Hello everybody, welcome to our recipe page. Today I will show you a way to prepare a distinctive dish, Desi Lunch Thali. It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This is gonna smell and look delicious.
Desi Lunch Thali Recipe. Hii everyone Welcome to my channel Pooja all in one youtuber Simple lunch 🍽 thali Indian desi style Asaani se aur jaldi ban ne wali recipe beginners ke liye. Lunch in Rural Rajasthan- A Thali to be cherished.
You can have Desi Lunch Thali using 40 ingredients and 9 steps. Here is how you achieve that.
Ingredients of Desi Lunch Thali
Take 1/2 cup of boiled black masoor dal.
Make ready 2 of Finely Chopped Onions.
It’s 2 tbsp of garlic, ginger, green chillies paste.
Prepare 4 of freshly pureed tomatoes.
It’s 1 tbsp of ghee.
Take 1/4 tsp of jeera.
Take 1 tsp of red chilli powder.
It’s For of mirch ka salan.
Prepare 1 of big green chilli, chopped.
Take 1 tsp of oil.
It’s 1 tsp of rai.
It’s 1 tsp of jeera.
Make ready 1 tsp of urad dal.
Take 1/4 tsp of methi dana.
It’s 1 tsp of red chilli powder.
Make ready Pinch of turmeric powder.
Take 1 tbsp of tamarind pulp.
Prepare 2 tbsp of til moongfali powder.
You need 1 tsp of grated coconut.
Make ready as required of Water.
Prepare to taste of Salt.
Make ready for of mixed Vegetables-.
Make ready 1 cup of mixed vegetables like bell peppers, corns and green peas.
Make ready 1 tsp of oil.
You need For of Salad-.
Prepare 2 tbsp of cooked moong sprouts.
Prepare 2 tbsp of finely chopped cucumber.
Prepare 2 tbsp of finely chopped tomatoes.
You need 2 tbsp of finely chopped onions.
It’s 1 tsp of lemon juice.
Prepare For of Mint chaach-.
Make ready 1/2 of curd.
Make ready 1/2 cup of water.
It’s 1 tbsp of mint green chilli paste.
It’s Pinch of jeera powder.
Make ready For of Parantha-.
Prepare 1/4 cup of salted atta dough.
Prepare 2 tbsp of ghee.
Make ready 2 tbsp of finely chopped coriander leaves.
Prepare 1 tbsp of malai.
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Desi Lunch Thali step by step
For Masoor dal, heat ghee and add jeera, let it splutter, then add onions, saute until light brown, then add ginger garlic green chilli paste, saute for a minute, then add red chilli powder and tomato puree, cook until the ghee comes out, take out half of the masala for vegetables, then add dal and mix well, simmer for 2 minutes..
For Mirch ka salan, heat oil and saute chopped chilli, then take it out in a bowl..
Then in the same oil add rai, jeera, urad dal and methidana, let them splutter, then add red chilli and haldi, mix well, then add til moongfali powder, grated coconut and water, let the boil comes then add salt and tamarind pulp, mix well and add sauteed green chilli, simmer for 2 minutes, it is ready..
For Vegetables, boil corn and peas and keep them aside, now heat oil and saute the chopped bell peppers for 2 minutes, then add corn and peas and mix well, now add the masala and salt, mix nicely and cook for 5 minutes, in the end add kasoorimethi and cook for 1 more minute, it us ready.
In a bowl combine together moong sprouts, cucumber, tomato, onion, lemon juice and salt, mix well, it is ready..
For mint chaach, blend curd, water, mint green chilli paste and salt, it is ready..
For Parantha, roll out the dough ball into a big roti, apply ghee all over, sprinkle some dry atta also, then roll it into a string, then roll out the string into a ball, now roll out this ball with light hands..
Put the rolled out parantha on the hot tawa and roast it from both the sides by applying some ghee, until becomes light brown from outside, taje it out and crush it a little between your palm, it is ready..
Now for assembling, take out dal, vegetables, mirch ka salan and salad in separate bowls, now arrange these bowls in a thali, serve paratha with them, also serve mint chaach and water, garnish with chopped coriander and malai, enjoy!.
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