Veg Thali Recipe

Rinse basmati rice in cold water until water runs clear (2–3 rinses). Soak for 15–20 minutes, then drain.

In a medium saucepan combine soaked rice, 2.5 cups water, 0.5 tsp salt and 1 tbs ghee. Bring to a boil uncovered over high heat.

Once boiling, reduce heat to low, cover tightly and simmer 12–15 minutes until water is absorbed and rice is tender. Turn off heat and let rest covered 5–10 minutes; fluff with fork before serving.

Rinse 1 cup toor or moong dal until water runs clear. In a pot or pressure cooker combine dal, 3 cups water and 0.5 tsp turmeric. If using a pressure cooker, cook 3–4 whistles; if using a pot, simmer 20–25 minutes until very soft and breaking apart.

Meanwhile, finely chop 0.5 medium onion, mince 2 garlic cloves and grate 1 tbs ginger; dice 1 medium tomato.

In a small skillet heat 1 tbs ghee or oil over medium heat. Add 0.5 tsp cumin seeds and 0.25 tsp mustard seeds (if using). When seeds begin to pop (30–45 seconds), add 0.125 tsp asafoetida, then add chopped onion. Sauté until translucent, 3–4 minutes. Add minced garlic and ginger and cook 30–45 seconds until fragrant.

Add diced tomato and cook 2–3 minutes until softened. Spoon this tempering (tadka) into the cooked dal. Stir dal to combine, add 1 tsp salt and adjust consistency with hot water if too thick (add up to 0.5 cup). Simmer together 2–3 minutes.

Finish dal with chopped cilantro and a squeeze of 0.5 lemon to brighten. Taste and adjust salt or lemon as needed.

Peel and dice 1 medium potato into 1/2-inch cubes; chop cauliflower into bite-sized florets, peel and slice carrot into rounds. Dice 1 medium onion, mince 3 garlic cloves and grate 1 tbs ginger. Chop 2 medium tomatoes.

Heat 2 tbs oil in a large skillet or kadhai over medium heat. Add 0.5 tsp cumin seeds and 0.25 tsp mustard seeds. When they sputter, add the diced onion and sauté until soft and light golden, 4–5 minutes.

Add minced garlic and grated ginger, cook 30–45 seconds. Add chopped tomatoes and cook until they break down, 3–4 minutes.

Add potato cubes, cauliflower florets, sliced carrot and 0.5 cup peas. Sprinkle 0.5 tsp turmeric, 0.5 tsp red chili powder, 1 tsp coriander powder, 0.5 tsp garam masala and 1 tsp salt. Toss to coat vegetables in spices.

Add 0.5 cup water, cover and cook over low-medium heat 10–12 minutes, stirring once or twice, until vegetables are tender but not mushy. If needed, simmer uncovered another 2–3 minutes to reduce excess water.

Taste and adjust seasoning. Stir in chopped cilantro before serving.

In a bowl whisk 1 cup plain yogurt until smooth. Stir in 0.5 cup grated cucumber, 0.25 tsp salt, 0.25 tsp roasted cumin powder and 1 tbs chopped cilantro. Chill until serving.

Cook 4 papads according to package instructions — roast over an open flame, microwave for 30–60 seconds, or fry briefly in hot oil until crisp. Drain on paper towels if fried.

Arrange 2 tbs mango pickle and lemon wedges on the plate for serving.

Divide rice between 4 plates or a family-style platter. Spoon dal and vegetable sabzi into separate small bowls or directly beside the rice. Add a dollop of raita and place papad, pickle and lemon wedges on the side. Garnish dal and sabzi with extra cilantro. Serve hot.