An Indian Veg Thali is more than just a meal—it’s a symphony of flavors, colors, and textures served on a single platter. Thali, meaning “plate,” is a traditional way of serving a complete meal in India, offering a balance of flavors and nutrients. This recipe will guide you through creating a classic Indian Veg Thali that includes a variety of dishes, from spicy curries to soothing yogurt, tangy pickles, and sweet desserts.
Components of the Veg Thali:
- Dal Tadka (Lentil Curry)
- Paneer Butter Masala (Cottage Cheese in Tomato Gravy)
- Aloo Gobi (Potato and Cauliflower Stir-Fry)
- Bhindi Masala (Spiced Okra)
- Jeera Rice (Cumin-Flavored Rice)
- Roti (Indian Flatbread)
- Raita (Yogurt with Cucumber and Carrot)
- Papad (Crispy Lentil Cracker)
- Pickle (Achar)
- Gulab Jamun (Sweet Dumplings) or Rice Kheer (Rice Pudding)
1. Dal Tadka (Lentil Curry)
Ingredients:
- 1 cup toor dal (split pigeon peas)
- 2 cups water
- 1 onion, finely chopped
- 2 tomatoes, finely chopped
- 2 green chilies, slit
- 1 tsp ginger-garlic paste
- 1/2 tsp turmeric powder
- 1/2 tsp red chili powder
- 1 tsp cumin seeds
- 2 tbsp ghee (clarified butter)
- 1 tsp mustard seeds
- 2 dried red chilies
- A pinch of asafoetida (hing)
- 2 tbsp fresh coriander, chopped
- Salt to taste
- Lemon wedges (optional)
Instructions:
- Rinse the dal thoroughly and cook it in a pressure cooker with 2 cups of water, turmeric powder, and salt until soft.
- In a pan, heat 1 tbsp ghee and add cumin seeds, mustard seeds, dried red chilies, and asafoetida.
- Add onions and sauté until golden brown. Add ginger-garlic paste and cook until raw smell disappears.
- Add tomatoes, green chilies, and red chili powder. Cook until tomatoes are soft.
- Pour the cooked dal into the pan, mix well, and let it simmer for 5-10 minutes.
- Garnish with fresh coriander and a squeeze of lemon juice. Serve hot.