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Kathiyawadi thali recipe | lunch thali recipe | thali recipe in 30 minutes | thali recipe

Author Nehas Cook Book
4 from 1 vote
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course, Thali
Cuisine Indian
Servings 4 servings

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.