Here is a typical Lunch thali for Day 3 of BM#15 from our everyday life! I have grown up eating this kind of a menu with a dal, rasam, chutney and a curry with rice and curds. Only difference is I have mostly replaced rice with other whole grains.
This thali features Menthi Koora-Mamidikaya Pappu (Methi-Mango Dal), Tomato Rasam, Chayote-Tomato Curry, Red Capsicum-Tomato Chutney, Curds and Quinoa-Cracked Wheat instead of White Rice
Red Capsicum chopped 1 cup
Tomato chopped 2 cups
Onion chopped 1/2 cup
Green Chillies 3-4 or as needed
Tamarind extract 1 Tbsp as needed
Sugar/Jaggery 1 tsp (or as needed)
Garlic 2-3 cloves(Optional - I didn't add it this time)
Salt as needed
Turmeric 1/4 tsp
Mustard Powder 1 tsp (or as needed)
Seasoning (Oil 1 Tbsp, Chana Dal 1 tsp, Urad dal 2 tsp, Cumin seeds 1/ 2tsp, Mustard seeds 1/2 tsp, Dry Red Chillies 1-2, Fenugreek seeds a pinch, Asafoetida a pinch)
Method Of Preparation -
In a heated wok/kadai, add oil and the rest of the seasoning ingredients. After the dals are brown and the mustard seeds pop, saute the onions until they turn translucent.
Add the green chillies, chopped tomatoes and chopped red capsicum (red bell pepper), turmeric and sugar.
Cover and let the vegetables cook through (about 10 min).
Remove from fire, add tamarind extract, salt and mustard powder. Mix well and allow to cool.
Grind the above to make a semi fine paste and check for salt.
Enjoy with steamed Rice or its substitute.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#15.
Also sending it to Valli's Thali Mela.
Preparation Time 20 min
Makes 1 1/2 cups