Rakshabandha special Veg Thali

Instructions

Dal Fry Tadka

Step 1: Wash turdal really good 2-3 times and add water, turmeric powder, hing, ginger, green chili and tomato.

Step 2: Cook on high for 5 minutes and then steam on low to medium heat for 15 minutes.

Step 3: Beat the cooked dal really good and turn on the gas again.

Step 4: Add kasuri methi, salt and mix well.

Step 5: Bring the dal to boil.

Step 6: For tadka, heat up ghee in a tadka pan and add mustard seeds.

Step 7: When mustard seeds pop up, add cumin seeds and garlic.

Step 8: Fry garlic well until it gets golden color and turn off the gas.

Step 9: Wait for few seconds and add curry leaves, dry red chilies, red chili powder and garam masala.

Step 10: Mix well and add this tadka into the dal. Dal fry tadka is ready.

Kaju Masala

Step 11: Heat up oil in a pan and add onion, tomato, garlic, ginger and cashew nuts.

Step 12: Fry everything well together until it is cooked soft.

Step 13: Turn off the gas and let the mixture cool down a little.

Step 14: Transfer the mixture into a blender jar and blend it into smooth paste. Masala is ready.

Step 15: Heat up oil in a pan and add cashew nuts.

Step 16: Fry well until cashew nuts gets nice golden color and take them out them into a dish.

Step 17: In the same oil add the blended paste and fry well.

Step 18: When oil begins to release from the masala add kitchen king masala, coriander powder, red chili powder, salt kasuri methi and mix well.

Step 19: Add hot water and mix well.

Step 20: Simmer the gravy for about 5 minutes and add the fried cashew nuts.

Step 21: Mix well and kaju masala is ready.

Narali Bhat

Step 22: Wash rice well and drain all the water from it.

Step 23: Heat up ghee in a pan and add cinnamon, green cardamom and cloves.

Step 24: Fry the spices for few seconds and add cashew nuts.

Step 25: Fry the cashew nuts until they turn golden and add rice.

Step 26: Fry it a little and add hot water and salt. Mix well.

Step 27: Cover and cook on medium heat for about 10 minutes until rice is cooked well.

Step 28: When rice is almost cooked add gudh and fresh coconut and mix well.

Step 29: Add yellow food color and mix well.

Step 30: Cover and steam the rice on low heat for 5 minutes.

Step 31: Turn off the gas and narali bhat is ready.

Moong Dal Pakoda

Step 32: Wash moong dal and chana dal well together and soak it in enough water for about 2 hours.

Step 33:  Transfer the mixture into a blender jar and add garlic, green chili.

Sep 34: Blend it together into coarse paste. Use minimum water while blending.

Step 35: Transfer the paste into a bowl and add turmeric powder, red chili powder, cumin seeds, salt and mix well.

Step 36: Heat up oil in a pan on medium heat and drop pakoda into it.

Step 37: Fry the pakoda well from all sides on medium to high heat and take them out. Moong dal pakoda is ready.

Chutney

Step 38: Blend roasted chana dal, garlic, green chili well together in mixer and add fresh coconut and salt.

Step 39: Blend it well together and add coriander leaves, mint leaves and water.

Step 40: Blend it well together and chutney is ready.