Nepali (Thakali) Thali Recipe | Nepali New Year Special!!! (2019 Video)

meat curry

🥗Healthier: tofu

💰Cheaper: chickpeas

Tofu provides a plant-based protein alternative.

yogurt

🥗Healthier: coconut yogurt

💰Cheaper: sour cream

Coconut yogurt is dairy-free and adds a unique flavor.

dal

🥗Healthier: lentils

💰Cheaper: split peas

Split peas are often more affordable and nutritious.

pickles

🥗Healthier: salsa

💰Cheaper: chili sauce

Salsa offers a fresh alternative with less sodium.

Heat mustard oil in a pan until smoky.

Add cumin seeds and chopped green chilies to the pan.

Add boiled potatoes and sauté until slightly brown.

Lower the flame and add turmeric, salt, red chili powder, and coriander powder, mixing well.

Cook on low flame for a few minutes and garnish with cilantro before transferring to a bowl.

For dal, boil black lentils with water, salt, and turmeric, adding a tomato while boiling.

Heat oil in a pan, add cumin seeds, and sauté until fragrant.

Add chopped onions and sauté until slightly brown, then add ginger, garlic, and green chilies.

Mix in cayenne and red chili powder, then transfer this seasoning to the boiled dal.

For raayo ko saag, heat mustard oil in a pan and add mustard seeds and cumin seeds.

Add green chilies and lower the flame before adding methi seeds, red chili powder, cayenne, and salt.

Mix in the green mustard and let it simmer on low flame for about 10 minutes, then increase the flame to dry out excess moisture.

For pickle, mix chopped radish, cucumber, cilantro, lime juice, red chili powder, and pink salt in a bowl.

Heat mustard oil in a pan, add methi seeds, sesame seeds, and garlic, then turn off the flame and mix into the pickle.

Assemble the thali with lentils, potatoes, raayo ko saag, pickle, salad, popper, and ghee rice.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens