प्यार wali special Thali 50/-रुपए me

Ingredients

• 2 cups Whole Wheat Flour (for rotis, sifted)
• ¾ cup Water (lukewarm, for dough)
• ½ tsp Salt (for dough and seasoning)
• 1 tbsp Oil (vegetable oil for dough)
• 1 medium Potato (peeled and diced)
• 1 large Carrot (peeled and diced)
• 1 cup Cauliflower (small florets)
• ½ cup Green Peas (frozen) (thawed)
• 1 medium Onion (finely chopped)
• 1 large Tomato (finely chopped)
• 1 piece Green Chili (slit lengthwise (optional heat))
• 1 tbsp Ginger‑Garlic Paste (store‑bought or homemade)
• ¼ tsp Turmeric Powder
• ½ tsp Cumin Seeds
• 1 tsp Coriander Powder
• ½ tsp Garam Masala
• 2 tbsp Oil (vegetable oil for sabzi)
• 1 cup Plain Yogurt (full‑fat, for raita and kadhi)
• ½ cup Cucumber (grated)
• ¼ tsp Cumin Powder
• ½ cup Black Urad Dal (whole) (rinsed, soaked 4‑6 hrs)
• 2 tbsp Butter (unsalted)
• 2 tbsp Heavy Cream
• ½ cup Tomato Puree
• ½ tsp Red Chili Powder (adjust to taste)
• 1 cup Chickpeas (Kabuli) (soaked overnight, rinsed)
• 1 cup Kidney Beans (Rajma) (soaked overnight, rinsed)
• 2 tbsp Chole Masala (store‑bought blend)
• 2 tbsp Rajma Masala (store‑bought blend)
• 2 tbsp Gram Flour (Besan) (for kadhi)
• ½ tsp Mustard Seeds
• 8 pieces Curry Leaves
• 1 piece Red Chili (dry) (broken)

Instructions

1. Prepare Roti Dough

   In a mixing bowl combine whole wheat flour, salt and 1 tbsp oil. Gradually add lukewarm water while mixing until a soft, non‑sticky dough forms. Knead for 2 minutes, cover with a damp cloth and let rest for 15 minutes.

   Time: PT15M

2. Chop Vegetables for Sabzi & Raita

   Dice potato, carrot, cauliflower florets and onion. Grate cucumber for raita. Set aside in separate bowls.

   Time: PT10M

3. Make Cucumber Raita

   In a bowl combine yogurt, grated cucumber, ¼ tsp cumin powder, a pinch of salt and chopped cilantro. Mix well and refrigerate.

   Time: PT5M

4. Cook Dal Makhani

   Rinse soaked urad dal. Add to pressure cooker with 2 cups water, a pinch of salt and cook on high pressure for 20 minutes (≈1 whistle). Release pressure, mash lightly. In a skillet melt butter, add ginger‑garlic paste, tomato puree, turmeric, chili powder, coriander powder and simmer 5 minutes. Stir in cooked dal, add cream, garam masala and simmer 20 minutes on low heat, stirring occasionally.

   Time: PT45M

5. Cook Chickpeas (Chole)

   Drain soaked chickpeas. Pressure cook with 2 cups water and a pinch of salt for 20 minutes. In a saucepan heat oil, add ginger‑garlic paste, chopped onion, tomato, chole masala and sauté 5 minutes. Add cooked chickpeas, ½ cup water, simmer 20 minutes until sauce thickens.

   Time: PT45M

6. Cook Kidney Beans (Rajma)

   Drain soaked kidney beans. Pressure cook with 2 cups water and a pinch of salt for 20 minutes. In another pan heat oil, add cumin seeds, onion, ginger‑garlic paste, tomato, rajma masala and sauté 5 minutes. Add the cooked beans, ½ cup water, simmer 20 minutes until creamy.

   Time: PT45M

7. Prepare Kadhi

   Whisk yogurt, gram flour and 2 cups water until smooth. Transfer to a saucepan, bring to a gentle boil, then simmer 15 minutes, stirring constantly to avoid curdling. In a small pan heat 1 tbsp oil, add mustard seeds, broken red chili, curry leaves; once they splutter, pour the tempering into the kadhi, simmer another 5 minutes.

   Time: PT30M

8. Cook Mixed Vegetable Sabzi

   Heat 2 tbsp oil in a skillet, add cumin seeds, then ginger‑garlic paste, onion and green chili; sauté 2 minutes. Add diced potatoes, carrots, cauliflower and peas, sprinkle turmeric, coriander powder, salt and ¼ cup water. Cover and cook 12 minutes on medium heat, stirring occasionally, until vegetables are tender.

   Time: PT20M

9. Roll and Cook Rotis

   Divide rested dough into 4 equal balls. On a lightly floured surface roll each ball into a 6‑inch circle. Heat tawa over medium‑high heat, place roti, cook 30 seconds, flip, drizzle a few drops of oil, cook another 30 seconds until golden spots appear. Keep warm in a cloth.

   Time: PT15M

Nutrition Facts

Calories

850

Protein

30 g

Carbohydrates

110 g

Fat

25 g

Fiber

15 g

Ingredient Substitutions

• Instead of Whole Wheat Flour: All‑purpose flour (will be less nutritious)
• Instead of Oil: Ghee (adds flavor)
• Instead of Potato: Sweet potato
• Instead of Cauliflower: Broccoli
• Instead of Green Peas (frozen): Fresh peas
• Instead of Tomato: Canned diced tomato
• Instead of Green Chili: Red chili flakes
• Instead of Ginger‑Garlic Paste: Fresh ginger and garlic minced
• Instead of Oil: Ghee
• Instead of Plain Yogurt: Greek yogurt (thicker)
• Instead of Black Urad Dal (whole): Red lentils (different texture)
• Instead of Butter: Ghee
• Instead of Heavy Cream: Full‑fat milk (less rich)
• Instead of Tomato Puree: Fresh blended tomatoes
• Instead of Red Chili Powder: Paprika
• Instead of Chickpeas (Kabuli): Canned chickpeas (15 min less)
• Instead of Kidney Beans (Rajma): Canned kidney beans
• Instead of Chole Masala: Garam masala + extra chili
• Instead of Rajma Masala: Garam masala + extra cumin
• Instead of Mustard Seeds: Cumin seeds
• Instead of Red Chili (dry): Red chili flakes

Equipment Needed

• Pressure Cooker
• Large Saucepan
• Non‑stick Skillet
• Tawa (Flat Griddle)
• Mixing Bowl
• Rolling Pin
• Spatula / Ladle
• Grater (optional)
• Measuring Cups & Spoons

Critical Steps — Do Not Skip

• Pressure cooking the legumes to ensure they are fully softened.
• Mashing a portion of dal/beans for a creamy texture.
• Tempering the kadhi without burning mustard seeds.
• Rolling the roti dough to even thickness.

Chef Tips from the Video

• Finish dal makhani with a drizzle of ghee for authentic richness.
• Garnish chole and rajma with fresh cilantro and a squeeze of lemon.
• Serve the thali on a metal plate; the slight chill adds contrast to the hot dishes.

Troubleshooting

Storage

Refrigerator: Store each component in airtight containers for up to 3 days.

Freezer: Dal, chole, and rajma freeze well for up to 1 month; thaw before reheating.

Room temperature: Do not keep cooked dishes at room temperature for more than 2 hours.

Make-Ahead Tips

• Soak and pressure‑cook all beans a day ahead; store cooked beans in the fridge.
• Raita can be prepared up to 24 hours in advance; stir before serving.
• Kadhi thickens when cooled; reheat with a splash of water to restore consistency.

Frequently Asked Questions