See How to Make Thali

1. PREPARE THE RICE

   Rinse 1 cup of basmati rice under running water until the water runs clear. Soak it in water for 20 minutes. Drain the rice and set it aside.  Heat 2 cups of water until it begins to boil. Add the rice, with a pinch of salt and a teaspoon of ghee. Lower the heat, cover the pot and let it simmer for 12–15 minutes until the rice is fully cooked and fluffy. Turn off the heat and let it rest for 5 minutes before fluffing with a fork.

   Tip: Avoid stirring the rice too much while cooking to prevent it from becoming mushy.
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1. COOK THE DAL

   Rinse ½ cup of yellow lentils (moong dal or toor dal) thoroughly. In a pressure cooker, add the dal along with 2 cups of water, ½ teaspoon of turmeric and a pinch of salt. Cook for 3 whistles or until soft. In a separate pan, heat 1 tablespoon of ghee, add ½ teaspoon of cumin seeds, 1 chopped garlic clove and 1 dried red chili. Once fragrant, pour this tempering over the cooked dal and mix well.

   Tip: If you prefer a thinner consistency, add some hot water to the dal after cooking.
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1. PREPARE THE VEGETABLE CURRY

   Chop 1 cup of mixed vegetables such as potatoes, carrots, beans and peas. Heat 1 tablespoon of oil in a pan, add ½ teaspoon of mustard seeds and let them splutter. Add 1 chopped onion and sauté until golden brown. Stir in 1 teaspoon of ginger-garlic paste and cook for a minute. Add 1 chopped tomato, ½ teaspoon of turmeric, 1 teaspoon of coriander powder and ½ teaspoon of chili powder. Cook until the tomatoes soften. Add the chopped vegetables, ½ cup of water and salt to taste. Cover and cook for 10–15 minutes until the vegetables are tender.

   Tip: Adding a splash of coconut milk at the end enhances the flavor.
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1. MAKE THE ROTI (INDIAN BREAD)

   Mix 1 cup of whole wheat flour with a pinch of salt. Gradually add water and knead into a smooth dough. Let it rest for 15 minutes. Divide the dough into small balls and roll each into a thin circle. Heat a tawa (griddle) and cook each roti for about 30 seconds on one side, flip and cook the other side while pressing gently. Once slightly golden, apply some ghee or butter and serve warm.

   Tip: Knead the dough well to make the roti soft and pliable.
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1. PREPARE THE PICKLE AND SIDE ITEMS

   Peel and chop 1 small mango into small pieces and mix it with ½ teaspoon of salt, ½ teaspoon of chili powder and ½ teaspoon of mustard seeds. Let it sit for 10 minutes before serving. Arrange a bowl of plain yogurt and some sliced onions on the plate as side accompaniments.

   Tip: Store the leftover pickle in an airtight container in the fridge for up to a week.
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1. ASSEMBLE AND SERVE

   Take a large plate and arrange small bowls for dal, vegetable curry and yogurt. Place the rice at the center and the roti on the side. Add the pickle and sliced onions as accompaniments. Serve warm.

   Tip: Traditional thali meals often include a sweet dish; you can add kheer or gulab jamun for a complete experience.
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