My version of a South Indian Thali :)
- 1 cup tur dal
- ½ cup of cubed bottle gourd
- 10-12 small sambar onions (or shallots)
- 1 medium tomato quartered
- 3 cloves of garlic chopped
- 3 radishes diced
- 3 carrots diced
- 2 small brinjals cut in half
- 2 drumsticks cut in pieces
- 1 potato diced
- 1 tsp of turmeric
- 2 green chillis chopped
- 1 large lemon sized tamarind (extract the juice in 1 cup water)
- 1 tbsp jaggery or sugar (optional)
- 3 tbsps sambar powder
- salt to taste
- 2 tbsp mustard oil
- 1 tsp mustard seeds
- 1 tsp onion seeds
- 1 tsp fennel seeds
- 1 tsp coriander seeds
- 1 tsp cumin seeds
- 1 tsp asafoetida/hing/inguva or 3-4 crushed garlic flakes
- 2 dry red chilli
- 10-12 fresh curry leaves
- Pressure cook dal with 2 cups of water and a pinch of hing. Once pressure cooked, keep it aside.
- Heat oil a separate pan, add mustard seeds, onion seeds, fennel seeds, coriander seeds, cumin seeds and let them splutter. Add hing and red chillies and roast for a few seconds. Don’t burn them. Lastly add curry leaves for tempering.
- Add onions and garlic and sauté for 2 -3 mintues. Add turmeric and mix it.
- Then add green chillies and all the vegetables bottle gourd, radish, brinjals, drumsticks, potato, tomato, carrots and mix and cook for 5 minutes.
- Add 1 cup water, salt and put lid and let it cook for 10 minutes till all vegetables are cooked.
- To the mixture add tamarind juice, sambhar powder and sugar. Let it cook for more 2 minutes.
- Mix the cooked tur daal in the vegetable mixture. Taste the seasoning and if required add ingredients as per your taste buds.
- Let it cook for 2-3 minutes till all flavours of vegetable are mix in cooked dal
- Turn off heat and place lid. Keep covered for at least an hour and garnish with fresh coriander leaves.
- Serve with hot steamed rice, poriyal , sukka chicken and papad J