Traditional Vegetable Thali

A generous platter where textures mingle: crunchy cauliflower, creamy red lentils, and soft steamed rice. Spices toasted in ghee bring earthy depth and a lingering warmth.

• Prep time: 30 min
• Cook time: 45 min
• Difficulty: Medium
• Calories: 1012
• Protein: 35 g
• Carbs: 166 g
• Fat: 24 g

Ingredients

• 300 g Thai or basmati rice ( rinsed )
• 200 g Red lentil ( soaked )
• 1 piece Cauliflower ( in small florets )
• 300 g Potato ( in 2cm cubes )
• 3 tbsp ghee
• 2 piece Onion ( finely diced )
• 3 piece Garlic ( minced )
• 2 piece Round tomato ( crushed )
• 1 tsp turmeric
• 1 tsp Cumin seed
• 1 pinch asafoetida
• 1 tsp garam masala
• 1 piece Hot chili pepper optional ( seeded and minced )
• 250 ml yogurt Indian
• 4 piece naan bread ( warmed )
• 1 piece Fresh cilantro ( chopped )
• 1 tsp Fenugrec seeds ( whole )

Instructions

1. Washing and soaking

   Rinse the rice and lentils separately in cold water until the water runs clear. Let soak for 20 minutes to ensure even cooking.

2. Toasting the spices

   Heat the ghee in a sauté pan. Add the cumin seeds, fenugreek seeds, and asafoetida. When the seeds crackle, add the chopped onion, garlic, and chili. Sauté without browning.

3. Cooking the Dal and rice

   Cook the lentils in three times their volume of water with the turmeric. They should be tender and mashable with a fork. Steam the rice in parallel.

4. Vegetable stew (Aloo Gobi)

   Sauté the cauliflower florets and potato cubes with the ginger and tomato. Add a little water and cook covered until a knife tip enters without resistance.

5. Finishing and plating

   Stir the garam masala into the vegetables. Serve on a large platter with the rice in the center, surrounded by small bowls containing the dal, curry, yogurt, and warm naan.

Chef's tips

• The secret is in the 'Tarka': let your whole spices crackle in the fat to release their essential oils.
• Only salt the lentils at the end of cooking to prevent them from becoming tough.

Storage

Keeps for 3 days in the fridge. Dal thickens as it sits; add a splash of water before reheating over low heat.