1. Dal Tadka

Ingredients: Toor dal, turmeric, salt, tomato, cumin, mustard seeds, garlic, green chilli, red chilli powder, ghee/oil.

Steps:

Wash and pressure-cook the dal with turmeric and water.
Mash it lightly and add salt.
Heat ghee and add mustard seeds and cumin.
Add garlic, green chilli and chopped tomato.
Add chilli powder and cook until the oil separates.
Pour the tadka over the dal and garnish with coriand

2. Mixed Vegetable Curry

Ingredients: Potato, cauliflower, carrot, peas, beans, onion, tomato, ginger-garlic paste and Indian spices.

Steps:

Cut vegetables into small pieces.
Heat oil and sauté onion with ginger-garlic paste.
Add tomato and cook until soft.
Add turmeric, chilli powder, coriander powder and garam masala.
Add vegetables and enough water.
Cover and cook until vegetables are tender.
Finish with coriander.

3. Sprouted/Green Moong Usal

Steps:

Soak green moong overnight and allow it to sprout.
Heat oil and add mustard, cumin and curry leaves.
Add onion, green chilli and turmeric.
Add the sprouts and sauté.
Add salt, coriander powder and chilli powder.
Add a little water and cook until tender.
Garnish with fresh coriander and grated coconut.

4. Kadhi

Ingredients: Yogurt, besan, turmeric, salt, ginger, green chilli and spices.

Steps:

Whisk yogurt and besan with water until smooth.
Add turmeric and salt.
Cook on low-medium heat while stirring continuously.
Prepare a tempering with ghee/oil, cumin, mustard, curry leaves and chilli.
Add the tempering to the kadhi.
Simmer for a few minutes and serve hot.

5. Vegetable Kofta/Curry
Make a mixture of mashed vegetables, paneer or potato with spices.
Shape into small balls.
Shallow-fry or deep-fry until golden.
Prepare a gravy using onion, tomato, ginger-garlic and spices.
Add the koftas just before serving so they remain soft.
6. Roti/Bhakri
Mix wheat flour with water and knead into a soft dough.
Rest for 10–15 minutes.
Divide and roll into thin rounds.
Cook on a hot tawa on both sides.
Apply a little ghee and serve hot.

7. Jeera Rice
Wash and soak basmati rice for 15–20 minutes.
Heat ghee and add cumin seeds.
Add the drained rice and sauté briefly.
Add water and salt.
Cover and cook until the rice is fluffy.
Garnish with coriander.
8. Raita
Whisk chilled yogurt until smooth.
Add grated cucumber or vegetables.
Add salt, roasted cumin powder and a little coriander.
Mix well and refrigerate before serving.

9. Salad & Chutneys

Serve sliced cucumber, carrot, onion, lemon and tomato.
For green chutney, blend coriander, mint, green chilli, lemon juice and salt.

10. Dessert

The thali appears to include Indian milk-based sweets/kheer-type desserts. For a simple kheer:

Boil milk.
Add washed rice or vermicelli.
Cook slowly until thick.
Add sugar, cardamom and chopped nuts.
Garnish with almonds/pistachios and serve chilled or warm.