I started a plain 65% flour+water+poolish, mixed it up and left it to sit for a few hours before kneading. When I came back, I discovered I hadn't stirred all the way to the bottom of the bowl. Stirring it in after the fact, I now have horrible lurking lumps of flour that hardened into damp cement. They flatten and stretch when I squeeze them, but still don't incorporate evenly.  Is there a way to force them to incorporate, or do I chuck this 1kg of flour and start over?  Details:   400g 50/50 bread flour poolish from my ongoing starter 800g bread flour 450g water  
There seem to be more than a few well known curries that use neither garam masala nor cumin - for example, Camellia Panjabi's "50 great curries of india" (an older vintage but good cookbook IMHO) lists a Rogan Josh and a Safed Murgh Korma meeting this constraint.  Also, "Nadan" style south indian beef curries seem to be commonly cumin-less, and they could fit well together with north indian dishes even while not north indian.  Also, while it is a different flavor, Ajowan (or even Thyme) can go great lengths at creating a "balanced" indian flavor profile where nothing seems missing (it is commonly used as one of defining spices in samosas). 