Step-by-Step Instructions

1. 1.Prepare Ginger Garlic Paste

   Peel and break fresh ginger into smaller pieces. Peel an equal amount of garlic. Add both to a spice grinder (or food processor) and process until a smooth paste forms. Store in an airtight container.

2. 2.Prepare Garam Masala

   Heat a pan over medium heat. Add fennel seeds, coriander seeds, cumin seeds, a few cloves, black peppercorns, a few cardamom pods, and a broken cinnamon stick. Toast the spices gently over low to medium heat for about 5-7 minutes until fragrant and slightly browned. Grind the toasted spices into a fine powder using a spice grinder. Store in an airtight container.

3. 3.Soak Lentils for Dal

   Soak about 2 cups of Mung Dal (or red lentils) in water for at least 30 minutes, or preferably overnight. This will help them cook faster.

4. 4.Cook Dal: Temper Spices and Aromatics

   Heat 2 tbsp of ghee in a pot over medium heat. Add 1 tsp cumin seeds and temper for about 1 minute until slightly colored and fragrant. Add 1 cup diced onions and cook until softened and slightly caramelized (about 3-4 minutes). Add 1 tbsp ginger garlic paste and cook for another 3-4 minutes until fragrant. Add 1 cup diced tomatoes and 1 sliced red chili (optional). Cook down the tomatoes until they become jammy and flavorful, about 5-7 minutes.

5. 5.Cook Dal: Add Lentils and Simmer

   Strain about half of the soaked lentils (about 1 cup) and add them to the pot. Add 2-3 cups of water, a pinch of salt, 1 tbsp garam masala, 1 tsp paprika, and 1 tsp grated turmeric. Stir well, cover, and simmer for 30-45 minutes on medium-low heat until lentils are broken down and smooth. Adjust consistency with more water if needed. Garnish with fresh cilantro.

6. 6.Prepare Lamb for Curry

   Cut 2 lbs of lamb shoulder into bite-sized chunks, removing the bone. Season the lamb with salt and black pepper.

7. 7.Cook Lamb Curry: Temper Spices and Aromatics

   Heat 3 tbsp of ghee in a heavy-bottomed pot or Dutch oven over medium heat. Add 2 fresh bay leaves, 4-5 cardamom pods, 4-5 cloves, 1 tsp cumin seeds, and 1 cinnamon stick. Temper the spices until fragrant, about 1-2 minutes. Add 1.5 cups diced onions and caramelize for a few minutes. Add 1.5 tbsp ginger garlic paste and cook for another few minutes.

8. 8.Cook Lamb Curry: Brown Lamb and Simmer

   Add the seasoned lamb chunks to the pot and cook for 10-15 minutes, stirring occasionally, until the lamb starts to render its fat and brown. Add 2 cups diced tomatoes (fresh or canned) and cook down to build the gravy, about 5-7 minutes. Add 1.5 tbsp garam masala and salt to taste. Add 2-3 cups of water to cover the lamb. Cover the pot and simmer for about 1.5 hours on medium-low heat, or until the lamb is fork-tender and falling apart. The liquid will reduce over time. Garnish with fresh cilantro.

9. 9.Prepare Greens for Saag

   Blanch 1.5 lbs of fresh spinach (or other mixed greens) in boiling water for about 1 minute. Immediately transfer the blanched greens to an ice bath to stop cooking and preserve their vibrant green color. Squeeze out excess water from the greens. Blend the blanched greens with a little water until smooth.

10. 10.Cook Saag: Temper Spices and Aromatics

    Heat 2 tbsp of ghee in a pot over medium heat. Add 1 tsp whole coriander seeds and 1 tsp cumin seeds and temper for about 30 seconds until fragrant. Add 1 cup diced onions and cook until softened and slightly browned. Add 1 tbsp ginger garlic paste and cook for another 2-3 minutes. Add 1 cup diced tomatoes and cook until jammy, about 5-7 minutes. (Optional: Add about half a can of whole coconut milk and cook down for 5-7 minutes until reduced by about a third).

11. 11.Cook Saag: Add Greens and Beans

    Add the blended spinach to the pot, stir well. Add 1 tbsp garam masala and salt to taste. Stir and cook uncovered for about 20 minutes on medium-low heat, allowing it to reduce and deepen in color and flavor. The color will darken from bright green to a forest green. Add 1 cup of cooked chickpeas and/or white beans and stir to combine.

12. 12.Prepare Cilantro Mint Chutney

    To a blender, add 1 bunch fresh cilantro, 0.5 bunch fresh mint, a 1-inch piece of fresh ginger, 1-2 green chilies (to taste), 0.25 cup peanuts or cashews, 0.5 tsp cumin seeds, 1 tbsp fresh lime juice, salt to taste, and 0.5 tsp sugar. Add a few ice cubes to help keep the color vibrant. Blend until smooth. Taste and adjust seasoning as needed. Store in an airtight jar.

13. 13.Prepare Dosa Batter

    Take the remaining soaked mung dal/lentils (from the Dal prep) and pour them into a blender. Blend until smooth. Crack 2 eggs into the blended lentil mixture. Add 0.25 cup all-purpose flour to help bind. Mix well until a smooth batter forms.

14. 14.Cook Dosa

    Heat ghee in a non-stick pan over medium heat. Pour a ladleful of the dosa batter into the pan, swirling to coat the bottom evenly. Cook until golden brown and crispy on the bottom. Flip and cook the other side until lightly browned. Repeat with remaining batter. Serve warm.

15. 15.Assemble the Indian Feast

    Arrange all cooked dishes (Dal, Lamb Curry, Saag, Cilantro Mint Chutney, Dosa, and cooked rice) on a platter or individual plates. Garnish with fresh cilantro and serve with pickled items like sauerkraut (if desired). Enjoy the variety of flavors and textures.