Saag paneer and dal

Begin by mincing a fair amount of garlic, ginger, and turmeric. Also dice a very large white onion. Separate the onion into two pots, and saute with a little butter and salt until tender, adding in the spices as soon as the onion begins to release its juices. Add also a fair amount of curry powder to each pot.

To the smaller of the two pots, add a cup of red lentils, and about a cup and a half of water. Bring to a boil, reduce to a simmer, and cook twenty to thirty minutes until the lentils are very soft. Stir it occasionally and check to make the lentils are not sticking, replenishing the water as necessary.

To the larger pot, add the washed, sliced greens from a bunch of beets and also a bunch of rainbow chard (remove most of the stems). Put the greens in a bit wet. Cover the pot, and steam the greens until they have reduced; stir them into the soft onions. Cube a brick of paneer or haloumi into and mix into the juices, watching as the turmeric stains the cheese yellow. Open a two-cup tub of sour cream, and mix in a lot of curry powder and a lot of cumin. Stir the sour cream into the greens.

Serve both dishes warm and a bit gloopy.