Step-by-Step Instructions

1. 1.Prepare Ginger Garlic Paste

   Peel fresh ginger and garlic. Break them into smaller pieces and blend them in a spice grinder using the fresh ingredients attachment until a paste forms. Store in an airtight container.

2. 2.Prepare Garam Masala

   Add fennel seeds, coriander seeds, cumin seeds, cloves, black peppercorns, cardamom pods, and a broken cinnamon stick to a dry pan. Toast on medium-low heat, shaking occasionally, until fragrant and slightly browned (you'll smell the aromas and see slight browning, especially on the cumin). Transfer to the dry ingredients attachment of the spice grinder and grind into a fine powder. Store in an airtight container.

3. 3.Soak Lentils for Dal & Dosa

   Soak 1 cup of mung dal and 1 cup of red lentils in water for at least 30 minutes. This amount is double what is needed for the dal, as the remaining soaked lentils will be used for dosa batter.

4. 4.Dice Onions and Tomatoes

   Peel and dice one medium onion to a medium dice. Slice and dice 1-2 medium tomatoes, removing the core, to a similar size as the onions.

5. 5.Temper Spices for Dal

   Heat 2 tablespoons of ghee in a pot over medium heat. Add 1 teaspoon of cumin seeds and temper for about 1 minute until you see slight coloration change and can smell the spices toasting.

6. 6.Cook Aromatics for Dal

   Add the diced onion to the pot and cook until softened and slightly caramelized, about 3-4 minutes. Then, add 1 tablespoon of ginger garlic paste and cook for another 3-4 minutes until fragrant.

7. 7.Add Tomatoes and Lentils to Dal

   Add the diced tomatoes and sliced chili (if using) to the pot. Cook down until the tomatoes are jammy and the flavors are built. Drain about half of the soaked lentils (1 cup total) and add them to the pot. Stir to combine.

8. 8.Season and Simmer Dal

   Add 2-3 cups of water, 1 teaspoon of garam masala, 1 teaspoon of paprika, 1/2 teaspoon of turmeric, and salt to taste. Stir well. Cover the pot and simmer on low heat for 30-45 minutes, or until the lentils are broken down and smooth. Stir occasionally.

9. 9.Taste and Serve Dal

   After simmering, the dal should be broken down and smooth. Taste and adjust seasoning as needed. Serve hot over rice, optionally with fresh herbs or pickled items.

10. 10.Prepare Lamb for Curry

    Cut 2 lbs of lamb shoulder into 1-inch chunks. Season generously with salt and black pepper, mixing to coat evenly.

11. 11.Temper Spices for Lamb Curry

    Heat 2 tablespoons of ghee in a heavy-bottomed pot or Dutch oven over medium heat. Add 2-3 fresh bay leaves, 5-6 whole cardamom pods, 5-6 whole cloves, 1 teaspoon of cumin seeds, and 1 whole cinnamon stick. Toast for about 1 minute until fragrant.

12. 12.Cook Aromatics and Lamb for Curry

    Add one large diced onion to the pot and cook until softened and slightly caramelized. Then, add 1 tablespoon of ginger garlic paste and cook for another 2-3 minutes until fragrant. Add the seasoned lamb chunks and cook on medium heat for 10-15 minutes, stirring occasionally, until the lamb starts to render its fat and brown.

13. 13.Add Tomatoes and Simmer Lamb Curry

    Add 1-2 diced fresh tomatoes and 1 cup of canned tomatoes to the pot. Stir to combine. Add 1 tablespoon of garam masala and salt to taste. Add 2-3 cups of water, enough to just cover the lamb. Bring to a simmer. Cover the pot and simmer on low heat for 1.5-2 hours, or until the lamb is fork-tender and falling apart. Stir occasionally and add more water if needed.

14. 14.Taste and Serve Lamb Curry

    After simmering, the lamb should be incredibly tender and the gravy rich. Taste and adjust seasoning. Serve hot over rice, optionally with fresh cilantro.

15. 15.Blanch and Blend Spinach for Saag

    Blanch 2 lbs of fresh spinach in boiling water for about 1 minute until wilted, then immediately transfer to an ice bath to stop cooking and preserve its vibrant green color. Once cooled, blend the blanched spinach with a little water until smooth.

16. 16.Cook Chickpeas and Beans

    Add 1 cup of chickpeas and 1 cup of white beans to a pressure cooker with water. Cook for 15-17 minutes from dry until tender. Alternatively, use canned cooked beans.

17. 17.Temper Spices for Saag

    Heat 2 tablespoons of ghee in a pot over medium heat. Add 1 teaspoon of coriander seeds, 1 teaspoon of cumin seeds, and 1 teaspoon of mustard seeds. Temper for about 30 seconds until the mustard seeds start popping.

18. 18.Cook Aromatics and Tomatoes for Saag

    Add one medium diced onion to the pot and cook until softened and slightly browned. Then, add 1 tablespoon of ginger garlic paste and cook for another 2-3 minutes until fragrant. Add 1-2 diced tomatoes and cook down until jammy.

19. 19.Add Coconut Milk and Simmer Saag

    Stir in half a can of full-fat coconut milk and cook for about 5-7 minutes until it reduces by about a third. Then, add the blended spinach, 1 tablespoon of garam masala, and salt to taste. Stir well.

20. 20.Thicken and Serve Saag

    Cook uncovered for about 20 minutes, stirring occasionally, until the saag thickens and the color deepens to a dark forest green. Add the cooked chickpeas and white beans. Stir to combine. Taste and adjust seasoning. Serve hot over rice.

21. 21.Prepare Cilantro Mint Chutney

    Combine fresh cilantro, fresh mint, a small piece of ginger, 1-2 chilies (to taste), 1/4 cup of peanuts (or cashews), 1/2 teaspoon of cumin seeds, 1 tablespoon of fresh lime juice, salt to taste, and a few ice cubes in a blender. Blend until smooth. Taste and adjust seasoning, adding more salt or a pinch of sugar if needed to balance the flavors. Store in a jar.

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

    Blend the remaining soaked mung dal and red lentils (from Dal prep) with water until smooth to create a batter. Pour the batter into a container, season with salt, and stir. Cover and let the batter ferment at room temperature for a few days, stirring daily.

23. 23.Cook Dosa Pancakes

    When ready to cook, crack two eggs into the fermented batter and add about 1/4 cup of flour to help bind. Mix well. Heat ghee in a non-stick pan over medium heat. Pour a portion of the batter into the pan, swirling to coat the bottom evenly. Cook until the bottom is golden brown and crispy, then flip and cook the other side. Cut into wedges and serve with your Indian feast.

24. 24.Assemble the Indian Feast

    Serve all prepared dishes (Dal, Lamb Curry, Saag, Dosa pancakes) on a large plate with white rice. Garnish with fresh cilantro. Add pickled items like sauerkraut and a dollop of cilantro mint chutney as desired to enhance flavors.