Vegetarian Thali

This vibrant Vegetarian Thali brings together a harmonious blend of traditional Indian flavors with a creative twist. Featuring a variety of dishes including spiced lentils, fragrant rice, and a zesty salad, each component is thoughtfully crafted to create a balanced meal. Perfect for those seeking a satisfying and wholesome vegetarian option, this thali is not only visually appealing but also packed with nutrients.

Ingredients:

• 1 cup basmati rice
• 1 cup mixed lentils (masoor, moong, and chana)
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 2 green chilies, slit
• 1 teaspoon cumin seeds
• 1 teaspoon mustard seeds
• 1 teaspoon turmeric powder
• 1 teaspoon garam masala
• 2 cups mixed vegetables (carrots, peas, and beans)
• 1 cup yogurt
• 1 tablespoon lemon juice
• 1 tablespoon fresh coriander, chopped
• Salt to taste
• 1 tablespoon ghee or oil
• 1 cup cucumber and tomato salad
• 1/4 teaspoon chaat masala
• 1 tablespoon pickled mango or lime

Instructions:

1. Rinse the basmati rice under cold water and soak for 30 minutes. Drain and set aside.
2. In a pot, heat ghee or oil over medium heat. Add cumin and mustard seeds, and let them splutter.
3. Add chopped onions, garlic, ginger, and green chilies. Sauté until onions are translucent.
4. Stir in turmeric powder and mixed vegetables. Cook for 5 minutes until vegetables are tender.
5. Add the mixed lentils and 4 cups of water. Season with salt and bring to a boil. Reduce heat and simmer for 20-25 minutes until lentils are cooked through.
6. In a separate pot, bring 2 cups of water to a boil. Add the soaked basmati rice, a pinch of salt, and cook until rice is fluffy and water is absorbed (about 15 minutes).
7. In a bowl, mix yogurt with lemon juice, salt, and chopped coriander for a refreshing raita.
8. Prepare the salad by mixing cucumber, tomato, and a sprinkle of chaat masala.
9. To serve, arrange the lentils, rice, raita, salad, and a small portion of pickled mango or lime on a large plate or thali.