Hey everyone, it is Jim, welcome to our recipe page. Today, we’re going to make a distinctive dish, desi lunch thali. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Desi Lunch Thali is one of the most favored of recent trending foods in the world. It’s simple, it’s quick, it tastes yummy. It is appreciated by millions daily. Desi Lunch Thali is something which I’ve loved my whole life. They are fine and they look fantastic.
To begin with this particular recipe, we have to prepare a few components. You can have desi lunch thali using 40 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Desi Lunch Thali:
- Make ready boiled black masoor dal
- Take Finely Chopped Onions
- Get garlic, ginger, green chillies paste
- Get freshly pureed tomatoes
- Take ghee
- Prepare jeera
- Take red chilli powder
- Prepare mirch ka salan
- Get big green chilli, chopped
- Take oil
- Make ready rai
- Get jeera
- Get urad dal
- Make ready methi dana
- Get red chilli powder
- Get turmeric powder
- Get tamarind pulp
- Take til moongfali powder
- Get grated coconut
- Make ready Water
- Make ready Salt
- Get mixed Vegetables-
- Take mixed vegetables like bell peppers, corns and green peas
- Get oil
- Take Salad-
- Prepare cooked moong sprouts
- Make ready finely chopped cucumber
- Get finely chopped tomatoes
- Make ready finely chopped onions
- Get lemon juice
- Prepare Mint chaach-
- Prepare curd
- Make ready water
- Take mint green chilli paste
- Prepare jeera powder
- Prepare Parantha-
- Prepare salted atta dough
- Take ghee
- Get finely chopped coriander leaves
- Prepare malai
Steps to make Desi Lunch Thali:
- 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!
So that’s going to wrap this up with this special food desi lunch thali recipe. Thanks so much for reading. I’m sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
