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Thaali Plate Recipe

Name: Annapurna’s World Vegetarian Cafés Thaali Plate Recipe
Cook time: 50 min
Total time: 50 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 1 cups Basmati rice (or brown rice); 2 cups Water; 1 tsp Salt; 1 tbs Vegetable oil or ghee; 2 cups Cauliflower florets; 1 tbs Vegetable oil; 1 tsp Cumin seeds; 1 tsp Turmeric powder; 1 tsp Coriander powder; 0.5 tsp Salt; 2 tbs Water; 1 tbs Fresh cilantro, chopped; 1 cups Green beans, trimmed and halved; 0.5 cups Carrot, julienned or thinly sliced; 1 tbs Vegetable oil; 0.5 tsp Mustard seeds; 1 tsp Garlic, minced; 0.5 tsp Salt; 0.5 tbs Lemon juice; 0.5 cups Cooked yellow moong dal or split red lentils; 0.5 cups Tomato, chopped; 0.25 cups Onion, finely chopped; 1 tsp Vegetable oil; 0.5 tsp Cumin seeds; 0.25 tsp Turmeric powder; 0.25 tsp Red chili powder; 0.5 tsp Salt; 0.5 tbs Fresh cilantro, chopped; 0.5 cups Toor dal (yellow pigeon peas) or red lentil for soup; 2 cups Water

Inspired by Annapurna’s World Vegetarian Café

Time50m

Serves2

A sample of our three daily vegetables, basmati or brown rice, choice of chutney or sauce, and a cup of soup or dal. Served with chapati or dosa.

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Ingredients

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Rice

1 cups Basmati rice (or brown rice)

2 cups Water

1 tsp Celtic sea salt

1 tbs Vegetable oil or ghee

Vegetable 1 — Spiced Cauliflower

2 cups Cauliflower florets

1 tbs Tuscany sunflower oil

1 tsp Cumin seeds

1 tsp turmeric powder

1 tsp Coriander powder

1/2 tsp Celtic sea salt

2 tbs Water

1 tbs Fresh cilantro, chopped

Vegetable 2 — Stir-fried Green Beans & Carrot

1 cups Green beans, trimmed and halved

1/2 cups Carrot, julienned or thinly sliced

1 tbs Tuscany sunflower oil

1/2 tsp Mustard seeds

1 tsp Garlic, minced

1/2 tsp Celtic sea salt

1/2 tbs ReaLemon lemon juice

Vegetable 3 — Lentil & Tomato Stir (tamatar dal style dry)

1/2 cups Cooked yellow moong dal or split red lentils

1/2 cups Tomato, chopped

1/4 cups Onion, finely chopped

1 tsp Tuscany sunflower oil

1/2 tsp Cumin seeds

1/4 tsp turmeric powder

1/4 tsp Red chili powder

1/2 tsp Celtic sea salt

1/2 tbs Fresh cilantro, chopped

Dal or Soup (choose one)

1/2 cups Toor dal (yellow pigeon peas) or red lentil for soup

2 cups Water

1/4 tsp turmeric powder

1/2 tsp Celtic sea salt

1 clove Garlic, crushed (optional)

1 tsp Ghee or oil for tadka

1/4 tsp Mustard seeds or cumin seeds for tadka

1/8 tsp Hing (asafoetida) pinch

3 pcs Curry leaves (optional)

Chutney / Sauce (choose one)

1/4 cups Cilantro-mint chutney (fresh)

1/4 cups Or tamarind-date chutney (sweet-sour)

Bread

2 pcs Chapati or dosa (store-bought or prepared)

1 tsp Oil or ghee for cooking

Garnishes & Serving

2 pcs Lemon wedges

1 tbs Fresh cilantro, chopped

1 tsp Pickle (achar), optional

Method

Rice

Rinse and cook rice

Rinse 1 cup basmati (or brown) rice under cold water until water runs clear. Combine rinsed rice, 2 cups water, 1 tsp salt and 1 tbs oil/ghee in a medium saucepan. Bring to a boil over medium-high heat, then reduce to low, cover and simmer 12 minutes for basmati (25–30 minutes for brown) until water is absorbed and rice is tender. Let stand covered 5 minutes, then fluff with a fork.

Vegetable 1 — Spiced Cauliflower

Heat 1 tbs oil in a sauté pan over medium heat. Add 1 tsp cumin seeds and let them sizzle for 10 seconds. Add 2 cups cauliflower florets and stir to coat. Sprinkle 1 tsp turmeric and 1 tsp coriander powder, season with 1/2 tsp salt and add 2 tbs water to help steam. Cover and cook 6–8 minutes until cauliflower is tender-crisp, stirring once. Remove cover, increase heat briefly to evaporate excess moisture and toss with 1 tbs chopped cilantro. Keep warm.

Vegetable 2 — Stir-fried Green Beans & Carrot

Heat 1 tbs oil in a skillet over medium-high heat. Add 1/2 tsp mustard seeds; when they pop, add 1 tsp minced garlic and sauté 10–15 seconds until fragrant. Add 1 cup green beans and 1/2 cup carrot, season with 1/2 tsp salt and stir-fry 5–7 minutes until beans are tender-crisp. Finish with 1/2 tbs lemon juice, toss and transfer to serving dish.

Vegetable 3 — Lentil & Tomato Stir

Warm 1 tsp oil in a small pan over medium heat. Add 1/2 tsp cumin seeds and let sizzle 10 seconds. Add 1/4 cup chopped onion and sauté until translucent (about 3 minutes). Add 1/2 cup chopped tomato and cook 3–4 minutes until soft. Stir in 1/2 cup cooked moong dal (or red lentils), 1/4 tsp turmeric, 1/4 tsp red chili powder and 1/2 tsp salt. Cook 2–3 minutes to combine and dry up any excess liquid. Garnish with 1/2 tbs chopped cilantro.

Dal or Soup (choose one)

Quick dal / soup

Rinse 1/2 cup toor dal (or red lentil) and add to a small saucepan with 2 cups water, 1/4 tsp turmeric and 1/2 tsp salt. Bring to a boil and simmer 15–20 minutes (red lentils cook faster) until dal is soft and soup-like. Lightly mash with a whisk for a smooth consistency. In a small tempering pan, heat 1 tsp ghee/oil, add 1/4 tsp mustard or cumin seeds, a pinch of hing and the optional crushed garlic and curry leaves; when fragrant, pour this tadka over the dal. Adjust seasoning and keep warm.

Chutney / Sauce

Cilantro-mint chutney (if using)

In a blender combine a generous handful of cilantro, a small handful of mint (optional), 1–2 green chilies (to taste), 1/2 tsp salt, 1 tsp lemon juice and 1–2 tbs water; blend to a smooth paste. Adjust salt and lemon to taste and transfer to a small bowl.

Tamarind-date chutney (if using)

If using tamarind chutney, stir together 1/4 cup prepared tamarind-date chutney (store-bought or homemade), thin with 1–2 tbs warm water if too thick, and adjust to a balance of sweet-sour-spicy to taste.

Bread

Warm or prepare 2 chapatis or dosa. For chapatis: heat a skillet, cook each rolled chapati 30–60 seconds per side until spots appear, brushing with 1/2 tsp ghee if desired. For dosa: prepare or heat and keep warm on a skillet. Serve 1–2 pieces per plate.

Garnishes & Assembly

Assemble the thaali: spoon rice into the center or side of the plate. Arrange the three vegetable portions (spiced cauliflower, green beans & carrot, lentil-tomato stir) in small separate bowls or compartments. Pour a cup (about 1/2 cup to 3/4 cup) of the dal or soup into a small bowl and place on the plate. Add chutney or sauce in a small ramekin. Place chapati or dosa on the side. Garnish with fresh cilantro, lemon wedges and a small bit of pickle if using. Serve hot.