Thali is a complete Indian meal with multiple dishes, such as rice, dal, curries, pickles and bread, offering a balance of flavors and textures.
Thali is a complete Indian meal with multiple dishes, such as rice, dal, curries, pickles and bread, offering a balance of flavors and textures.
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.
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.
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.
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.
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.
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.
Servings 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
HELPFUL TOOLS:
pressure cooker, frying pan, rolling pin, ladle
HERE ARE MANY DISHES THAT YOU WILL WANT TO TRY:
I appreciate your interest. Enjoy!