60/-वाली Aunty वाली थाली

Ingredients

• 1 cup Basmati Sela Rice (long‑grain basmati, rinsed)
• 1/2 cup Soybeans (dried) (soaked 30 min, drained)
• 2.5 cups Water (for cooking rice)
• 1 cup Plain Yogurt (full‑fat for kadhi)
• 2 tbsp Gram Flour (Besan) (for thickening kadhi)
• 1/2 tsp Turmeric Powder
• 1/2 tsp Red Chili Powder
• 1 tsp Mustard Seeds
• 1 tsp Cumin Seeds
• 5 sprigs Curry Leaves
• 2 pieces Dried Red Chilies
• 2 tbsp Vegetable Oil (for tadka)
• to taste Salt
• 1 cup Rajma (Kidney Beans) (cooked or canned, drained)
• 1 medium Onion (sliced for rajma garnish)
• 1 medium Tomato (chopped)
• 2 cloves Garlic (minced)
• 1 tsp Ginger (grated)
• 1/2 tsp Garam Masala
• 2 medium Potatoes (Aloo) (diced)
• 1 medium Eggplant (Baingan) (diced)
• 2 tbsp Vegetable Oil (for stir‑fry)
• 1/2 tsp Cumin Powder
• 1/2 tsp Coriander Powder
• 1/4 tsp Turmeric Powder
• 1 medium Onion (for salad) (thinly sliced)
• 1 tbsp White Vinegar
• pinch Red Chili Powder (for salad)
• 1 cup Fresh Cilantro (packed)
• 1/2 cup Fresh Mint (packed)
• 1 small Green Chili (chopped)
• 1 tbsp Lemon Juice
• 2 tbsp Water (for chutney)
• to taste Salt (for chutney)

Instructions

1. Soak Soybeans

   Rinse the dried soybeans, then place them in a bowl and cover with water. Soak for at least 30 minutes, then drain.

   Time: PT30M

2. Rinse Basmati Rice

   Place the basmati rice in a fine mesh sieve and rinse under running water until the water runs clear.

   Time: PT5M

3. Cook Soybean Basmati Rice

   In a large pot, combine the soaked soybeans, rinsed rice, and 2.5 cups water. Bring to a boil, then reduce to low heat, cover, and simmer for 20 minutes until rice is tender and water is absorbed.

   Time: PT20M

   Temperature: Medium heat

4. Prepare Kadhi Base

   In a mixing bowl, whisk together yogurt, gram flour, turmeric, red chili powder, and a pinch of salt until smooth. Add 2 cups water and whisk again.

   Time: PT10M

5. Cook Kadhi

   Heat 1 tbsp oil in a saucepan over medium heat. Add mustard seeds, cumin seeds, curry leaves, and dried red chilies; let them sizzle. Pour the yogurt‑gram flour mixture, stir continuously, and bring to a gentle boil. Reduce heat and simmer for 20 minutes, stirring occasionally.

   Time: PT20M

   Temperature: Medium heat

6. Prepare Rajma Masala

   In a bowl combine chopped onion, tomato, minced garlic, grated ginger, garam masala, and a pinch of salt. Mix well.

   Time: PT10M

7. Cook Rajma

   Heat 1 tbsp oil in a skillet over medium heat. Add the prepared masala and sauté for 3 minutes. Add the cooked rajma, 1/2 cup water, and simmer for 15 minutes until flavors meld and sauce thickens.

   Time: PT15M

   Temperature: Medium heat

8. Prepare Aloo‑Baingan Mix

   Dice potatoes and eggplant into uniform cubes. In a bowl toss them with a pinch of salt, turmeric, cumin powder, coriander powder, and a drizzle of oil.

   Time: PT10M

9. Cook Aloo‑Baingan

   Heat 2 tbsp oil in a skillet over medium heat. Add the spiced potatoes first, cook for 5 minutes, then add eggplant. Cover and stir‑fry for another 15 minutes until vegetables are tender and lightly browned.

   Time: PT20M

   Temperature: Medium heat

10. Make Punjabi Onion Salad

    Thinly slice one onion. In a small bowl combine sliced onion, vinegar, pinch of red chili powder, and a pinch of salt. Toss and let sit for 5 minutes.

    Time: PT5M

11. Blend Cilantro‑Mint Chutney

    In a blender, combine cilantro, mint, green chili, lemon juice, salt, and water. Blend until smooth. Taste and adjust seasoning if needed.

    Time: PT5M

12. Assemble the Thali

    Place a serving of soybean basmati rice in the center of each plate. Arrange ladles of kadhi, rajma, aloo‑baingan around the rice. Add a small bowl of Punjabi onion salad and a side of chutney. Serve hot.

    Time: PT5M

Nutrition Facts

Calories

620

Protein

20 g

Carbohydrates

95 g

Fat

15 g

Fiber

12 g

Ingredient Substitutions

• Instead of Basmati Sela Rice: Any basmati rice
• Instead of Soybeans (dried): Canned soybeans
• Instead of Plain Yogurt: Greek yogurt (unsweetened)
• Instead of Gram Flour (Besan): Chickpea flour
• Instead of Vegetable Oil: Any neutral oil
• Instead of Rajma (Kidney Beans): Black beans
• Instead of Potatoes (Aloo): Sweet potatoes
• Instead of Eggplant (Baingan): Zucchini
• Instead of Vegetable Oil: Any neutral oil
• Instead of White Vinegar: Lemon juice
• Instead of Green Chili: Jalapeño
• Instead of Lemon Juice: Lime juice

Equipment Needed

• Large Pot with Lid
• Pressure Cooker (optional) (optional)
• Saucepan
• Frying Skillet
• Mixing Bowls
• Blender or Food Processor
• Sharp Knife
• Cutting Board
• Ladle
• Serving Plates or Thali
• Spatula
• Measuring Cups and Spoons

Critical Steps — Do Not Skip

• Soak soybeans for at least 30 minutes
• Cook rice and soybeans together until water is fully absorbed
• Stir kadhi continuously to prevent curdling
• Simmer rajma until sauce thickens
• Cook aloo‑baingan until vegetables are tender
• Balance flavors in chutney and onion salad before serving

Chef Tips from the Video

• For extra aroma, add a few strands of saffron to the rice while it cooks
• Tempering the kadhi with a pinch of asafoetida (hing) adds depth
• Garnish the thali with fresh coriander leaves and a drizzle of ghee for richness

Troubleshooting

Storage

Refrigerator: Store leftovers in airtight containers for up to 3 days

Freezer: Rice and cooked beans can be frozen 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 soybeans the night before to reduce prep time
• Prepare the cilantro‑mint chutney and Punjabi onion salad up to 2 days ahead; keep refrigerated
• Cook rajma in bulk and reheat when needed

Frequently Asked Questions