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We hope you got benefit from reading it, now let’s go back to veg lunch thali -2 recipe. To cook veg lunch thali -2 you need 36 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to prepare Veg lunch Thali -2:
- Provide For wheat parathas:
- Take 2 cups wheat flour
- Take 3 tbsp oil for moin
- Prepare to taste Salt
- Get as required Ghee for roasting
- Get as required Dry wheat flour for dusting/ rolling
- You need For Rasa moong:
- You need 1 cup moong
- Use 1 tbsp oil
- Provide 1 cinnamon sticks
- Take 2 cloves
- Prepare 1 tsp mustard seeds
- Prepare 1 tsp cummin seeds
- Use 1/4 tsp turmeric powder
- Get few curry leaves
- Use 2 green chillies chopped into half
- Provide 1 tsp red chilli powder
- Get 1 tbsp dhania jeera powder
- Get 1 tsp dry ginger powder
- Provide 1 tsp black pepper powder
- You need 2 red dry chillies
- Get 1 lemon size jaggery/ gur piece
- You need 1/2 lemon to taste
- Use to taste Salt
- Take For raw mango-cabbage salad
- Get 1/2 cup shredded cabbage
- Provide 1/4 cup grated raw mango
- Use 2 tbsp finely chopped fresh coriander leaves
- Prepare 1 green chilli finely chopped
- Use 1/2 tsp roasted cummin seeds powder
- Get 1 tbsp sugar powder
- Provide to taste Salt
- Use for boiled brown rice:
- Use 1 cup brown rice
- Use to taste Salt
- Take as required To serve–seasonal fruit.. Alphonse mango diced
Steps to make Veg lunch Thali -2:
- For making wheat parathas..in mixing bowl add mix flour, salt and oil. Mix well and add little water and bind into semi-stiff dough. Keep aside for 1-2 hours. Knead and make 12 equal portions from prepared dough.
- For Rasa moong–Wash and soak moong for 1 hour. Pressure cook with a little salt for 4-5 whistles. As steam escape open the cooker lid. In kadhai add heat oil add cinnamon sticks and cloves,add mustard cummin seeds as splutters add turmeric powder, chopped green chillies, dry red chillies, asafoetida and curry leaves.
- Add boiled moong, red chilli powder, dhania jeera powder, dry ginger powder,black pepper powder, jaggery, lemon juice and salt. Add glass of water. Boil on low flame for 5 minutes.
- To make boiled brown rice– soaked brown rice for 1-2 hours. Pressure cook for 4-5 whistles with salt. Drain and serve.(Tip–To pressure cook both moong and brown rice together in different vessels).
- To prepare raw mango -cabbage salad..Peel if skin from raw mango,and grate it. Wash cabbage with warm water and pat dry it. Shred-it. In mixing bowl add all mentioned ingredients. Mix well and serve.
- At the time of serving prepare Parathas..knead the dough again. Make 12 equal portions. Flatten each. Take one flatten the ball,roll into 2" round thick Puri. On it apply ghee, sprinkle dry wheat flour. Fold in half and fold in half to make a triangular shape. Roll on the sides to make triangular shape paratha.
- Heat iron griddle on it place rolled paratha, roast on both sides with ghee on medium flame. Similarly, prepare all wheat parathas. Serve hot.(Tip..roll out parathas beforehand, roast lightly on both sides, keep aside. At the time of serving roast in ghee to serve hot).
- Serve/Relish Delicious Veg Lunch Thali.
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