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A Indian thali with rice, chapati and vegetarian dishes.
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Vegetarian Thali

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 minutes
Cook Time 50 minutes
Total Time 1 hour 30 minutes
Servings 12 servings
Calories 832kcal

Ingredients

Mixed vegetable curry

  • 2 tbsp Vegetable oil
  • 1 tbsp Ghee
  • 1 large Onions finely diced
  • 3 - 4 Curry leaves
  • 4 large Garlic cloves finely diced
  • 2 large Green chilies roughly chopped
  • 2 large Tomatoes finely diced
  • 1 tbsp Chili powder I used Kashmiri chili powder
  • 1 tbsp Coriander powder
  • 1 tsp Cumin powder
  • ¼ tsp Turmeric powder
  • ½ cup Cilantro finely chopped
  • 2 cup Potato cut into small dice
  • 2 cup Carrots cut into small dice
  • 2 cup Frozen peas
  • 1 tbsp Fenugreek leaves kasoori methi
  • ½ cup Coconut milk
  • 1 tsp Salt
  • ½ tsp Black pepper
  • 1 cup Vegetable stock or water
  • 1 tbsp Lemon juice

Channa masala

  • 2 cup Chickpeas soaked in water for 8 hours
  • 2 tbsp Vegetable oil
  • 1 large Onion finely diced
  • 6 large Garlic cloves finely diced
  • 3 inch Fresh ginger
  • 1 large tomatoes
  • 1 tbsp Sweet paprika
  • 1 tsp Cayenne pepper
  • 1 tsp Cumin powder
  • 2 tbsp Coriander powder
  • ½ tsp Turmeric powder
  • 1 cup Coconut cream or 2 cup coconut milk
  • 1 tsp Tamarind paste deseeded and chopped
  • 2 large Dates
  • ½ cup Chopped cilantro coriander leaves

Dal

  • 2 cup Yellow dal soaked in water for 4 to 6 hours
  • 2 tbsp Vegetable oil
  • 1 tbsp Ghee
  • 1 tsp Mustard seeds
  • ½ tsp Cumin seeds
  • 4 - 5 Curry leaves
  • 3 large Garlic cloves sliced
  • 2 med Green chilies sliced
  • 1 medium Onion sliced or 8 to 10 pearl onions
  • 1 tsp Turmeric powder
  • 2 cups Vegetable stock
  • ¼ cup Chopped cilantro leaves coriander

Mango kudhi

  • 1 cup Greek yogurt Dahi
  • 2 tbsp Chickpea flour Besan
  • 3 cups Water
  • 1 tbsp Cooking oil
  • 1 tbsp Ghee
  • ½ tsp Cumin seeds
  • ½ tsp Mustard seeds
  • 2 large Dry red chilies deseeded and broken into pieces
  • 2 med Green chilies slit into two
  • ½ tsp Turmeric powder
  • 1 cup Mango puree
  • ½ tsp Salt
  • ¼ tsp White pepper

Chapati

  • 3 cups Chapati flour
  • 1 cup All-purpose flour
  • 1 tsp Salt
  • 1 tbsp Ghee
  • ¼ cup Olive oil

Steamed rice

  • 2 cups Basmati rice soaked in water for 30 minutes
  • 3 cups Water
  • 1 tsp Salt

Raita

  • 2 cups Greek yogurt
  • ¼ tsp Salt
  • ½ tsp Black pepper
  • ½ tsp Cumin 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.
    1 large tomatoes, 1 tbsp Sweet paprika, 1 tsp Cayenne pepper, 1 tsp Cumin powder, 2 tbsp Coriander powder, ½ tsp Turmeric powder
  • 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.
    2 cup Yellow dal, 2 cups Vegetable stock, 1 tsp Turmeric powder
  • 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.
    3 cups Chapati flour, 1 cup All-purpose flour, 1 tsp Salt, 1 tbsp Ghee
  • 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

Nutrition

Calories: 832kcal | Carbohydrates: 132g | Protein: 28g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Trans Fat: 0.05g | Cholesterol: 15mg | Sodium: 1122mg | Potassium: 867mg | Fiber: 14g | Sugar: 31g | Vitamin A: 5370IU | Vitamin C: 76mg | Calcium: 172mg | Iron: 7mg