We have started a bit of a tradition in my house, especially since the first lockdown. We have my sister-in-law and brother-in-law over for a weekend lunch thali. They are a part of our social bubble. I look forward to it - the chatter, the gossip, the laughter, and the cooking. The meals are not fancy, but they are every bit pan-scarping-worthy. Usually, after this lunch, most of us are on the brink of a food-induced coma and fighting for the best parts of the couch to stretch out. Until it is time for evening chai.
Now I have spoken about my love for a hearty veg thali in this post, the possible flavour combinations are truly endless. Here I have one with masala khichdi, kadhi, and garlic roasted potatoes, a sublime combination of flavours. One that I make on weekends for our gathering when I have a bit more time or help with prep. Or I have planned ahead on a weekday, which rarely happens.
A thali, is an entire meal of curries, dals, rotis, chutneys, khichdis, pappads and desserts, a delightful celebration of food. It can often be a reflection of the region it comes from, but there are no rules, recipes can be combined in many different ways to showcase many different regions on a plate. Thali can be however big or small as you like. For me, I find three recipes to be the ideal sweet spot or maybe four when you throw in a salad or dessert. It only seems practical for my life and I am convinced everyone feels satiated after a thali in my house.
I first saw this masoor dal masala khichdi thali on my cousin Deepa's beautiful Instagram page and knew had to make it. So I did what anyone would, annoy her for the recipe lol, but Deepa knew the response this thali would elicit and had promptly saved it to her stories. I tweaked it ever so little to make it Instant Pot friendly.
I would recommend planning for this thali. There is garlic in all three recipes it helps to have it chopped up at the same time. The khichdi recipe has masoor dal which needs to be soaked for a couple of hours. I have included instructions to make this khichdi in the Instant Pot or the pressure cooker. That said, this thali is fantastic and I urge you to make it.
If you are looking for more thalis please feel free to check out my weeknight thali
Hearty Thali With Masala Khichdi
A hearty vegetarian thali with masala khichdi, kadhi and roasted garlic potatoes
Masala Khichdi with Masoor Dal
- 1 cup 200g short grain rice
- ¾ cup 150g whole red lentil or masoor dal (washed and soaked for 2 hours or overnight)
- 2 roma tomatoes, roughly chopped
- 1 inch knob of ginger
- 3-4 garlic pods
- 3 green chillies
- 2 tablespoon any neutral flavour oil
- 1 bay leaf
- 1 inch piece cinnamon stick
- 1 teaspoon jeera / cumin
- ¼ teaspoon hing / asafoetida
- ½ teaspoon haldi / turmeric
- 1 medium size onion, finely chopped
- 3 cups 750ml water
- salt
- 1 handful fresh coriander, chopped for garnishing
Khadhi
- ¼ cup 22g besan / chickpea flour
- 2½ cups 625ml water
- 2 teaspoon any neutral flavour oil
- 1 teaspoon jeera/cumin
- ½ teaspoon methi / fenugreek seeds
- 1 teaspoon ajwain / carom seeds
- 2 cloves
- ¼ teaspoon hing / asafoetida
- 3-4 garlic pods, finely chopped
- 1 inch knob of ginger, grated or finely chopped
- 3 green chillies, slit
- 10-12 curry leaves
- salt
- 1 cup 250 ml yogurt, thin with about half a cup water (or 1.5 cups of buttermilk)
- 1 teaspoon jaggery or sugar (optional)
- 1 handful fresh coriander, chopped for garnishing
Roasted Potatoes with Garlic
- 4-5 1 kg potatoes, peeled and chopped into 1 inch cubes (I used baby potatoes here that I quartered)
- 3 tablespoon any neutral flavour oil
- 1 teaspoon mustard seeds
- ½ teaspoon hing / asafoetida
- 1 Onion, finely chopped
- 1 teaspoon chilli powder
- ½ teaspoon tuemeric
- 2 teaspoon dhania/ coriander powder
- 3-4 garlic pods, thinely sliced
- salt
Masala Khichdi with Masoor Dal
Wash he rice under running water until the water runs clear. Drain and set aside.
Add the tomatoes, ginger, garlic and chillies to a blender and blend till you have a smooth paste
Set the Instant Pot on sauté mode, add the oil. When the oil is hot add the whole spices bay leaf, cinnamon, cumin, asafoetida and turmeric and sauté for 30 seconds till everything is fragrant.
Add in onions and cook for 5 minutes, until softened and lightly brown.
Stir in the grund tomato mixture and cook for another 3 minutes.
Next drain and add the lentils and the washed rice to the Instant Pot, along with 3 cups of water and salt. Cancel the sauté. Close the lid and set it on sealing mode and pressure cook for 15 minutes. Let it naturally pressure relase. Open and garnish with freshly chopped coriander before serving.
If you are cooking in the pressure cooker, pressure cook one whistle on high heat and one whistle on low heat. Allow it to cool.
Kadhi
In a bowl, whisk the chickpea flour and 1 cup water. It needs to be lumpfree and similar to a pancake batter consistency.
Bring a deep pot to medium-high heat, add oil.
When the oil is hot add cumin, fenugreek, carom seeds, and wait for it to sizzle. Next add asafoetida, ginger, garlic, green chillis, and curry leaves and cook for a couple of minutes.
Add the chickpea flour batter along with the 1½ remaining cups of water. Keep whisking to ensure the chickpea flour does not stick to the pan. In about 5 minutes the mixture will become thick and glossy. Add salt and jaggery.
At this point, pour in the thinned out yogurt or butter milk and keep stirring at medium heat.
Once it comes to a simmer take it off the heat and garnish with freshly chopped corriander
Roated Potatoes with Garlic
Heat a large non stick kadai to medium heat, add oil to the kadai. scent.
When the oil is hot add the mustard seeds. When it pops add onions and asafoetida and sauté for about 3 minutes until the onions become translucent.
Next add in the chopped potatoes, salt, chilli powder, turmeric, and coriandder powder. Mix till everything is incorporated.
Sprinkle a little water and cover and cook the potatoes for about 6-8 minutes till it is cooked through.
Uncover and continue to cook the potatoes until golden and crispy on the outside, about 5 more minutes. Just before it is done add in the chopped garlic and cook for about 2 minutes.
Take the potatoes off heat and serve alongside the kadhi and masala khichdi
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This was such a good meal! We made it last night and we loved it.
I am so glad you liked it!
This khichdi came together so quickly and the flavours are so comforting. I just switched quinoa for rice and that barely changed the flour or texture of the khichdi!
This makes me so happy!