Ultimate Jain Thali | No Onion No Garlic Recipes | Pure Veg Indian Thali by Chef Ajay Chopra
Recipe Information
Jain Thali
Cultural Context
The Jain Thali is a traditional Indian meal that reflects the dietary restrictions of Jainism, which emphasizes non-violence and vegetarianism. This thali typically includes a variety of dishes made from fresh vegetables, lentils, and dairy, all prepared without root vegetables to avoid harming living organisms. The meal is not only a feast for the senses but also a celebration of the rich culinary heritage of the Jain community, which has influenced Indian cuisine significantly. Today, Jain Thali is enjoyed by many, transcending its religious origins to become a popular choice in vegetarian restaurants across India.
paneer
🥗Healthier: tofu
💰Cheaper: ricotta cheese
Tofu is a lower-calorie alternative, while ricotta is often less expensive.
ghee
🥗Healthier: coconut oil
💰Cheaper: vegetable oil
Coconut oil provides a similar richness, while vegetable oil is cost-effective.
curd
🥗Healthier: Greek yogurt
💰Cheaper: sour cream
Greek yogurt offers a healthier option with more protein.
mixed vegetables
🥗Healthier: steamed broccoli
💰Cheaper: frozen mixed vegetables
Frozen veggies provide convenience and cost savings.
Introduce the dish as a no onion, no garlic Jain thali with various components.
Start by washing the three types of lentils: toor dal, masoor dal, and moong dal.
Boil the lentils with green chilies, turmeric, salt, and water in a pressure cooker for two whistles.
Prepare the first tempering by heating ghee in a pan, adding cumin seeds, asafoetida, chopped green chilies, and chopped tomatoes.
Cook the tomatoes until they are mashed, then add coriander powder, turmeric powder, red chili powder, and salt, along with a little water to prevent burning.
Add the boiled lentils to the pan and mix well.
Prepare the second tempering with ghee, cumin seeds, asafoetida, and red chili powder, and add it to the lentils once they are cooked and mixed well.
Squeeze lemon juice into the lentils before serving to enhance the flavor.
Make the gatta (gram flour dumplings) by mixing besan with crushed coriander, carom seeds, red chili powder, turmeric powder, salt, and oil to form a dough.
Roll the dough into small balls and flatten them to make dhokli.
In a separate pan, heat ghee and add cumin seeds and mustard seeds for tempering, then add a yogurt mixture with spices.
Cook the yogurt mixture carefully to prevent curdling, then add water if necessary and cook for 3-4 minutes until oil separates.
Add the dhokli to the gravy and cook for another 4-5 minutes until they are cooked through.
Prepare the pulao by heating oil and ghee in a pan, frying the murgi (dried lentil dumplings) first, then adding whole spices and chopped tomatoes.
Once the tomatoes soften, add peas and the fried murgi along with rice and water, ensuring the water level is appropriate for the rice.
Cover the pot and cook on high heat until boiling, then reduce to low heat for 8-10 minutes.
After cooking, let the pulao rest with the lid on before serving to allow steam to settle.
Prepare the raw banana by cutting and steaming it for 10-12 minutes until tender, then peel and dice it.
Make a paste with coriander, mint, green chilies, sesame seeds, peanuts, dry ginger powder, and salt for seasoning.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
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