmer Dal

   Let the Dal cook for 30-45 minutes on a medium-low heat until the lentils and dal start breaking down and becoming smooth. Stir occasionally to prevent sticking. Taste for seasoning and adjust salt if needed. The Dal should have a creamy, mashed potato-like consistency. You can cook it to your desired texture.

8. 8.Prepare Lamb for Curry

   Take 1.5-2 lbs of lamb shoulder (bone-in). Remove the lamb chops to save for later if desired. Cut around the bone and chop the shoulder meat into small, bite-sized chunks. Season the lamb generously with salt and pepper.

9. 9.Start Cooking Lamb Curry

   Heat 2-3 tablespoons of ghee in a large pot or Dutch oven on medium heat. Add 2-3 fresh bay leaves, a few cardamom pods, a few cloves, 1 teaspoon of cumin seeds, and 1 whole cinnamon stick. Toast these whole spices until fragrant. Add 1 large diced onion and caramelize for a few minutes. Add 1-2 tablespoons of ginger garlic paste and cook for another few minutes.

10. 10.Brown Lamb and Build Gravy

    Add the seasoned lamb chunks to the pot. Cook everything on an even medium heat for 10-15 minutes, stirring occasionally, until the lamb starts to render out some of its fat and begins to brown. This technique allows the aromatics and spices to fry together with the meat, building deep layers of flavor. Add 1-2 diced fresh tomatoes (or canned tomatoes) and stir. The water from the tomatoes will help deglaze the pot and continue building the gravy.

11. 11.Simmer Lamb Curry

    Once the tomatoes have stewed down, add a palm-full (about 1 tablespoon) of garam masala and salt to taste. Add 2-3 cups of water, stir, and cover the pot. Let the curry cook for about 1.5 hours on low heat. The liquid will reduce, and the lamb shoulder pieces will break down, becoming incredibly tender and buttery. The ghee and lamb fat will separate slightly, creating a beautiful, rich gravy.

12. 12.Prepare Greens for Saag

    Blanch 2-3 lbs of fresh spinach (or other greens like kale, Swiss chard, mustard greens) in boiling water for about 1 minute. Immediately transfer the blanched greens to an ice bath to stop the cooking and preserve their vibrant color. Once cooled, squeeze out excess water and transfer the blanched greens to a blender.

13. 13.Blend Saag Base

    Add the blanched greens to a blender with a small amount of water. Blend until a smooth, vibrant green puree is achieved. This smooth texture is key for a traditional Saag.

14. 14.Cook Legumes for Saag

    In a pressure cooker, combine 1 cup of chickpeas and 1 cup of white beans (or other legumes). Add enough water to cover. Cook for 15-17 minutes from dry until completely cooked through.

15. 15.Start Cooking Saag

    Heat 2-3 tablespoons of ghee in a pot on medium heat. Add 1 teaspoon of whole coriander seeds and 1 teaspoon of cumin seeds. Temper for about 30 seconds until fragrant. Add 1 medium diced onion and cook until browned for a few minutes. Add 1-2 tablespoons of ginger garlic paste and cook for another 2-3 minutes. Add 1-2 diced tomatoes and cook until jammy, similar to the Dal base. Optionally, add about half a can of whole coconut milk for creaminess and flavor, and cook down for 5-7 minutes until it reduces by about a third.

16. 16.Simmer Saag

    Add the blended spinach puree to the pot. Stir in 1 tablespoon of garam masala and salt to taste. Stir well. Since the saag is a little thin at this stage, cook it uncovered for about 20 minutes, allowing it to reduce and deepen in color and flavor. The color will transform to a darker forest green. Taste for seasoning and adjust if needed.

17. 17.Finish Saag

    Once the Saag has reduced and deepened in flavor, add the cooked chickpeas and white beans (or other legumes/vegetables). Stir to combine and heat through. This bulks up the Saag and adds texture.

18. 18.Prepare Cilantro Mint Chutney

    To a blender, add 1 bunch of fresh cilantro, 1 bunch of fresh mint, a 1-inch piece of ginger, 1 chili (or to taste), 1/4 cup of peanuts (or cashews), 1 teaspoon of cumin seeds, 1-2 tablespoons of fresh squeezed lime juice, and salt to taste. Add 1/4 cup of ice cubes to help maintain the vibrant green color. Blend until smooth. Taste for seasoning and add 1 teaspoon of sugar if needed to balance the flavors. Store in a jar.

19. 19.Prepare Dosa Batter

    To the remaining soaked legumes (from Dal prep), crack in 2 large eggs. Add 1/4 cup of all-purpose flour and salt to taste. Blend until a smooth batter is formed. This non-traditional Dosa batter is much easier to make at home.

20. 20.Cook Dosa

    Heat a non-stick pan on medium heat and add some ghee. Pour in a ladle of the Dosa batter and swirl it around to coat the entire bottom of the pan, forming a thin pancake. Cook until the bottom is nice and crispy. Flip it over and cook the other side until golden brown. Repeat with remaining batter. Cut into wedges.

21. 21.Assemble and Serve Indian Feast

    Plate a serving of white rice. Add generous portions of Dal, Lamb Curry, and Saag around the rice. Garnish with fresh cilantro. Add a spoonful of pickled item (like sauerkraut) for a tangy contrast. Spoon the Cilantro Mint Chutney over the rice or use it as a dipping sauce for the Dosa. Serve the Dosa pancakes on the side. Enjoy the layered flavors of this magnificent Indian feast.