To begin, rinse the lentils thoroughly and boil them with 4 cups of water, turmeric, crushed garlic, and salt. Let it simmer gently until soft and creamy. Skim off any foam for a cleaner taste. Set aside while preparing the tadka.

In a small pan, heat ghee, add cumin seeds and red chillies, and let them sizzle. Pour this tempering into the cooked dal and stir well. Cover to allow the flavours to infuse. Now proceed to the rice.

Rinse rice until water runs clear. In a heavy pot, add 4 cups of water and the rinsed rice. Bring to a boil, then lower the heat and cover. Simmer gently until all water is absorbed and the grains are tender but not sticky. Keep covered until serving.

To prepare the chicken curry, heat mustard oil in a pan until smoking point to remove bitterness. Lower the heat, sauté onions until caramelised, then stir in ginger garlic paste. Cook until fragrant.

Add chicken pieces, turmeric, salt, and all the powdered spices. Sear until the chicken is coated and slightly browned. Add tomatoes and cook until soft. Add a splash of water and simmer covered for 25–30 minutes or until meat is tender and the sauce is rich.

For the potato bamboo curry, heat mustard oil, add cumin seeds and green chilli. Sauté potatoes with turmeric and salt until lightly browned. Add tomatoes and stir in bamboo shoots. Simmer with a little water until potatoes are soft and the curry thickens.

To sauté the greens, wash thoroughly and chop coarsely. Heat mustard oil, add sliced garlic and fry until golden. Add greens and a pinch of salt. Cook uncovered until wilted and tender, stirring often to preserve their vibrant colour.

Char tomatoes over an open flame or roast them until blistered. Blend with sesame seeds, garlic, green chilli, salt, and lemon juice. Stir in mustard oil at the end for depth. Keep chunky for texture.

Warm all dishes before serving. Taste and adjust seasoning across the board. Ensure the dal is hot and creamy, the chicken tender, and pickles freshly stirred.

To serve, plate steamed rice in the centre of a thali or wide plate. Arrange dal, chicken curry, bamboo shoot curry, sautéed greens, and tomato pickle around it. Garnish with fresh coriander. Serve with a wedge of lemon or a green chilli for added kick.