North Indian Thali

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Good thing happen quite unexpectedly at times. Like the phone call you get from your close friend saying that she is free to come and stay with us for a few days. When she came, it was celebration time. Loads and loads of foodie time. We hogged on lunch buffets, Thai restaurant dinners, hot chocolate at malls and thali meals at Indian restaurant. Luckily for her and me, she returned before we burst at the seams :-)).

But hey, we deserved all our treats, because we walked an hour one way to get to the Indian buffet place. So two hours of walking for 40 minutes of eating is completely justified…in my book at least.

Coming to the thali here, this is very similar to the one we had at one of the restaurants. Its  basically rice and roti with dal, 2 curries, pappad, curd, salad and pickle. We were served meeta rice at the restaurant, but I didn’t make any dessert as we had some truffles to finish off.

The thali has:

  • Rice
  • Roti
  • Dal tadka (recipe below)
  • Peas mushroom masala
  • Aloo bhindi fry
  • yogurt
  • tomato onion slices (salad)
  • pickle

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BM # 70
Week 4, Day 2
Theme : Thali
Recipe: Dal Tadka
Ingredients:
  • 1 cup moong dal
  • a good pinch of turmeric powder
  • 1 teaspoon oil or ghee
  • 1 teaspoon cumin seeds/jeera
  • 1 small onion chopped finely
  • 2 green chillies or per taste
  • 1 1/2 teaspoon ginger garlic paste
  • 1/2 medium tomato, cut into 6-8 pieces
  • 1/2 teaspoon coriander powder
  • 1/2 teaspoon garam masala
  • salt as needed
  • 2 tablespoon chopped coriander leaves
Method:
  1. Wash and soak the dal. Pressure cook it along with turmeric powder and enough water to soak it completely. Let the steam release naturally.
  2. In a small kadai, heat oil or ghee. Add the jeera seeds and once it changes its color, add the onions and slit green chillies. Saute until the onions turn pink.
  3. Now add the ginger garlic paste and saute for a minute more. Tomatoes go in now. Add the coriander powder and garam masala and mix everything well. If the curry looks dry, add a little bit of water to stop the masalas from sticking to the bottom of the pan.
  4. Mash the cooked dal with a ladle and add it to the pan, along with a cup of water. You might have to add more water to bring it to the consistency you prefer. Let the dal boil for 4-5 minutes for the flavors to mingle. Add chopped coriander leaves at the end and turn off the heat. Serve with rice or roti.

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This post goes to Blogging Marathon# 70 .  Check out this page to see posts from other participating bloggers.

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