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North Indian style thali platter with rice, dal, curry and bread
Colourful North Indian thali with dal, aloo gobi, and fluffy rice

North Indian style thali

Author: Flavelo
Recipes Vegetarian & Vegan Main Courses
Thali is not just a dish, but a complete culinary journey on a single platter. A symphony of flavours: sweet, salty, sour, spicy, bitter, and astringent tastes must all be present for balance (Ayurveda). This recipe guides you through assembling a simplified yet authentic home Thali, where creamy lentils (Dal), spicy cauliflower (Aloo Gobi), and cooling yoghurt (Raita) meet.
🕒 Prep Time 30 mins
🍳 Cook Time 40 mins
⌛ Total Time 1 hr 10 mins
🍽️ Servings 4 servings
🔥 Calories 900 kcal
🌍 Cuisine Indian

Ingredients

Equipment Needed

  • Multiple saucepans/frying pans: Since we are making several dishes at once.
  • Tava or crepe pan: For the bread.

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk

Instructions

1 ✓

Put the rice on to boil in double the amount of water. In another pot, cook the red lentils in turmeric water until soft.

Tip: Red lentils cook down quickly, giving a thick, creamy consistency.
2 ✓

While these are cooking, make the Aloo Gobi: fry the cumin seeds in oil, toss in the potato and cauliflower. Season with Garam Masala, salt, and steam under a lid until soft (adding a little water).

Tip: Frying spices in oil 'opens up' the aromas (fat-soluble flavour compounds).
3 ✓

Prepare a 'Tadka' for the cooked lentils (Dal): heat oil/ghee in a small frying pan, fry spices (cumin, chilli) in it, and pour sizzling over the lentils.

4 ✓

Prepare the Raita: mix the yoghurt with chopped coriander, a little salt, and cumin.

Tip: The casein in yoghurt helps neutralise spicy capsaicin on the tongue.
5 ✓

Knead the Chapati dough from the flour and water, roll out small flatbreads, and cook in a dry, hot pan.

Tip: If you do it right, it puffs up from the steam like a ball.
6 ✓

Fry the Poppadoms in hot oil for a few seconds (or microwave). Serve everything on a large plate.

Recipe FAQ

How do I time it?
Put the lentils and rice on to boil. Meanwhile, prepare the vegetable. At the end, fry the bread and pappadums so they stay fresh.

Ingredients

  • 200 g Basmati rice
  • 150 g Red split lentils (for the Dal)
  • 300 g Cauliflower (broken into florets)
  • 2 pcs Potatoes (cubed)
  • 200 g Natural yoghurt
  • 150 g Wholemeal flour (for Chapati)
  • 4 pcs Poppadoms (ready to cook)
  • 2 tbsp Garam Masala spice mix
  • 1 tsp Turmeric
  • 1 tsp Cumin seeds
  • 1 bunch Fresh coriander
  • 3 tbsp Oil or Ghee