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The salsa gets blackened under the broiler, which takes it from grassy to smoky in about six minutes. Everything else is assembly.
The dough rests 24 hours. I know. Make it on Friday and you will understand on Saturday.
No beans argument here — they are in. What matters more is blooming the spices in fat and giving it the last twenty minutes uncovered.
The long-simmered restaurant-style dal, adapted for a normal kitchen. It wants time more than it wants attention — start it in the afternoon and mostly ignore it.
Kidney beans, coconut milk, and a whole scotch bonnet that goes in and comes out unpunctured. It perfumes the pot without setting anything on fire.
Smoky green wheat, cooked like a pilaf. Make the onions first and make more than you need.
Better on day two, which makes it the single most useful thing to cook ahead for a big meal.
Parboil, rough them up, and use more fat than you are comfortable with. Anything less and you get roast potatoes; this way you get the good ones.