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Vegetable Thali (तरकारी थाली)

About Vegetable Thali (तरकारी थाली)

A Vegetable Thali in Nepal is a wholesome and balanced meal typically served on a round metal platter (thali). It's a vibrant representation of Nepali cuisine, showcasing a variety of vegetable-based dishes, lentils, rice, and sometimes yogurt or pickles. It offers a delicious and nutritious way to experience the diverse flavors and textures of Nepali vegetarian food.

Picture of Vegetable Thali

History

While the concept of 'thali' meals is widespread across South Asia, in Nepal, it evolved as a practical way to provide a complete and balanced diet, especially in rural areas where resources were plentiful. The availability of various vegetables depending on the season heavily influences the thali's composition. The inclusion of lentils (dal) as a staple protein source is deeply rooted in Nepali dietary habits. Historically, thalis were a common way to serve meals at home and in community gatherings. With the rise of restaurants, thalis have become an essential feature on Nepali menus, offering a taste of home-style cooking. The specific dishes in a Vegetable Thali can vary regionally, reflecting the unique culinary practices of different communities in Nepal. For example, some regions might favor different spices or preparation methods, adding to the variety within the overall concept of a 'Vegetable Thali' meal.

Fact 1

A typical Vegetable Thali is a balanced meal, providing carbohydrates, proteins, vitamins, and minerals.

How to prepare?

Rice - 2 cupsLentils (Dal) - 1 cupSpinach (Saag) - 2 cups, choppedPotatoes - 2 medium, cubedCauliflower - 1/2 head, cut into floretsTomatoes - 2 medium, choppedOnions - 1 large, choppedGarlic - 3 cloves, mincedGinger - 1 inch, mincedTurmeric Powder - 1 tspCumin Powder - 1 tspCoriander Powder - 1 tspGaram Masala - 1/2 tspMustard Oil/Vegetable Oil - 2-3 tbspSalt - to tasteGreen Chilies (optional) - 1-2, slitYogurt or Curd (optional) - 1 cupPickle or Chutney (optional) - 2 tbsp

Learn step by step to prepare Vegetable Thali

  • 1
    Prepare the Dal: Wash and cook the lentils with water, salt, and turmeric powder until soft. Temper with cumin seeds, garlic, and chili in oil.
  • 2
    Cook the Rice: Cook rice separately according to package instructions.
  • 3
    Prepare the Saag: Sauté spinach with garlic, ginger, and spices in oil until cooked through.
  • 4
    Prepare the Potato Curry: Sauté potatoes with cumin seeds, garlic, ginger, onions, and tomatoes. Add spices and cook until the potatoes are tender.
  • 5
    Prepare the Cauliflower Curry: Follow the same method as for the potato curry, substituting cauliflower for potatoes.
  • 6
    Arrange the Thali: Place the cooked rice in the center of the thali. Arrange the dal, saag, potato curry, and cauliflower curry around the rice.
  • 7
    Add Side Items: Add a small bowl of yogurt or curd if desired, and a serving of pickle or chutney.
  • 8
    Serve: Serve hot and enjoy the balanced flavors of a traditional Nepali Vegetable Thali.
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