Ingredients for Dham Thali:
- For Dham (Lentil Curry): - 1 cup split black gram lentils (urad dal) - 1/2 cup red kidney beans (rajma) - 1/2 tsp turmeric powder - Salt to taste - Water
- For Chana Madra: - 1 cup chickpeas (chana) - 1 cup yogurt - 1 tsp mustard oil - 1/2 tsp cumin seeds - 1/2 tsp fenugreek seeds - 1/2 tsp asafoetida (hing) - 1 tsp turmeric powder - 1 tsp red chili powder - Salt to taste
- For Babru: - 1 cup black gram lentils (urad dal) - 1/2 cup rice - 1/2 tsp ginger - 1/2 tsp asafoetida (hing) - 1/2 tsp cumin seeds - Salt to taste
- For Aloo Palda: - 2-3 potatoes, diced - 1 cup yogurt - 1 tsp mustard oil - 1/2 tsp cumin seeds - 1/2 tsp fenugreek seeds - 1/2 tsp asafoetida (hing) - 1 tsp turmeric powder - 1 tsp red chili powder - Salt to taste
- For Accompaniments: - Pickles - Fried papad - Fresh coriander leaves for garnish
- For Tamarind Chutney (optional): - Tamarind pulp - Jaggery or sugar - Red chili powder - Salt
Recipe:
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Dham (Lentil Curry):
- Step 1: (Instructions for making Dham) - Wash and soak urad dal and rajma in water for a few hours. - In a pressure cooker, add the soaked lentils, water, turmeric, and salt. - Cook until they are soft and well-cooked. Mash them slightly.
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Chana Madra:
- Step 1: (Instructions for Chana Madra) - Boil chickpeas until they are tender. - In a separate pan, heat mustard oil and add cumin seeds, fenugreek seeds, and asafoetida. - Add the boiled chickpeas, yogurt, and spices (turmeric, red chili powder, and salt). Cook until it thickens.
- Step 1: (Instructions for Babru) - Soak urad dal and rice for a few hours. Grind them together with ginger and asafoetida to make a smooth batter. - Heat a flat pan and make small pancakes (babru) from the batter. Cook until both sides are golden.
- Step 1: (Instructions for Aloo Palda) - Boil the diced potatoes until tender. - In a separate pan, heat mustard oil and add cumin seeds, fenugreek seeds, and asafoetida. - Add the boiled potatoes, yogurt, and spices (turmeric, red chili powder, and salt). Cook until it thickens.
- Step 1: (Instructions for Tamarind Chutney (optional)) - Mix tamarind pulp, jaggery or sugar, red chili powder, and salt. Adjust the sweetness and spiciness to your taste.
Assemble the thali with a portion of each dish, along with pickles, fried papad, and garnish with fresh coriander leaves. Serve hot.
Health Benefits:
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1. Protein: Dishes like Dham and Chana Madra provide protein from lentils and chickpeas, which are essential for muscle and tissue repair.
2. Fiber: Lentils and chickpeas are also rich in fiber, promoting digestive health and preventing constipation.
3. Probiotics: Yogurt-based dishes like Aloo Palda and Chana Madra contain probiotics that are good for gut health.
4. Antioxidants: Spices like turmeric in these dishes have antioxidant properties that may help combat inflammation and boost overall health.
5. Balanced Meal: The variety of dishes in a Dham thali ensures a balance of nutrients and flavors, contributing to a satisfying and well-rounded meal.