The Indian thali has become very popular these days. But, did you know that making your own at home is very simple and easy too! Here's my favorite North Indian vegetarian thali recipe.
Course Dinner, Lunch, Main Course
Cuisine Indian
Keyword Indian, thali, Vegetarian thali
Prep Time 40 minutesminutes
Cook Time 50 minutesminutes
Total Time 1 hourhour30 minutesminutes
Servings 12servings
Calories 832kcal
Ingredients
Mixed vegetable curry
2tbspVegetable oil
1tbspGhee
1largeOnionsfinely diced
3 - 4 Curry leaves
4largeGarlic clovesfinely diced
2largeGreen chiliesroughly chopped
2largeTomatoes finely diced
1tbspChili powderI used Kashmiri chili powder
1tbspCoriander powder
1tspCumin powder
¼tspTurmeric powder
½cupCilantro finely chopped
2cupPotatocut into small dice
2cupCarrotscut into small dice
2cupFrozen peas
1tbspFenugreek leaveskasoori methi
½cupCoconut milk
1tspSalt
½tspBlack pepper
1cupVegetable stock or water
1tbspLemon juice
Channa masala
2cupChickpeassoaked in water for 8 hours
2tbspVegetable oil
1largeOnion finely diced
6largeGarlic clovesfinely diced
3inchFresh ginger
1largetomatoes
1tbspSweet paprika
1tspCayenne pepper
1tspCumin powder
2tbspCoriander powder
½tspTurmeric powder
1cupCoconut creamor 2 cup coconut milk
1tspTamarind pastedeseeded and chopped
2largeDates
½cupChopped cilantrocoriander leaves
Dal
2cupYellow dalsoaked in water for 4 to 6 hours
2tbspVegetable oil
1tbspGhee
1tspMustard seeds
½tspCumin seeds
4 - 5Curry leaves
3largeGarlic clovessliced
2medGreen chilies sliced
1mediumOnion sliced or 8 to 10 pearl onions
1tspTurmeric powder
2cupsVegetable stock
¼cupChopped cilantro leavescoriander
Mango kudhi
1cupGreek yogurtDahi
2tbspChickpea flourBesan
3cupsWater
1tbspCooking oil
1tbsp Ghee
½tspCumin seeds
½tspMustard seeds
2largeDry red chilies deseeded and broken into pieces
2medGreen chilies slit into two
½tspTurmeric powder
1cupMango puree
½tspSalt
¼tspWhite pepper
Chapati
3cupsChapati flour
1cupAll-purpose flour
1tspSalt
1tbspGhee
¼cupOlive oil
Steamed rice
2cupsBasmati ricesoaked in water for 30 minutes
3cupsWater
1tspSalt
Raita
2cupsGreek yogurt
¼tspSalt
½tspBlack pepper
½tspCumin powder
Instructions
Mixed vegetable curry
In a large saute pan over medium heat add the oil and ghee. Saute the onions until translucent then add the curry leaves and garlic. Next, add the chopped tomatoes and cook for 2 minutes until soft. Add, the spices and saute for 2 minutes until fragrant.
2 tbsp Vegetable oil, 1 tbsp Ghee, 1 large Onions, 3 - 4 Curry leaves, 4 large Garlic cloves, 2 large Green chilies, 1 tbsp Chili powder, 1 tbsp Coriander powder, 1 tsp Cumin powder, ¼ tsp Turmeric powder, 2 large Tomatoes
Then, add the chopped cilantro, potatoes, and carrots. Combine well and cook for 3 to 4 minutes. Next, add the green peas, fenugreek leaves, coconut mil, salt, pepper, and stock. Pro tip - we cook the potatoes and carrots first because they take longer than the peas.
½ cup Cilantro, 2 cup Potato, 2 cup Carrots, 2 cup Frozen peas, 1 tbsp Fenugreek leaves, 1 tsp Salt, ½ tsp Black pepper, 1 cup Vegetable stock or water, ½ cup Coconut milk
Cover and cook on medium-low for 8 to 10 minutes or until the veggies are tender. Add the lemon juice. Taste and adjust seasoning. Sprinkle with more chopped cilantro leaves.
1 tbsp Lemon juice
Channa masala
In a pressure cooker over medium heat add the oil and saute the onions until lightly golden. Add the ginger and garlic and saute for about a minute more. Pro tip - Alternatively, you can use an instant pot on saute mode.
2 tbsp Vegetable oil, 1 large Onion, 6 large Garlic cloves, 3 inch Fresh ginger
Next, add the tomatoes and spices. Saute until the tomatoes are soft and the spices are fragrant about 2 to 3 minutes.
Next, add the soaked drained chickpeas, coconut milk, tamarind paste, and chopped dates. Season with salt and pepper and add 2 cups of water.
2 cup Chickpeas, 1 cup Coconut cream, 1 tsp Tamarind paste, 2 large Dates, ½ cup Chopped cilantro
Cover the pressure cooker lid and add the whistle then pressure cook on high for 20 minutes about 5 to 6 whistles. Let cool for 10 minutes. Then, taste and adjust the seasoning. Garnish with more fresh cilantro. Pro tip - If you use an instant pot, switch from saute mode to pressure cook mode. Cover the lid and close the vent. Then pressure cook on high for 20 minutes. Let manual release for 10 minutes.
Dal
In the pressure cooker over medium heat add the vegetable oil and ghee. When hot add the mustard seeds and wait for them to splatter. Then, add the cumin seeds, curry leaves, and chilies. Add the sliced or pearl onions and saute for 2 to 3 minutes.
2 tbsp Vegetable oil, 1 tbsp Ghee, 1 tsp Mustard seeds, ½ tsp Cumin seeds, 4 - 5 Curry leaves, 3 large Garlic cloves, 2 med Green chilies, 1 medium Onion
Next, add the turmeric powder, chopped cilantro, and soaked drained lentils. Add the water and season with salt and pepper.
Cover the pressure cooker lid and add the whistle then pressure cook on high for 10 minutes about 5 to 6 whistles. Let cool for 10 minutes. Then, taste and adjust the seasoning. Garnish with more fresh cilantro. Pro tip - If you use an instant pot, switch from saute mode to pressure cook mode. Cover the lid and close the vent. Then pressure cook on high for 10 minutes. Let manual release for 10 minutes.
Mango kudhi
In a small bowl, combine yogurt and chickpea flour. Add water a little at a time making sure you have no lumps. Set aside
1 cup Greek yogurt, 2 tbsp Chickpea flour, 3 cups Water, 1 cup Mango puree
In a saute pan over medium heat add the vegetable oil and ghee. When hot add the mustard seeds and let them splutter. Then add the cumin seeds, chilies, and turmeric powder.
1 tbsp Cooking oil, 1 tbsp Ghee, ½ tsp Cumin seeds, ½ tsp Mustard seeds, 2 large Dry red chilies, 2 med Green chilies, ½ tsp Turmeric powder
Next, add the yogurt mixture. Season with salt and pepper. Let it cook on medium heat until it comes to a boil. Then reduce the heat to low and cook for 10 minutes more. Taste and adjust seasoning. Garnish with fresh cilantro.
½ tsp Salt, ¼ tsp White pepper, ¼ cup Chopped cilantro leaves
Chapati
In a bowl, combine the whole wheat and white flour, salt, and ghee. Rub with your fingers until all the oil is well incorporated. Gradually add the warm water and bring the dough into a ball. Knead for 2 to 3 minutes until you have a soft dough. Cover and leave to rest for 15 minutes.
After resting divide the dough into 8 to 10 portions. Shape each portion into a ball. Coat each ball with flour and roll into a circle about 6 to 8-inch in diameter.
Place a frying pan or skillet over medium-high heat. Cook each chapati on the skillet for about 2 to 3 minutes on each side. Lightly brush with oil during cooking. Keep wrapped between layers of a folded towel.
¼ cup Olive oil
Basmati rice
In a saucepan over medium heat add the soaked and drained rice, water, and salt. Bring to a boil and then reduce the heat to low. Cover the pot and simmer on low for 15 minutes. After 15 minutes turn the heat off and leave it untouched for another 10 minutes. Then fluff the rice with a fork.
2 cups Basmati rice, 3 cups Water, 1 tsp Salt
Raita
In a bowl combine the yogurt, salt, pepper, and cumin powder. Taste and adjust seasoning.
2 cups Greek yogurt, ¼ tsp Salt, ½ tsp Black pepper, ½ tsp Cumin powder