50/-xxl वाली thali

Ingredients

• 1 medium Cucumber (sliced thinly)
• 1 cup Cilantro (packed, stems removed)
• 1/2 cup Mint Leaves (packed)
• 2 Green Chilies (adjust to heat preference)
• 2 tablespoons Lemon Juice (freshly squeezed)
• 1/2 teaspoon Salt (for chutney)
• 2 tablespoons Mango Pickle (store‑bought, preferably mustard oil based)
• 1 cup Basmati Rice (rinsed)
• 1/2 cup Cooked Soybeans (canned or pre‑cooked)
• 1 teaspoon Cumin Seeds (for rice tempering)
• 1 tablespoon Ghee (clarified butter)
• 2 cups Water (for rice)
• 1 cup Yogurt (plain, full‑fat)
• 2 tablespoons Gram Flour (Besan) (for kadhi thickening)
• 1/4 teaspoon Turmeric Powder
• 1/2 teaspoon Red Chili Powder
• 1 teaspoon Ginger‑Garlic Paste
• 1/2 teaspoon Mustard Seeds
• 1/4 teaspoon Fenugreek Seeds
• 8 Curry Leaves (fresh)
• 2 tablespoons Oil (vegetable oil for kadhi tempering)
• 1 cup Kidney Beans (Rajma) (canned, drained and rinsed)
• 1 medium Onion (finely chopped)
• 1 medium Tomato (chopped)
• 1/2 teaspoon Cumin Seeds (for rajma)
• 1/2 teaspoon Garam Masala
• 1 teaspoon Coriander Powder
• 1 tablespoon Oil (for rajma) (vegetable oil)
• 1 cup Whole Wheat Flour (for roti dough)
• 1/4 cup Water (for roti) (lukewarm)
• 1 teaspoon Oil (for roti) (optional, for softer roti)
• 2 medium Potatoes (peeled and diced 1‑cm cubes)
• 1/2 cup Soybeans (cooked) (same as used in rice, extra for sabzi)
• 1 tablespoon Mustard Oil (for sabzi, gives authentic flavor)
• 1 Green Chili (slit)
• 2 tablespoons Cilantro (garnish) (chopped)

Instructions

1. Prepare Cucumber & Chutney

   Wash the cucumber, slice thinly and arrange on a serving plate. In a blender combine cilantro, mint, green chilies, lemon juice, and salt; blend to a smooth chutney. Spoon the chutney over the cucumber slices and set aside.

   Time: PT10M

2. Add Pickle

   Place 2 Tbsp of mango pickle beside the cucumber‑chutney mixture on the plate.

   Time: PT2M

3. Cook Cumin Soybean Rice

   Rinse 1 cup basmati rice until water runs clear. Heat 1 Tbsp ghee in a large pot over medium heat, add 1 tsp cumin seeds and let them sizzle. Add the rice and sauté 2 minutes. Add 2 cups water, 1/2 cup cooked soybeans, and 1 tsp salt. Bring to boil, then reduce heat, cover and simmer 15 minutes until rice is fluffy. Fluff with a fork.

   Time: PT20M

   Temperature: Medium heat

4. Prepare Kadhi Base

   In a mixing bowl whisk together 1 cup yogurt, 2 Tbsp gram flour, 1/4 tsp turmeric, 1/2 tsp red chili powder, and 2 cups water until smooth. Set aside.

   Time: PT5M

5. Temper Kadhi

   Heat 2 Tbsp oil in a saucepan over medium heat. Add 1/2 tsp mustard seeds, 1/4 tsp fenugreek seeds, and 8 curry leaves; let them crackle. Add 1 tsp ginger‑garlic paste and sauté 30 seconds. Pour the yogurt‑gram‑flour mixture, stir continuously to avoid lumps, and bring to a gentle boil. Reduce heat and simmer 15 minutes, stirring occasionally. Season with salt to taste.

   Time: PT20M

   Temperature: Medium heat

6. Cook Rajma Curry

   Heat 1 Tbsp oil in a pan over medium heat. Add 1/2 tsp cumin seeds; when they sputter, add the chopped onion and sauté until golden brown (5 minutes). Add 1 tsp ginger‑garlic paste, 1 tsp coriander powder, 1/2 tsp red chili powder, and 1/2 tsp garam masala; stir 1 minute. Add the chopped tomato and cook until soft (3 minutes). Add the drained kidney beans, 1 cup water, and salt; simmer 10 minutes until flavors meld. Garnish with fresh cilantro if desired.

   Time: PT15M

   Temperature: Medium heat

7. Prepare Aloo‑Soybean Sabzi

   Heat 1 Tbsp mustard oil in a skillet over medium heat. Add 1/2 tsp cumin seeds; when they pop, add diced potatoes and sauté 5 minutes. Add 1/2 cup cooked soybeans, 1/2 chopped onion, 1/2 chopped tomato, slit green chili, 1/4 tsp turmeric, 1 tsp coriander powder, and salt; mix well. Cover and cook 10 minutes, stirring occasionally, until potatoes are tender. Finish with a sprinkle of chopped cilantro.

   Time: PT15M

   Temperature: Medium heat

8. Make Roti

   In a mixing bowl combine 1 cup whole‑wheat flour, pinch of salt, 1 tsp oil, and enough lukewarm water (about 1/4 cup) to form a soft, non‑sticky dough. Knead for 2 minutes, rest 5 minutes. Divide into 4 balls, roll each into a 6‑inch circle using a rolling pin. Heat a tawa over high heat; cook each roti 30 seconds on one side, flip, cook 30 seconds, press gently with a cloth for puffing, then flip again for 10 seconds. Keep warm in a clean kitchen towel.

   Time: PT15M

   Temperature: High heat

9. Assemble the Thali

   On a large plate arrange the cucumber‑chutney, mango pickle, cumin soybean rice, kadhi, rajma, aloo‑soybean sabzi, and the fresh rotis. Serve hot and enjoy the balanced flavors.

   Time: PT5M

Nutrition Facts

Calories

620

Protein

20 g

Carbohydrates

85 g

Fat

22 g

Fiber

10 g

Ingredient Substitutions

• Instead of Cucumber: Zucchini
• Instead of Cilantro: Coriander leaves
• Instead of Mint Leaves: Basil
• Instead of Green Chilies: Jalapeño
• Instead of Lemon Juice: Lime juice
• Instead of Salt: Sea salt
• Instead of Mango Pickle: Lime pickle
• Instead of Basmati Rice: Long grain rice
• Instead of Cooked Soybeans: Edamame
• Instead of Cumin Seeds: Jeera powder
• Instead of Ghee: Unsalted butter
• Instead of Yogurt: Greek yogurt
• Instead of Gram Flour (Besan): All‑purpose flour
• Instead of Turmeric Powder: Ground turmeric
• Instead of Red Chili Powder: Paprika
• Instead of Ginger‑Garlic Paste: Fresh ginger & garlic minced
• Instead of Mustard Seeds: Yellow mustard seeds
• Instead of Fenugreek Seeds: Kasuri methi (dry leaves)
• Instead of Curry Leaves: Bay leaf (different flavor)
• Instead of Oil: Canola oil
• Instead of Kidney Beans (Rajma): Black beans
• Instead of Onion: Shallot
• Instead of Tomato: Canned diced tomato
• Instead of Cumin Seeds (for rajma): Jeera powder
• Instead of Garam Masala: All‑spice blend
• Instead of Coriander Powder: Ground coriander
• Instead of Oil (for rajma): Canola oil
• Instead of Whole Wheat Flour: All‑purpose flour
• Instead of Oil (for roti): Ghee
• Instead of Potatoes: Sweet potatoes
• Instead of Soybeans (cooked): Edamame
• Instead of Mustard Oil: Vegetable oil
• Instead of Green Chili: Red chili
• Instead of Cilantro (garnish): Parsley

Equipment Needed

• Large Pot
• Pressure Cooker (optional)
• Frying Pan
• Saucepan
• Blender or Food Processor
• Mixing Bowl
• Rolling Pin
• Tawa (Flat Griddle)
• Spatula
• Ladle
• Knife
• Cutting Board
• Colander (optional)
• Measuring Cups and Spoons
• Plate for serving

Critical Steps — Do Not Skip

• Tempering spices for kadhi without burning
• Maintaining a gentle boil for kadhi to avoid curdling
• Ensuring rice is fully cooked but not mushy
• Cooking potatoes until tender without sticking
• Rolling and cooking roti to achieve puffed, soft texture

Chef Tips from the Video

• Use mustard oil for the sabzi and pickle to get authentic Punjabi pungency
• Add a pinch of asafoetida (hing) to the kadhi tempering for extra depth
• Garnish kadhi with a drizzle of ghee just before serving for richness

Troubleshooting

Storage

Refrigerator: Store cooked rice, kadhi, rajma, and sabzi in airtight containers for up to 3 days.

Freezer: Freeze portions of rajma and sabzi for up to 1 month; reheat thoroughly before serving.

Room temperature: Cucumber slices with chutney can stay at room temperature for up to 2 hours; discard if left longer.

Make-Ahead Tips

• Cook and refrigerate rajma and soybeans a day ahead; they reheat quickly
• Kadhi flavor improves after resting for a few hours; store in fridge and reheat gently
• Roti dough can be prepared up to 12 hours in advance and kept covered in the fridge

Frequently Asked Questions