South Indian Thali In 20 Minutes

Published On November 27, 2025
In Article
By Guest Author
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Prep Time
10 minutes
Cook Time
10 minutes
Difficulty Level
Intermediate

Ingredients

FOR PREPARING BHINDI SAMBAR :
Oil - 2 tbsp
Bengal Gram / Chana Dal - 1/2 tsp
Mustard Seeds / Rai - 1/2 tsp
Dry Red Chillies / Sukhi Lal Mirchi - 1 to 2
Asafoetida / Hing - A pinch
Lady Finger / Bhindi / Okra - 200 gms chopped
Turmeric Powder / Haldi Powder - 1/2 tsp + As required
Salt - As per taste
Tamarind / Imli - 1/4 Cup
Water - As required
Sambar Powder - 2 & 1/2 tsp
Jaggery / Gud - 1 tsp
Pigeon Peas / Toor Dal - 1 Cup
Tomato / Tamatar - 1 Chopped
Coriander Leaves / Hara Dhaniya - A handful
Clarified Butter / Ghee - 1 to 2 tbsp
FOR PREPARING TOMATO GOJJU :
Oil - 2 tbsp
Bengal Gram / Chana Dal - 1/2 tsp
Mustard Seeds / Rai - 1/2 tsp
Cumin Seeds / Jeera - 1/2 tsp
Green Chilli / Hari Mirchi - 2 to 3 Slited
Turmeric Powder / Haldi Powder - 1/2 tsp
Tomato / Tamatar - 2 Finely chopped
Salt - As per taste
Cumin Seeds Powder / Jeera Powder - 1 & 1/2 tsp
Roasted Dry Fenugreek Seeds Powder / Bhuna Methi Dana Powder - 1 tsp
Roasted Sesame Seeds Powder / Bhuna Til Powder - 1/2 Cup
Jaggery / Gud - 1 tsp
Red Chilli Powder / Lal Mirch Powder - 1/2 tsp
FOR PREPARING CABBAGE MOONG DAL KI SABJI :
Oil - 2 tbsp
Bengal Gram / Chana Dal - 1/2 tsp
Mustard Seeds / Rai - 1/2 tsp
Green Chilli / Hari Mirchi - 2 to 3 Slited
Turmeric Powder / Haldi Powder - 1/2 tsp
Cabbage / Patta Gobhi - 1 Cup grated
Salt - As per taste
Yellow Lentils / Pili Moong Dal - 1 Cup
Water - As required
Fresh Coconut / Nariyal - 2 to 3 tbsp grated (optional)
Coriander Leaves / Hara Dhaniya - A handful
FOR PREPARING KOSAMBARI SALAD :
Yellow Lentils / Pili Moong Dal - 1 Cup
Water - As required
Cucumber / Kheera - 1 Grated
Carrot / Gajar - 1 Grated
Coriander Leaves / Hara Dhaniya - A handful
Salt - As per taste
Lemon Juice / Nimbu Ka Ras - Of 1/2 Lemon
FOR RICE :
Cooked Rice - 1 Cup
Clarified Butter / Ghee - 1 to 2 tsp
tsp = teaspoon
tbsp = tablespoon

Instructions

FOR PREPARING BHINDI SAMBAR :
Take toor dal, 2 cups of water, and tomato in a pressure cooker Pressure cook on a medium flame for 4 to 5 whistles. Then let it cool down completely. Then open it. Add 1/2 tsp of turmeric powder and whisk it.
Soak tamarind in hot water for 5 to 10 minutes. Squeeze out its water. Then strain it. Keep it aside.
Heat oil in a prestige pan. Add chana dal, mustard seeds, dry red chilli, asafoetida, and bhindi. Mix well.
Saute it for 1 to 2 minutes on medium flame. Keep stirring occasionally. Then add turmeric powder and mix well.
Now add salt and mix well. Saute it for 1 to 2 minutes on medium flame. Keep stirring occasionally.
Then add tamarind water and mix well. Add sambar powder and jaggery. Mix well.
Now add cooked toor dal and mix well. Cover the pan with a lid and cook it for 2 to 3 minutes on medium flame. Keep stirring occasionally.
Add coriander leaves and mix well. Now add ghee and mix well.
Once done, turn off the flame. Take it out in a serving bowl.
FOR PREPARING TOMATO GOJJU :
Heat oil in a prestige pan. Add chana dal, mustard seeds, cumin seeds, green chilli, turmeric powder, and tomato. Mix well.
Now add salt and mix well. Saute it for 2 to 3 minutes on medium flame till the tomatoes become soft. Keep stirring occasionally.
Then add cumin seeds powder, roasted dry fenugreek seeds powder, roasted sesame seeds powder, jaggery, and red chilli powder. Mix well.
Saute it for 1 to 2 minutes on medium flame. Keep stirring occasionally.
Once done, turn off the flame and take it out in a serving bowl.
FOR PREPARING CABBAGE MOONG DAL KI SABJI :
Soak moong dal in water for 30 to 60 minutes. Then strain it. Keep it aside.
Heat oil in a prestige pan. Add chana dal, mustard seeds, green chilli, turmeric powder, and cabbage. Mix well.
Now add salt and mix well. Cover the pan with a lid and cook it for 2 to 3 minutes on medium flame. Keep stirring occasionally.
Then add soaked moong dal and mix well. Saute it for 2 to 3 minutes on medium flame. Keep stirring occasionally.
Further, add fresh coconut and coriander leaves. Mix well.
Once done, turn off the flame and take it out in a serving bowl.
FOR PREPARING KOSAMBARI SALAD :
Soak moong dal in water for 30 to 60 minutes. Then strain it.
Take it out in a mixing bowl. Add cucumber, carrot, coriander leaves, salt, and lemon juice. Mix well.
FOR RICE :
Take cooked rice on a serving plate and add ghee on it.
'South Indian Thali In 20 Minutes' is ready to be served with curd.