50 Mins South Indian Banana Leaf Thali

Step 1: Pressure Cook Rice & Dal

In a pressure cooker, add 1 cup rinsed toor dal, 1/4 tsp turmeric, 1 tsp oil, and 3 cups water. Place a stand inside. In a separate vessel, add 1/2 cup rice and 1.5 cups water. Place this vessel on the stand inside the cooker. Close the lid and pressure cook for 5 whistles. Once cooked, remove the rice and dal and set aside.

Step 2: Prepare Tomato Saar (Udupi Style Rasam)

In a pot, combine 1 cubed tomato, 2 green chillies, 1/2 tsp turmeric, 1 tsp jaggery, 1 tsp salt, a few curry leaves, and 1 cup tamarind extract. Cover and boil for 10 minutes until the tomato softens. Add 4 cups of water and 1 cup of cooked dal. Mix well and bring to a boil. Add 2 tbsp rasam powder, mix well, and boil for 1 minute. Stir in 2 tbsp finely chopped coriander. Mix well and set aside.

Step 3: Prepare Mix Veg Sambar (South Indian Style)

Heat 2 tbsp oil in a pan. Add 1 tsp mustard seeds and 1 tsp urad dal, allowing them to splutter. Add 2 chopped brinjals, 5 chopped beans, 1 chopped carrot, 8 pieces of drumstick, 1/2 cubed tomato, 1/2 tsp turmeric, 1 tsp salt, 2 green chillies, and a few curry leaves. Sauté for 1 minute until aromatic. Add 3 cups of water, cover, and boil for 10 minutes until the vegetables are cooked well. Add 1/2 cup tamarind extract and 1 tsp jaggery. Boil for 3 minutes. Stir in 1 cup of cooked dal and adjust consistency. Add 2 tbsp sambar powder, mix well, and boil for 2 minutes. Garnish with 2 tbsp finely chopped coriander and mix well.

Step 4: Prepare Dal Thove (Simple Dal Preparation)

Heat 2 tbsp oil in a pan. Add 1 tsp mustard seeds, 1/2 tsp cumin seeds, 1/2 tsp chana dal, 1/2 tsp urad dal, a few curry leaves, and a pinch of hing. Splutter the tempering. Add 1 inch chopped ginger, 2 finely chopped green chillies, and 1/4 tsp turmeric. Sauté on low flame until aromatic. Pour in 1 cup of cooked dal and add 1/2 tsp salt. Mix well and boil for 1 minute. Stir in 2 tbsp finely chopped coriander and squeeze in juice from 1/2 lemon. Mix well.

Step 5: Prepare Cashew Tindora Palya (South Indian Dry Sabji)

Heat 2 tbsp oil in a pan. Add 1/2 tsp mustard seeds, 1/2 tsp urad dal, 1/2 tsp chana dal, a few curry leaves, and a pinch of hing. Splutter the tempering. Add 3 tbsp cashew nuts and roast until golden brown. Add 1 cup sliced tindora, 1/4 tsp turmeric, and 1/2 tsp salt. Stir fry. Add 2 tbsp water, cover, and cook for 5 minutes until the tindora is cooked well. Stir in 2 tbsp grated coconut and 2 tsp rasam powder. Mix well until combined.

Step 6: Prepare Lemon Rice (Chitranna Preparation)

Heat 2 tbsp oil in a pan. Add 1 tsp mustard seeds, 1/2 tsp urad dal, 1/2 tsp chana dal, and a pinch of hing. Add 2 tbsp peanuts and sauté until crunchy. Add 1 inch finely chopped ginger, 2 slit green chillies, a few curry leaves, and 1/2 tsp turmeric. Sauté until aromatic. Add 2 cups of cooked rice and 1/2 tsp salt. Mix well, ensuring not to mash the rice, until well combined. Squeeze in juice from 1/2 lemon and garnish with 2 tbsp finely chopped coriander. Mix gently.

Step 7: Prepare Semiya Kheer (Vermicelli Payasa)

Heat 1 tsp ghee in a pot. Add 1/2 cup vermicelli and sauté for 2 minutes until golden brown. Add 2 tbsp cashew nuts and 2 tbsp raisins. Sauté on low flame until golden brown. Pour in 3 cups of milk and mix well. Bring to a boil for 10 minutes until the vermicelli is cooked well. Add 1/4 cup sugar and 1/4 tsp cardamom powder. Mix well and boil for 5 minutes. Once cooked well, the semiya kheer is ready.

Step 8: Prepare Kosambari (Moong Dal Salad)

In a bowl, combine 1/2 cup soaked moong dal, 1 grated carrot, 1/2 inch finely chopped ginger, 1 finely chopped green chilli, 2 tbsp finely chopped coriander, juice from 1/2 lemon, and 1/2 tsp salt. Mix all ingredients well.

Step 9: Assemble the Banana Leaf Thali

Arrange all prepared dishes on a banana leaf: plain rice, dal thove, tomato saar, mix veg sambar, tindora cashew palya, lemon rice, semiya kheer, kosambari, pickle, papad, and a banana. Drizzle ghee over the plain rice before serving.

• Use a pressure cooker to cook dal and rice simultaneously to save time.

• Ensure vegetables are cooked until tender but still retain some bite for sambar.

• Adjust spice levels in rasam, sambar, and palya according to your preference.

• Do not mash the rice when mixing lemon rice to keep the grains separate.

• Substitute tindora with other vegetables like okra or beans for the palya.

• Add different vegetables to the sambar based on seasonal availability.

• For semiya kheer, you can add a pinch of saffron for extra flavor and color.