Kathiyawadi thali is a quick and easy vegetarian recipe that can be prepared in under 30 minutes using basic ingredients found in your kitchen. It typically includes a mix of spicy, sweet, sour, and salty flavors. It is usually served during lunchtime, but it can also be served for dinner with or without any variations. Give it a try!
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Recipe video
Kathiyawadi thali recipe | lunch thali recipe | thali recipe in 30 minutes | thali recipe
Ingredients
For pressure cooker
- ½ cup moong dal
- Pinch of turmeric
- Pinch of salt
- 1 + ¾ cup water for moong dal
- 1 cup rice
- Pinch of salt
- 1 tsp ghee
- 2 cup water
For saragva nu shak
- 250 grm or 5 drumsticks
- 5 tbsp oil
- ½ tsp mustard seeds
- ½ tsp jeera
- ¼ tsp ajwain
- Pinch of hing
- Some curry leaves
- 1 tbsp ginger garlic paste
- ½ tsp turmeric powder
- 2 tsp Kashmiri red chill powder
- 2 tsp coriander powder
- 1 tsp sugar
- 3 tbsp besan
- ½ cup + ¾ cup water
- 1 tsp lemon juice
- Some coriander leaves
For khatti-meethi moong dal
- 1/2 cup cooked moong dal
- 6 garlic cloves
- 1 tbsp Kashmiri red chilli powder
- ½ tsp turmeric powder
- 1 tsp coriander powder
- ½ tsp garam masala
- 1 tbsp jaggery
- 3 tbsp + some water adjusts dal consistency
- ½ tsp mustard seeds
- ½ tsp cumin seeds
- Pinch of hing
- Some curry leaves
- ½ cup tomatoes
- Salt to taste
- ½ cup buttermilk
- Some coriander leaves
For instant mango pickle
- 250 grm raw mango slices
- Salt to taste
- 3 tbsp jaggery
- 2 tbsp oil
- 1 tbsp Kashmiri red chilli powder
- 2 tbsp coriander powder
- ¼ tsp turmeric powder
- Pinch of hing
Assembling thali
- Saragva nu shak
- Khatti-meethi moong dal
- Instant mango pickle
- Pressure cooker rice
- Pulka roti
- Salad
Instructions
For pressure cooker:
- In a bowl, add ½ cup green moong dal and wash it. Add turmeric powder, salt and 1¾ cup water. Mix well.
- In another bowl, add rice and wash it. Add salt, 2 cups water and 1 tsp ghee. Mix well.
- Place both the bowls in the pressure cooker. Cover the lid and pressure cook on medium flame for 2 whistles.
- When the pressure cooker releases temperature, take out the cooked dal and rice. Keep it aside.
Making Saragva Nu Shak:
- Cut saragva into medium-sized pieces and keep it aside.
- In a pan, add oil, mustard seeds, cumin seeds, ajwain, hing, and curry leaves. Sauté it.
- Add drumstick pieces and salt. Stir-fry the drumstick on medium-high flame for 2 minutes.
- Cover the lid and cook the drumstick on low flame till it slightly changes its color and becomes soft.
- Meanwhile, in a pan, add besan and sauté till it slightly changes its color. Add the roasted besan into a bowl, also add a pinch of salt, red chilli powder, coriander powder, and ½ cup water. Mix well and make a slurry. Keep it aside.
- Then add ginger-garlic paste and sauté it.
- Add turmeric powder, red chilli powder, coriander powder, sugar, and slightly hot water. Sauté the masala till it releases oil from its sides.
- Add ¾ cup water and bring it to boil.
- When the mixture starts boiling, add the besan mixture and mix well.
- Cover and cook for 5 minutes on low flame till oil releases from sides.
- Add some lemon juice and coriander leaves. Mix well.
- Serve Saragva Nu Shak with roti and dal.
Making Khatti-Meethi Moong Dal:
- The dal is properly cooked in the pressure cooker. Keep it aside.
- In a mortar and pestle, add garlic cloves, salt, and 1 tbsp red chilli powder. Crush it into a coarse paste.
- Add the garlic paste into a bowl, also add turmeric powder, coriander powder, garam masala, jaggery, and water. Mix well. Masala paste is ready. Keep it aside.
- In a pan, add oil, mustard seeds, cumin seeds, hing, and curry leaves. Sauté it.
- Add tomatoes and salt. Sauté till the tomato becomes soft.
- Then add the masala paste and sauté till oil releases from its side.
- Add cooked dal with ½ cup water. Mix well and boil for 2-3 minutes.
- Now add ½ cup buttermilk with a pinch of salt. Mix well.
- Cover and cook dal for 5-7 minutes.
- Garnish with coriander leaves and serve dal with rice and roti.
Making Instant Mango Pickle:
- Cut small size mango into two pieces and make medium-thick chips of it.
- Add salt and jaggery into mango slices. Mix well for 2 minutes.
- In a tadka pan, add oil, Kashmir red chilli, coriander powder, turmeric powder, and hing. Mix well.
- Add masala into mango slices and mix well.
- Instant mango pickle is ready.
Assembling thali
- In a plate, serve saragva nu shak with khatti-meethi moong dal, instant mango pickle, rice and pulka roti.
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