So, obviously this recipe isn't fully authentic. I can't do everything in a tiny studio apartment kitchen on a college student's budget. This is where I'll go into some of the lore behind the dish, as well as some of the replacements I had to make.
Domoutso is a (sub)tropical island, with consistently warm weather at the lower elevations. The island has two sides: wet and dry. The tropical spices (cinnamon, coriander, chilis, and clove) are grown at the lower elevations on the wet side, while the Mediterranean spices (cumin, coriander, fennel,mustard, orange) are grown on the dry side due to their tolerance to dry conditions. The garlic, peanuts, ginger, and bay leaves can be grown at higher elevations due to their better tolerance to cold. Salt is dried from sea water.
The rest of the ingredients can easily be grown in Domoutso. Mushrooms are fairly straightforward considering it is a mushroom island biome. Tomatoes and onion both are well suited to the climate and form the basis of many different dishes, alongside garlic and ginger. The milk and yogurt are products of the Domoutso Mooshroom. I do not think that normal milk would taste the same as mooshroom milk, however. In the future I will try this dish with Cream of Mushroom soup as a substitute for a mooshroom dairy product. Rice is the main cereal crop eaten in Domoutso; meals are typically served with dosas (a fermented rice and lentil pancake), idlis (rice cakes) or plain steamed rice.
I made use of many modern kitchen appliances that the people in Domoutso would have no access to. While it can be made using traditional methods and equipment, I would prefer to not be kicked out of my apartment by my landlord.
Peanut butter was used in place of peanuts, regular milk and yogurt in place of mooshroom milk, mustard in place of mustard seed, and canola oil in place of ghee. These replacements were due to budget and availability in my kitchen.
In Domoutso, the meal would be made in a x4 batch approximately and prepared for a whole family. It would also be traditionally served on a banana leaf and eaten by hand or with chopsticks.
Mushrooms are a very common part of Domoutsan cuisine, and most dishes incorporate them in some form. Most Domoutsans are vegetarian, and so mushrooms are a vital source of protein in their diet.