Thakali (Non-Veg Thali)
Thakali is a traditional Nepali dish that comprises several small bowls of different dishes served on a thali or a plate. It is a wholesome and nutritious meal that is perfect for lunch or dinner. This recipe uses minimal oil and incorporates non-veg ingredients, making it a healthy and delicious option for non-vegetarians who are looking to reduce their oil intake.
Nutrition Facts
Per serving
Energy
206 kcal
Protein
11 g
Carbs
29 g
Fat
5 g
Fiber
5 g
Ingredients
Split Masoor Dal (Raw)
0.5 small cup (50g)
Boneless, skinless Chicken Breast
100 gms (100g)
Carrot
0.25 cup, chopped (50g)
Green Beans (Chopped)
0.25 cup (50g)
Green Peas
0.25 small cup (50g)
Potato, brown skin, small
1 small (100g)
Chopped Onion
0.5 small cup (50g)
Chopped Tomato
0.25 cup (50g)
Ginger Paste
0.5 tbsp (7.5g)
Garlic paste
0.5 tbsp (7.5g)
Cumin seeds
0.25 tsp (1.25g)
Turmeric powder
0.25 tsp (1.25g)
Coriander Powder
1.5 tsp (3g)
Cumin Powder
0.25 tsp (1.25g)
Common Salt
0.25 tsp (1.5g)
Red chilli Powder
0.5 tsp (2.5g)
Olive Oil
2 tsp (10g)
Asafoetida
0.25 tsp (1.25g)
Curry Leaves
0.5 tbsp (2.5g)
Basmati Rice (Raw)
0.5 small cup (50g)
Instructions
Cooking Steps
Wash rice and lentils separately.
In a pressure cooker, add the rice, 2 cups of water, and a pinch of salt. Cook for 2 whistles on high heat, then let the pressure release naturally.
In another cooker, add lentils, 3 cups water, and a pinch of salt. Cook for 4-5 whistles on high, then let the pressure release naturally.
Heat oil in a pan, add cumin seeds, then sauté onions until translucent. Add ginger-garlic paste, cook until fragrant.
Add chopped tomatoes, cook until soft. Add turmeric, coriander, red chilly powder, cumin powder, and salt.
Add mixed vegetables and chicken. Cook for 10-15 mins until partially done.
Add the cooked lentils, simmer for 5-10 mins. Add garam masala and adjust seasoning.
In oil, splutter dried red chilies, asafetida, and curry leaves; add to the curry.
Fluff rice, serve with curry and garnish with coriander and lemon.