Karnataka Thali

Karnataka Thali is a vibrant vegetarian brunch spread featuring a variety of flavors and textures, showcasing the culinary diversity of Karnataka. This wholesome meal includes traditional dishes like Bisibelebath, Palya, Raita, and a sweet finish with Mysore Pak.

Ingredients

• Rice - 1 cup
• Toor dal (split pigeon peas) - 1/2 cup
• Mixed vegetables (carrots, beans, peas) - 1 cup
• Bisibelebath powder - 2 tablespoons
• Turmeric powder - 1/2 teaspoon
• Mustard seeds - 1 teaspoon
• Curry leaves - 10 leaves
• Ghee - 2 tablespoons
• Salt - to taste
• Yogurt - 1/2 cup
• Cucumber - 1/2 medium
• Tomato - 1 medium
• Green chili - 1, chopped
• Grated coconut - 2 tablespoons
• Mysore Pak - 4 pieces

Steps

1. Rinse the rice and toor dal separately under cold water until the water runs clear, then soak them in water for 30 minutes.
2. In a pressure cooker, add soaked toor dal, mixed vegetables, turmeric powder, and 3 cups of water. Cook for 3 whistles or about 15 minutes until soft.
3. In the same cooker, add the soaked rice, Bisibelebath powder, and salt. Mix well and pressure cook for another 2 whistles.
4. In a pan, heat ghee over medium heat. Add mustard seeds and let them splutter. Add curry leaves and sauté for a minute before mixing into the cooked rice and dal mixture. Stir well and adjust seasoning if necessary.
5. For the raita, chop the cucumber and tomato. In a bowl, combine yogurt, cucumber, tomato, chopped green chili, grated coconut, and a pinch of salt. Mix well and set aside.
6. To serve, plate the Bisibelebath, add a portion of raita on the side, and finish with a piece of Mysore Pak for a sweet touch.

Nutrition

• Calories: 550
• Protein: 18 g
• Carbs: 85 g
• Fiber: 12 g
• Sugar: 8 g
• Sodium: 500 mg
• Cholesterol: 15 mg
• Total Fat: 18 g
• Saturated Fat: 10 g
• Unsaturated Fat: 8 g
• Water: 0.5 L

Health Benefits

• Rich in proteins and essential nutrients from dal and vegetables.
• Yogurt in raita aids digestion and provides probiotics.

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