Special नान थाली 😋👌🏻 मात्र 35₹/-

Ingredients

• 2 pieces Naan (store‑bought or homemade, warmed before serving)
• 1 cup Dal Makhani (pre‑cooked black lentils and kidney beans in a buttery tomato sauce)
• 1 cup Chole (Cooked Chickpeas) (spiced chickpeas, can be canned or home‑cooked)
• 1 medium Onion (thinly sliced for fresh garnish)
• 1 small Cucumber (thinly sliced for fresh garnish)
• 2 tablespoons Unsalted Butter (cut into small pats, placed on hot naan)
• to taste Salt
• to taste Chaat Masala (optional, sprinkled over onion‑cucumber salad)

Instructions

1. Slice Fresh Vegetables

   Place the onion and cucumber on a cutting board and slice them thinly into rings or half‑moons.

   Time: PT5M

2. Reheat Dal Makhani

   Transfer the dal makhani to a saucepan, add a splash of water if needed, and warm over medium heat, stirring occasionally until it simmers gently.

   Time: PT5M

   Temperature: Medium heat

3. Reheat Chole

   In a second saucepan, warm the cooked chickpeas over medium heat, adding a pinch of salt and a drizzle of oil if desired.

   Time: PT5M

   Temperature: Medium heat

4. Warm the Naan

   Heat a skillet over high heat, place each naan piece on the dry surface for 30‑45 seconds per side until puffed and lightly charred, or warm in a pre‑heated oven at 350°F for 3‑4 minutes.

   Time: PT5M

   Temperature: 350°F

5. Assemble the Thali

   On a large serving plate, place the warm naan, spoon the dal makhani and chole beside it, arrange the sliced onion and cucumber, and dot the naan with butter. Sprinkle chaat masala over the salad if using.

   Time: PT5M

Nutrition Facts

Calories

650

Protein

20 g

Carbohydrates

90 g

Fat

20 g

Fiber

12 g