Everyday Vegetarian/Vegan Indian Thali

Step 1: Prepare and Cook Rice

Thoroughly wash 1 cup of Basmati rice under running water, rinsing multiple times until the water runs clear. Place the washed rice in a rice cooker, add 1.5 cups of water, close the lid, and set it to the 'LOW CARB' function for 40 minutes. Press start.

Step 2: Cook Masoor Dal

Add 1/2 cup red lentil (masoor dal) to an Instant Pot. Add 3 cups of hot water, salt to taste, 1 tsp turmeric powder, and a drop of oil (to prevent foaming). Close the Instant Pot lid, ensure the vent is sealed, and set to 'Pressure Cook' on 'Normal' for 12 minutes.

Step 3: Start Cabbage Curry

Heat 1-2 tbsp oil in a pan on medium heat. Once the oil is hot, lower the heat and add 1 tsp panch phoron. Let the seeds crackle but not burn. Add 1 dry bay leaf. Add 1 medium head of shredded cabbage to the pan. Cover the pan with a lid and allow the cabbage to shrink for a few minutes on medium-low heat. (If cabbage was washed before shredding, add a few tablespoons of water before covering).

Step 4: Prepare Bitter Gourd and Potato Fry

Heat 1-2 tbsp oil in a separate pan on medium heat. Add 1/2 sliced red onion and sauté until translucent. Add 2 medium potatoes (cut into sticks) and 2 medium sliced bitter gourds to the pan. Stir to combine.

Step 5: Season Cabbage Curry

Return to the cabbage curry. Add salt to taste, 1 tsp turmeric powder, 1 tsp coriander powder, 1 tsp cumin powder, and 1 tsp chili powder. Stir well to coat the cabbage evenly. Grate 1 tbsp fresh ginger directly into the cabbage curry and stir again. Place 4 halved plum tomatoes on top of the cabbage and cover the pan again, letting it cook on medium-low heat.

Step 6: Season Bitter Gourd and Potato Fry

Return to the bitter gourd and potato fry. Add salt to taste, 1 tsp turmeric powder, and 1/2 tsp chili powder. Stir well to combine and cover the pan.

Step 7: Finish Dal

The dal in the Instant Pot is cooked. Allow natural pressure release, then open the lid. Stir the cooked dal with a wooden masher until smooth. If a thinner consistency is desired, add some more hot water to the dal and stir.

Step 8: Prepare Dal Tempering (Tarka)

Prepare the tempering (tarka) for the dal: Heat 1-2 tbsp oil in a small tempering pan. Add 2 dry red chilies, 1/4 tsp mustard seeds, 1/4 tsp fenugreek seeds, and 1/4 tsp cumin seeds. Let them splutter. Add a few curry leaves to the tempering. Pour the hot tempering directly into the cooked dal and stir gently.

Step 9: Complete Cabbage Curry

Check the cabbage curry. The tomatoes should be soft. Peel the skin off the softened tomatoes and mash them into the cabbage curry. Stir well. Add 1-2 green chilies and 1/2 cup frozen green peas. Stir. Increase the heat to high and cook until any excess water has dried off from the cabbage curry. Garnish with 2 tbsp chopped fresh coriander leaves and stir.

Step 10: Finish Bitter Gourd and Potato Fry

Stir the bitter gourd and potato fry occasionally. Once almost done, give it a final blast of high heat for a fried texture.

Step 11: Serve the Thali

The rice is cooked. Open the rice cooker and fluff the rice with a spatula. Assemble the thali by serving the rice, bitter gourd and potato fry, simple masoor dal, cabbage curry, and a side salad.

• Rinse rice thoroughly to remove surface starch for separate grains.

• Use a rice cooker for convenient and hands-off rice cooking.

• A pressure cooker is essential for quickly cooking lentils (dal).

• Heat oil well before adding whole spices to release their aroma, then lower heat to prevent burning.

• Cabbage shrinks significantly when cooked, so don't be alarmed by the initial volume.

• A microplane grater is excellent for finely grating ginger and garlic, almost like a paste.

• Cooked curries can be stored in the refrigerator for 3-4 days.

• Vary the whole spices used in the dal tempering (tarka) for different flavor profiles each day.

• Use different types of lentils for the dal.

• Substitute bitter gourd with only potatoes or bell peppers in the fry.

• Add asafoetida (hing) to the dal tempering for an additional aromatic note.