Veg Thali Recipe

Cook lentils

Rinse 1 cup dal until water runs clear. Combine dal, 3 cups water and 1 tsp turmeric in a pot or pressure cooker. Cook until very soft (about 20–25 minutes simmering, or 2–3 whistles in pressure cooker). Mash lightly and adjust consistency with water if needed.

Tempering (Tadka)

In a small pan heat 1 tbs ghee or oil. Add 1 tsp cumin seeds and a pinch of asafoetida. When cumin sizzles, add 2 chopped garlic cloves and cook 30 seconds. Add 1 tsp red chili powder, stir briefly and pour the tempering into the cooked dal. Stir, add 1 tsp salt, 1 tsp lemon juice and 2 tbs chopped coriander. Simmer 2 minutes and adjust seasoning.

Heat 2 tbs oil in a pan. Add 1 tsp cumin seeds and when they crackle add 1 chopped onion. Sauté until translucent. Add diced potato and carrot, sprinkle 1/2 tsp turmeric, 1 tsp coriander powder and salt. Stir, cover and cook over medium-low heat 8–10 minutes until vegetables are almost tender. Add 1 cup peas and 1 chopped tomato; cook uncovered until tomatoes soften and water evaporates. Finish with 1/2 tsp garam masala and 1 tbs chopped coriander. Adjust salt and keep warm.

Blanch 4 cups spinach in boiling water for 1–2 minutes, then plunge into ice water. Drain and puree to a coarse paste (or finely chop).

Heat 1 tbs oil/ghee in a pan. Add 1/2 tsp cumin seeds, then 1/2 chopped onion and sauté until light golden. Add 1 tsp grated ginger, 1 chopped green chili (optional) and 1 minced garlic clove; sauté 30 seconds. Add the spinach puree, 1 tsp salt and simmer 4–5 minutes. Stir in 200 g cubed paneer and 2 tbs cream or yogurt; cook 2–3 minutes until warmed through. Sprinkle 1/4 tsp garam masala and adjust seasoning. Keep covered.

If using dried chickpeas soak overnight and cook until tender, or use 2 cups cooked/canned chickpeas (drained). Heat 1 tbs oil in a pan, add 1 tsp cumin seeds and 1 chopped onion; sauté until golden. Add 1 tsp ginger-garlic paste and cook 1 minute.

Add 1 chopped or pureed tomato, 1/2 tsp turmeric, 1 tsp coriander powder and salt. Cook until oil separates and tomatoes are soft. Add chickpeas, 1/4–1/2 cup water, cover and simmer 8–10 minutes so flavors meld. Stir in 1/2 tsp garam masala and 1/2 tsp amchur or lemon juice. Adjust salt and consistency; garnish with chopped cilantro.

Pat 300 g sliced okra dry to minimize sliminess. Heat 2 tbs oil in a wide pan. Add 1/2 sliced onion and sauté briefly. Add the okra, 1/2 tsp turmeric, 1 tsp coriander powder and 1 tsp salt. Cook uncovered over medium-high heat, stirring occasionally, until okra is browned and crisp-tender (about 10–12 minutes). Finish with 1/2 tsp amchur or a squeeze of lemon and adjust seasoning.

Whisk 1 cup plain yogurt until smooth. Fold in 1/2 cup grated or chopped cucumber, 1/4 tsp roasted cumin powder, 1/2 tsp salt and 1 tbs chopped mint or cilantro. Chill until serving.

Rinse 1 cup basmati rice until water runs clear. In a saucepan bring 2 cups water to a boil, add rinsed rice, 1/4 tsp salt and 1 tsp ghee/oil. Cover, reduce heat to low and simmer 12–15 minutes until water is absorbed. Turn off heat and let rest covered 5 minutes, then fluff with a fork.

In a bowl combine 2 cups whole wheat flour and 1/2 tsp salt. Gradually add warm water and knead to a soft, pliable dough (about 8–10 minutes). Let rest 15–20 minutes covered with a damp cloth. Divide into 8 equal balls, roll each into a thin circle. Cook on a hot tava or skillet for 30–45 seconds each side until light brown spots appear; press gently with a cloth or spatula to help puff. Brush with ghee or serve plain.

Combine 1 chopped tomato, 1 sliced cucumber and 1/2 sliced onion in a bowl. Squeeze 1/2 lemon, sprinkle 1/4 tsp salt and 1/4 tsp chat masala if using. Toss and serve chilled or at room temperature.

Whisk together 1 cup yogurt and 1 cup cold water until smooth. Add 1/4 tsp roasted cumin powder, 1/4 tsp salt and 1 tbs chopped coriander or mint. Serve chilled with ice if desired.

Warm the rotis and rice. On each plate (serves 4), arrange small portions of dal, mixed vegetable sabzi, paneer palak, chana masala and bhindi in separate small bowls or compartments. Add a scoop of rice, 1–2 rotis, a serving of raita (about 1/4 cup), salad portion and a small glass (about 1/2 cup) of buttermilk. Place 1 piece of mithai on the side and garnish curries with chopped cilantro and lemon wedges. Serve hot.