Veg lunch thali

Name: Veg lunch thali
Total time: 7200 s
Yield: 4 people
Cuisine: Indian
Ingredients: 250 grams green moong; 1 chopped onion; 1 big chopped tomato; as required Some Coriander leaves; As Required Some curry leaves; 2 tbsp ginger garlic paste; 1 tbsp asofetidia; 1 tbsp turmeric powder; 3 tbsp red chilli powder; 1 tbsp garam masala; 1 tbsp Kashmiri Lal powder; as per taste Salt; 1 tbsp cumin seeds; 1 tbsp mustard seeds; as required oil; as required Water a; 1 bunch For methi bhaji - of methi leaves; 2 chopped onion; 1 chopped tomato; 4-5 chopped green chillies; as required some garlic cloves chopped; 1 tbsp cumin seeds; as peer taste Salt; As Required Oil; 250 gram For soft butterfly folding Chapati - s wheat flour; 1 tsp salt; as Required Water; 2 bowl For rice india gate basmati rice cooked; 1 bowl curd; 1/2 lemon

Varsha Narayankar @cook_26533666

India Maharashtra

#cc2022
#week2
#veg lunch thali

Varsha Narayankar @cook_26533666

India Maharashtra

#cc2022
#week2
#veg lunch thali

Saved

Ingredients

2 hour

4 people

For sprouted gravy -
250 grams green moong
1chopped onion
1 big chopped tomato
as required Some Coriander leaves
As RequiredSome curry leaves
2 tbspginger garlic paste
1 tbspasofetidia
1 tbspturmeric powder
3 tbspred chilli powder
1 tbspgaram masala
1 tbspKashmiri Lal powder
as per tasteSalt
1 tbspcumin seeds
1 tbspmustard seeds
as required oil
as required Water a
1 bunchFor methi bhaji - of methi leaves
2chopped onion
1chopped tomato
4-5 chopped green chillies
as requiredsome garlic cloves chopped
1 tbspcumin seeds
as peer taste Salt
As RequiredOil
250 gramFor soft butterfly folding Chapati - s wheat flour
1 tspsalt
as RequiredWater
2 bowlFor rice india gate basmati rice cooked
1 bowl curd
1/2 lemon

Saved

Steps

2 hour

1

Firstly take a green moong clean n wash in a normal water n soak with water overnight or 4 to 5 hours n after that drain d water n keep for sprouting 4 to 5 hours or overnight, after that boil d green moong sprouts n keep a side, take above all d ingredients together.
2

Heat d kadhai pour oil
3

If oil is hot add cumin seeds n mustard seeds n asofetidia saute for a minutes, add chopped onion n curry leaves n salt mix it well n cook till d onion colour change.
4

After that add ginger garlic paste n chopped tomatoes, mix it well n cook for a minutes.
5

After that add masalas turmeric powder, red chilli powder,garam masala, Kashmiri Lal powder, mix it well n cook for a minutes, after that add boil green moong sprouts.
6

Mix it well add some Coriander leaves, add water as per your gravy thickness you require mix it again n cook for a minutes, after that green moong sprouts gravy is ready to serve n eat.
7

Now making methi bhaji take a bunch of methi leaves clean n wash in a normal water n keep a side take all d above methi bhaji ingredients together, heat d pan.
8

Pour oil if oil is hot add chopped garlic n cumin seeds n saute for a minutes.
9

Add chopped Onion n green chillies n salt n mix it well.
10

N cook till d onion cour change after that add chopped tomatoes n mix it nicely.
11

Add again salt mix it n cook another five minutes, chopped methi leaves n add into pan, n mix it well n cook for another five to ten minutes.
12

Now our delicious n healthy methi bhaji is read to serve n eat. Now making filling chapati take a big parat add wheat flour pinch of salt, oil n water slowly slowly n make a soft dough, now our dough is ready.
13

Take a small portion of dough roll it oval shape n in between give a butter fly shape grease With oil.
14

N cover it n deep with dry flour.
15

N make a Round shape chapati, heat d tawa grease oil n place d chapati in d hot grease tawa.
16

Cook both d side grease d chapati oil or ghee n enjoy hot now our chapati also ready to serve n eat.
17

Now our delicious healthy neutricious and tasty and yummy veg lunch thali is ready to serve, serve hot in a serving dish with chapati, rice, green moong anti, methi bhaji, curd n lemon piece.
18

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