by Dhivya 1 Comment
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I grew up eating on a steel plate which is often called a thali in Hindi or thattu in Tamil. That's how most of us eat in India, on a thali. The steel plate works like a mezze platter, it hosts a variety of dishes that varies by region and even by household. Usually, there is some version of a lentil, a vegetable, a pickle, appalam/pappad, yogurt, and on a good day a dessert. Usually, a thali recipe is a combination of recipes, like the one I have here.
My version is perfect for a weeknight. I make this when I either want to clean out the fridge or have simply run out of ideas. I have made this so many times, I no longer need a recipe.
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This thali recipe is a combination of a mix veg sabzi or clean-out-the-fridge sabzi (as I like to call it) and a simple 30-minute dal. For many reasons this moong dal recipe is special, this is my sister-in-law’s recipe.She made it during my early days of postpartum when I was too weak and all I wanted was bowls of this easy dal.
My parents couldn't come to Canada to help us with the birth of our second child because we were(and still are) in the thick of a global pandemic. So while my husband and I were away at the hospital, my sister-in-law came to our rescue. She cooked delicious meals and took care of my older one.She also nurtured and cared for me during my period of convalescence and for that, I am eternally grateful. Her food healed me.
If you are looking for another thali recipe you can also checkout this recipe of mine. it is perfect for when you have a bit more time.
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Simple Moong Dal and Mixed Veg Sabzi
This an easy weeknight meal. I recommend cooking the dal and the sabzi simultaneously
Prep Time20 minutes mins
Cook Time50 minutes mins
Total Time1 hour hr 30 minutes mins
Servings: 4 people
Ingredients
Simple Moong Dal
- 1 cup Moong Dal 200 grams
- 1 Roma Tomato finely chopped
- ½ teaspoon Turmeric
- salt, to taste
- 3 teaspoon Ghee I recommend a home made or grass fed ghee for the tadka
- 1 teaspoon Jeera
- 1 teaspoon Ajwain
- ¼ teaspoon Asafoetida/ Hing (This adds a lot of flavour to the dal so don't skip this ingredient)
- 5 cloves Garlic finely chopped
- 1 inch piece of Ginger finely chopped
- 2 Kashmiri Lal Mirch
- 2 Green chilli finely chopped Optional
- 1 big bunch Cilantro chopped for garnish
- Juice of 1 lime for garnish
Mixed Veg Subzi
- 2 tablespoon Vegetable or Avocado or Olive oil
- ½ teaspoon Jeera
- ½ teaspoon Turmeric
- 3-4 Green chilli finely chopped
- 1 inch piece of Ginger finely chopped or grated
- ¼ teaspoon Asafoetida/ Hing
- 2 medium Potatoes peeled and cut into cubes 225 grams
- 1 small Cauliflower cut into medium size florets 250 grams
- 1 bunch Beans cut into 1 inch pieces 150 grams
- 1 Red Pepper chopped 150 grams
- 1 Green Pepper chopped 150 grams
- 1 medium Carrot 150 grams
- 1 teaspoon Kosher Salt
- 1 teaspoon Jeera Powder
- 2 teaspoon Dhania Powder
- ½ teaspoon Kashmiri Lal Mirch Optional
- ½ teaspoon Kitchen King Masala I recommend MDH brand
Instructions
Simple Moong Dal
Wash and soak the moong dal for 20 minutes (this speeds up cooking)
In a large pot, add the soaked dal, tomatoes, turmeric, salt along with 4-5 cups of water, and bring to a boil. Then reduce the heat and let it simmer for 20 - 25 minutes till the dal is completely cooked. I usually add about another cup of water since I like my dal to be runny.
Heat a small skillet to medium heat, add ghee and let it heat up. Add jeera, ajwain, hing and let it sizzle for 30 seconds, then add all the remaining tadka ingredients except for fresh cilantro and lime juice and sauté till garlic is fragrant and lightly golden.
Take the tadka off the heat and add it to the pot of dal. Garnish with cilantro and lime juice. Taste and adjust seasoning.
If you are storing the dal for later use, I recommend reheating the dal with some water over the stovetop. Add some more cilantro and the dal is as good as new.
Mixed Veg Sabzi
For the Sabzi, microwave the potatoes and cauliflower for 3 minutes each and carrots and beans for a minute each. This reduces the cooking time.
Heat a large skillet/kadai to medium heat. Add oil. When the oil is hot add jeera, turmeric, hing let it sizzle for 30 seconds. Then added in chopped chili and ginger. Sauté till everything is fragrant.
Add in the potatoes and salt and mix it with all the spices. Sprinkle a little water, cover, and cook for about 3-4 minutes on low heat. If you did not microwave the potatoes cook for about 8 or 9 minutes.
Then add cauliflower and cover and cook for another 3 - 4 minutes. No need to add additional water since covering the skillet creates enough steam.
Now add carrots, cover, and cook for about 2 minutes. Add the remaining veggies beans and peppers cover and cook for 1-2 minutes.
Add the dhania, jeera, and chili powder. Mix till everything is incorporated evenly. Let it cook for an additional 3-4 minutes (you don't have to cover it). Finally taste for salt and adjust seasoning, add the Kitchen King masala. Turn off the heat and cover and keep till you are ready to serve. The steam will help amplify the flavour of all the spices and ensure the veggies are well coated. Kitchen King doesn't need a lot of cooking I recommend adding it in the end.
Garnish with cilantro and serve with Simple Moong Dal and Rotis
« Spinach Dal (Palak Dal)
Chaat Masala Potatoes with Yogurt and Tamarind »
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Comments
Revathy SubramanianWell documented.. and interesting to read.. good photography too., That thali sure looks yummy and healthy.
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