Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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).

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

• Soak lentils for Dal to reduce cooking time.

• Toast whole spices for Garam Masala to awaken their flavors.

• Build layers of flavor by cooking aromatics and spices thoroughly at each stage.

• Cook Dal and Saag until very smooth for better digestibility and texture.

• Freeze extra Dal and Saag in ice cube trays for easy reheating as side dishes.

• Use ice cubes when blending chutney to maintain a vibrant green color.

• For Dal, any type of lentils can be used if Mung Dal is not available.

• For Lamb Curry, use tougher cuts of lamb like shank, or any other stewing meat.

• For Saag, use any mixed greens available, such as kale, Swiss chard, or mustard greens. Frozen greens can also be used for convenience and value.

• For Saag, coconut milk is an optional addition for creaminess and flavor, though not traditional.

• For Cilantro Mint Chutney, peanuts or cashews can be used interchangeably.

• For Dosa, traditional recipes use soaked rice and lentils, but this version uses eggs and flour for an easier preparation.