Recipe: Appetizing Desi Lunch Thali

Desi Lunch Thali.

You can have Desi Lunch Thali using 40 ingredients and 9 steps. Here is how you cook that.

Ingredients of Desi Lunch Thali

1. Prepare 1/2 cup of boiled black masoor dal.
2. Prepare 2 of Finely Chopped Onions.
3. You need 2 tbsp of garlic, ginger, green chillies paste.
4. You need 4 of freshly pureed tomatoes.
5. It's 1 tbsp of ghee.
6. Prepare 1/4 tsp of jeera.
7. Prepare 1 tsp of red chilli powder.
8. You need For of mirch ka salan.
9. Prepare 1 of big green chilli, chopped.
10. You need 1 tsp of oil.
11. You need 1 tsp of rai.
12. You need 1 tsp of jeera.
13. Prepare 1 tsp of urad dal.
14. You need 1/4 tsp of methi dana.
15. Prepare 1 tsp of red chilli powder.
16. Prepare Pinch of turmeric powder.
17. Prepare 1 tbsp of tamarind pulp.
18. Prepare 2 tbsp of til moongfali powder.
19. Prepare 1 tsp of grated coconut.
20. It's as required of Water.
21. You need to taste of Salt.
22. It's for of mixed Vegetables-.
23. It's 1 cup of mixed vegetables like bell peppers, corns and green peas.
24. You need 1 tsp of oil.
25. It's For of Salad-.
26. It's 2 tbsp of cooked moong sprouts.
27. Prepare 2 tbsp of finely chopped cucumber.
28. You need 2 tbsp of finely chopped tomatoes.
29. Prepare 2 tbsp of finely chopped onions.
30. You need 1 tsp of lemon juice.
31. You need For of Mint chaach-.
32. You need 1/2 of curd.
33. You need 1/2 cup of water.
34. It's 1 tbsp of mint green chilli paste.
35. Prepare Pinch of jeera powder.
36. You need For of Parantha-.
37. You need 1/4 cup of salted atta dough.
38. You need 2 tbsp of ghee.
39. Prepare 2 tbsp of finely chopped coriander leaves.
40. You need 1 tbsp of malai.

Desi Lunch Thali step by step

1. 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..
2. For Mirch ka salan, heat oil and saute chopped chilli, then take it out in a bowl..
3. 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..
4. 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.
5. In a bowl combine together moong sprouts, cucumber, tomato, onion, lemon juice and salt, mix well, it is ready..
6. For mint chaach, blend curd, water, mint green chilli paste and salt, it is ready..
7. 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..
8. 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..
9. 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!.