Vegetarian Thali Recipe

Cook rice

Rinse 2 cups rice under cold water until water runs clear. Combine the rinsed rice, 3.5 cups water and 1/2 tsp salt in a pot with a tight-fitting lid. Bring to a boil, reduce heat to low, cover and simmer 12–15 minutes until water is absorbed. Turn off heat and let rest covered 8 minutes, then fluff with fork.

Make chapati dough

In a bowl, combine 2 cups whole wheat flour and 1/4 tsp salt. Add 3/4 cup warm water gradually and mix to form a soft dough. Add 1 tbsp oil and knead 6–8 minutes until smooth. Cover and rest 20–30 minutes.

Roll and cook chapatis

Divide dough into 8 equal balls. On a lightly floured surface, roll each into a thin round (6–7 inches). Heat a skillet over medium-high heat. Place chapati on hot skillet; when bubbles appear (about 30–40 seconds), flip and cook other side 20–30 seconds. Press gently with a cloth or spatula until puffed and golden spots appear. Brush with a little ghee or oil and keep warm in a covered container.

Cook dal

Rinse 1 cup toor dal. Pressure-cook with 2.5 cups water and 1/4 tsp turmeric for 3–4 whistles until very soft. Mash lightly and set aside.

Cook vegetables

In a large pot, add mixed vegetables (3 cups), 1 sliced onion, chopped tomato, 1/2 tsp turmeric and about 1 cup water. Simmer until vegetables are tender, 10–15 minutes.

Combine and simmer

Add the cooked dal to the vegetables, pour in 1 tbsp tamarind paste (adjust to taste), 2 tbsp sambar powder and salt (about 1 tsp). Add water to reach desired consistency (about 1–1.5 cups). Simmer 8–10 minutes to let flavors meld.

Tempering for sambar

In a small pan, heat 1 tbsp oil/ghee. Add 1/2 tsp mustard seeds; when they crackle add 1/2 tsp cumin seeds, 1/8 tsp fenugreek (optional), a pinch of asafoetida and 8 curry leaves. Pour the tempering into the simmering sambar and stir. Serve hot.

Prepare rasam base

In a saucepan, combine 1 cup tamarind pulp (diluted), chopped tomato, 1 tbsp rasam powder, 1/4 tsp turmeric, and 1.5–2 cups water. Bring to a gentle boil and simmer 6–8 minutes until tomato softens.

Add dal and seasoning

If using cooked toor dal, add 1/2 cup mashed dal to the rasam and stir. Add 1/2 tsp salt (adjust to taste) and 1/2 tsp jaggery/sugar if desired. Simmer 2–3 minutes.

Tempering for rasam

Heat 1 tsp oil/ghee in a small pan. Add 1/4 tsp mustard seeds and 1/4 tsp cumin seeds; when they pop, add 2 crushed garlic cloves and 6 curry leaves. Fry briefly until garlic is light golden and pour into rasam. Garnish with 2 tbsp chopped coriander and serve hot.

Cook moong dal

Rinse 1/2 cup moong dal. Cook in a small pot with 1 to 1.25 cups water and 1/8 tsp turmeric until soft but holding shape, about 10–12 minutes. Drain any excess water and lightly mash.

Cook vegetables

In a saucepan, heat 1 tsp oil. Add 6 curry leaves and 1/2 tsp cumin seeds and sauté briefly. Add 2 cups chopped mixed vegetables, 1/4 tsp turmeric and about 1/4 cup water. Cover and cook until vegetables are tender, 8–10 minutes.

Make coconut paste & combine

Grind 1/2 cup grated coconut with 1 green chili and 1/2 tsp cumin to a coarse paste using 2–3 tbsp water. Add the cooked dal and coconut paste to the vegetables, season with 1/2 tsp salt, simmer 3–4 minutes and turn off heat.

Optional tempering

You may add a simple tempering of 1 tsp oil, a pinch of mustard seeds and curry leaves if desired; pour over kootu before serving.

Cook vegetable

Heat 1 tsp oil in a pan. Add 1/2 tsp mustard seeds; when they pop add 1/2 tsp urad dal and broken red/green chili and 6 curry leaves. Sauté until urad dal is light golden. Add 2 cups chopped vegetable and 1/2 tsp salt, sprinkle 2–3 tbsp water, cover and cook on medium-low until tender but not mushy (6–8 minutes).

Finish poriyal

Once cooked, add 1/4 cup grated coconut and toss for 1 minute. Adjust salt and serve.

Serve pickle and curd

Spoon 1/4 cup store-bought pickle into a small bowl. Whisk 1 cup plain yogurt until smooth and place in a serving bowl chilled or at room temperature.

Crisp pappads

Fry or microwave pappads according to package instructions until crisp (about 30–60 seconds in microwave or 20–30 seconds per side in hot oil). Drain on paper towel.

Make quick kesari (semolina sweet)

Heat 1 tsp ghee in a small pan. Roast 1/2 cup semolina on medium heat until aromatic and lightly golden (2–3 minutes). In another pot bring 3/4 cup water to a boil. Slowly add hot water to roasted semolina while stirring to avoid lumps. Stir until it thickens, then add 1/2 cup sugar and 1/4 tsp saffron or a pinch of color. Cook 1–2 minutes until sugar dissolves and mixture reaches halwa consistency. In a small pan, fry 1 tbsp cashews and raisins in ghee and add to kesari. Serve warm or at room temperature.

General tempering notes

Use the reserved oil/ghee, mustard and cumin seeds, asafoetida and curry leaves for tempering sambar, rasam, kootu and poriyal as directed in each section. Heat oil until shimmering, add whole spices and fry briefly until aromatic but not burnt, then immediately pour into the dish to preserve aroma.