120 Rupay me special thali

Ingredients

• 1 cup Basmati Rice (rinsed and soaked 15 minutes)
• 1 cup Kidney Beans (Rajma) (soaked overnight, drained)
• 2 medium Onion (finely chopped; one for curry, one for pickles)
• 2 medium Tomato (pureed)
• 2 tablespoons Ginger-Garlic Paste (freshly made or store‑bought)
• 1 teaspoon Cumin Seeds
• 1.5 teaspoons Garam Masala
• 1 teaspoon Red Chili Powder
• 0.5 teaspoon Turmeric Powder
• to taste Salt
• 2 tablespoons Vegetable Oil (for sautéing)
• 0.5 cup Whole Black Lentils (Urad Dal) (rinsed)
• 0.25 cup Red Kidney Beans (for Dal Makhani) (soaked 4 hrs)
• 2 tablespoons Butter (unsalted)
• 0.25 cup Heavy Cream (for finishing dal makhani)
• 0.5 cup Tomato Puree
• 0.5 teaspoon Kasuri Methi (Dried Fenugreek Leaves) (crushed)
• 1 cup Yogurt (plain, full‑fat)
• 2 tablespoons Gram Flour (Besan) (for kadhi base)
• 0.5 cup Gram Flour (for Pakoras) (plus a pinch of salt and chili)
• 2 Green Chili (one for pakoras, one for chutney)
• 2 cups Milk (full‑fat for kheer)
• 0.25 cup Sugar
• 0.25 cup Rice (for Kheer) (same basmati, washed)
• 1 pinch Cardamom Powder
• 2 tablespoons Mixed Dry Fruits (almonds, cashews, raisins, chopped)
• a few Saffron Threads (optional, for color and aroma)
• 3 tablespoons White Vinegar (for pickles)
• 1 tablespoon Lemon Juice
• 1 inch Fresh Ginger (for Chutney) (peeled and grated)
• 2 tablespoons Whipped Cream (Amul style) (for garnish)

Instructions

1. Soak Beans and Lentils

   Rinse 1 cup kidney beans and 0.5 cup black lentils; soak the kidney beans overnight and the lentils for at least 4 hours.

   Time: PT15M

2. Cook Rajma

   Drain soaked kidney beans, add to pressure cooker with 3 cups water, 1 tsp cumin seeds, ½ tsp turmeric, and a pinch of salt. Cook on high pressure for 15 minutes, then natural release.

   Time: PT30M

3. Prepare Rajma Masala

   In a large pot heat 2 tbsp oil, add 1 tsp cumin seeds until fragrant, then sauté half the chopped onion until golden. Add ginger‑garlic paste, 1 tsp red chili powder, ½ tsp garam masala, and sauté 1 minute. Stir in pureed tomatoes and cook until oil separates (about 5 minutes). Add cooked rajma, ½ cup water, adjust salt, and simmer 10 minutes.

   Time: PT15M

   Temperature: Medium heat

4. Cook Dal Makhani

   In the pressure cooker, combine soaked black lentils, soaked kidney beans (for dal), 3 cups water, ½ tsp turmeric, and a pinch of salt. Cook on high pressure for 12 minutes, then natural release. In a pan melt 2 tbsp butter, add ½ tsp cumin seeds, then add the cooked lentils, ½ cup tomato puree, 1 tsp ginger‑garlic paste, ½ tsp red chili powder, ½ tsp garam masala, and simmer 15 minutes. Stir in ¼ cup cream and ½ tsp kasuri methi; simmer 5 more minutes.

   Time: PT30M

   Temperature: Medium‑low heat

5. Prepare Kadhi Base

   Whisk together 1 cup yogurt, 2 tbsp gram flour, ¼ tsp turmeric, and ½ tsp salt until smooth. Add 2 cups water gradually, whisking to avoid lumps.

   Time: PT5M

6. Fry Pakoras

   In a bowl combine ½ cup gram flour, sliced onion, chopped green chili, pinch of salt, and enough water to make a thick batter. Heat oil in a skillet over medium heat; drop spoonfuls of batter and fry until golden brown (3‑4 minutes each side). Drain on paper towels.

   Time: PT10M

   Temperature: Medium heat

7. Cook Kadhi with Pakoras

   Bring the kadhi batter to a gentle boil, then reduce to simmer. Add fried pakoras, simmer 10 minutes, stirring occasionally.

   Time: PT10M

   Temperature: Medium‑low heat

8. Prepare Kheer

   In a saucepan bring 2 cups milk to a boil, add ¼ cup washed rice, reduce heat to low and simmer, stirring frequently, until rice is soft and milk thickens (about 15 minutes). Add ¼ cup sugar, a pinch of cardamom, saffron strands, and mixed dry fruits; cook 2 minutes more.

   Time: PT20M

   Temperature: Low heat

9. Make Pickles and Chutney

   Thinly slice 1 onion; toss with 2 tbsp white vinegar, pinch of salt, and pinch of sugar – set aside. For ginger chutney, blend 1 inch ginger, 1 green chili, 1 tbsp lemon juice, and pinch of salt into a smooth paste.

   Time: PT5M

10. Cook Basmati Rice

    In a pot, combine soaked rice with 1.5 cups water, a pinch of salt, and 1 tsp oil. Bring to boil, then cover and simmer on low for 12 minutes. Turn off heat and let rest 5 minutes.

    Time: PT20M

    Temperature: Low heat

11. Assemble the Thali

    On each serving plate, place a portion of rice, ladle rajma, dal makhani, and kadhi with pakoras. Add a small bowl of kheer, garnish with whipped cream, and serve onion pickle, ginger chutney, and pickled chili on the side.

    Time: PT5M

Nutrition Facts

Calories

820

Protein

22 g

Carbohydrates

110 g

Fat

28 g

Fiber

12 g

Ingredient Substitutions

• Instead of Basmati Rice: Long grain rice
• Instead of Kidney Beans (Rajma): Black beans
• Instead of Onion: Shallots
• Instead of Tomato: Canned tomatoes
• Instead of Ginger-Garlic Paste: Minced ginger and garlic
• Instead of Cumin Seeds: Cumin powder
• Instead of Garam Masala: Curry powder
• Instead of Red Chili Powder: Paprika
• Instead of Vegetable Oil: Canola oil, Ghee
• Instead of Whole Black Lentils (Urad Dal): Split black lentils
• Instead of Red Kidney Beans (for Dal Makhani): Kidney beans
• Instead of Butter: Ghee
• Instead of Heavy Cream: Half‑and‑half
• Instead of Tomato Puree: Crushed tomatoes
• Instead of Yogurt: Greek yogurt
• Instead of Gram Flour (Besan): All‑purpose flour
• Instead of Green Chili: Jalapeño
• Instead of Milk: Almond milk (non‑dairy)
• Instead of Sugar: Jaggery
• Instead of Rice (for Kheer): Short grain rice
• Instead of Mixed Dry Fruits: Any nuts
• Instead of White Vinegar: Apple cider vinegar
• Instead of Lemon Juice: Lime juice
• Instead of Whipped Cream (Amul style): Heavy cream

Equipment Needed

• Pressure Cooker
• Large Pot
• Saucepan
• Frying Pan / Skillet
• Mixing Bowls
• Knife
• Cutting Board
• Whisk (optional)
• Spatula (optional)
• Ladle (optional)
• Measuring Cups and Spoons
• Serving Plates

Critical Steps — Do Not Skip

• Soaking and pressure cooking rajma until fully tender.
• Tempering dal makhani with butter and cream for richness.
• Frying pakoras to a crisp golden brown without oil splatter.
• Stirring kheer continuously to avoid scorching the milk.
• Balancing spices in the rajma masala and kadhi.

Chef Tips from the Video

• Soak beans and lentils with a pinch of salt to speed up softening.
• Finish dal makhani with a drizzle of ghee for extra aroma.
• Garnish kheer with a few saffron strands for a royal touch.

Troubleshooting

Storage

Refrigerator: Store curries (rajma, dal makhani, kadhi) and kheer in airtight containers for up to 3 days.

Freezer: Freeze cooked rajma and dal makhani for up to 1 month; thaw before reheating.

Room temperature: Pakoras are best eaten fresh; can be kept at room temperature for up to 2 hours.

Make-Ahead Tips

• Cook rajma and dal makhani a day ahead; reheat gently on the stove.
• Kadhi flavor improves after resting for a few hours; store in fridge and reheat.
• Kheer can be made in advance and chilled; warm before serving.

Frequently Asked Questions