Thali Recipe

Cook rice

Rinse 2 cups basmati rice under cold water until water runs clear. Drain. In a medium saucepan combine rinsed rice, 2.5 cups water and 1/2 tsp salt. Bring to a boil uncovered, then reduce heat to low, cover tightly and simmer 12–15 minutes until water is absorbed. Turn off heat and let rest, covered, 10 minutes. Fluff with a fork before serving.

Make chapati dough

Combine 2 cups whole wheat flour and 1/2 tsp salt in a bowl. Gradually add ~3/4 cup water and mix to form a soft, slightly tacky dough. Knead 5–7 minutes until smooth. Coat with 1 tsp oil, cover and rest 20–30 minutes.

Cook chapatis

Divide dough into 8 equal balls. On a lightly floured surface roll each into a thin round. Heat a heavy skillet or tawa over medium-high heat. Cook each chapati 30–45 seconds on the first side until small bubbles form, flip and cook 20–30 seconds; press gently so it puffs and brown spots appear. Brush or smear a little ghee or oil on both sides. Keep wrapped in a clean cloth until serving.

Cook dal

Rinse 1 cup toor dal under cold water. In a pot combine dal, 3 cups water and 1/2 tsp turmeric. Bring to a boil, skim any foam, then reduce heat to a gentle simmer and cook 20–25 minutes until tender (or pressure cook 3–4 whistles). Mash slightly with the back of a spoon for a creamier texture. Add salt to taste (about 1 tsp). If too thick, add a little hot water to reach a saucy consistency.

Prepare tempering (tadka)

In a small frying pan heat 2 tbs ghee or oil over medium heat. Add 1 tsp cumin seeds and 1/2 tsp mustard seeds. When they begin to pop, add 0.125 tsp asafoetida (if using), sliced 3 garlic cloves and 1 dried red chili or chopped green chili. Fry until garlic is golden and fragrant, about 1–2 minutes. Pour the hot tempering into the cooked dal, stir to combine, simmer 1–2 minutes. Garnish with chopped cilantro and serve with lemon wedges.

Sauté aromatics and spices

Heat 2 tbs oil in a wide skillet over medium heat. Add 1 tsp cumin seeds and let them sizzle. Add 1 cup finely chopped onion and sauté 5–6 minutes until translucent and lightly browned. Add 1 tsp ginger paste and 2 minced garlic cloves; cook 30 seconds until fragrant.

Build the curry

Add 1 cup chopped tomato and cook 3–4 minutes until softened. Stir in 0.5 tsp turmeric, 1 tsp coriander powder, 0.5 tsp cumin powder, 0.5 tsp red chili powder and 0.5 tsp garam masala. Cook 1 minute to bloom spices.

Cook vegetables

Add diced potato, cauliflower florets, 0.75 cup peas and 0.5 cup sliced carrot. Toss to coat with spices, add about 1/2 cup water, cover and simmer 10–12 minutes until vegetables are tender. Uncover, increase heat and cook off excess liquid to create a saucy but not watery curry. Adjust salt to about 1 tsp. Garnish with 1 tbs chopped cilantro.

Prepare raita

Whisk 1 cup plain yogurt until smooth. Squeeze and drain excess water from 1/2 cup grated cucumber and fold into the yogurt. Add 0.25 tsp roasted cumin powder, 1/4 tsp salt and 1 tbs chopped cilantro. Chill until serving.

Assemble salad and pickle

Place 2 tsp mango or lime pickle in a small bowl for serving. Thinly slice 1/2 cup onion and 1/2 cup tomato; toss lightly with a squeeze of the fresh lemon wedge if desired. Serve alongside the dal and curry.

Cook papad and prepare chutneys

Roast or fry 4 papads according to package instructions until crisp. Arrange 3 tbs tamarind chutney and 3 tbs green chutney in small bowls for dipping.

To serve the thali, arrange a portion of rice and 2–3 chapatis on a platter. Spoon dal into a small bowl and place on the plate, add a generous scoop of mixed vegetable curry, a bowl of raita, small servings of pickle and salad, papad, and chutneys. Garnish dal and curry with cilantro and provide lemon wedges. Serve warm.