Entree: Nepal – Thakali Cuisine – ठकाली थाली ➤ Thakali Thali (A traditional Thakali set meal from Nepal featuring rice served with seasoned lentil soup, vegetable curry, a meat curry, pickles and condiments on a single platter)

Serving Size: 4

Approximate Time

Prep 1 hr

Cook 1 hr

Total 2 hrs

Ingredients

- 2 cups (400 g) long-grain white rice (uncooked)
- 2 cups (480 ml) water (for rice) plus additional as needed
- 1 cup (200 g) split red lentils (masoor dal), rinsed
- 3 cups (720 ml) water (for dal)
- 1/2 tsp (2.5 g) turmeric for dal
- 1 tbsp (15 ml) vegetable oil for dal tempering
- 1 tsp (5 g) cumin seeds for dal tempering
- 4 cloves (12 g) garlic, sliced for dal tempering
- 1/2 tsp (2.5 g) salt for dal, more to taste
- 1 lb (454 g) bone-in chicken pieces, approx. 454 g total, skin removed
- 1 tbsp (15 ml) vegetable oil for chicken curry
- 1 medium onion, about 6 oz (170 g), finely chopped
- 1 tbsp (15 g) ginger-garlic paste
- 2 medium tomatoes, about 10 oz (280 g), chopped
- 1 tsp (5 g) ground coriander
- 1/2 tsp (1.5 g) turmeric
- 1 tsp (5 g) ground cumin
- 1/2 tsp (1.5 g) chili powder, or to taste
- 1/2 cup (120 ml) water (for chicken curry)
- 2 medium potatoes, about 1 lb (450 g), peeled and cubed
- 1 tbsp (15 ml) vegetable oil for tarkari
- 1 tsp (5 g) mustard seeds
- 1/2 tsp (1.5 g) turmeric for tarkari
- 1 small bunch spinach or greens, about 6 oz (170 g), washed and roughly chopped
- 1 tbsp (3 g) dried jimbu or 1 tbsp (6 g) chopped green onion as substitute
- 1 cup (150 g) cucumber and tomato salad, chopped
- 6 small cherry tomatoes or 1 medium tomato, chopped for achar
- 1 tsp (5 ml) sesame oil for achar
- 1/2 tsp (2.5 g) timur (Sichuan pepper) or crushed red pepper for achar
- 1 tbsp (15 ml) lemon juice for achar
- 2 tbsp (30 ml) ghee or unsalted butter for finishing
- Fresh cilantro for garnish, about 2 tbsp (8 g), chopped

Instructions

1. Rinse the rice until water runs clear, then cook: combine rice and 2 cups (480 ml) water in a pot, bring to a boil, reduce to low, cover and simmer 15–18 minutes until tender. Fluff and keep warm.
2. Prepare the dal: in a saucepan, combine rinsed lentils, 3 cups (720 ml) water, 1/2 tsp turmeric and a pinch of salt. Bring to a boil, then simmer 15–20 minutes until soft and slightly thickened.
3. Temper the dal: heat 1 tbsp (15 ml) oil in a small pan, add 1 tsp (5 g) cumin seeds until fragrant, add sliced garlic and fry briefly. Pour the tempered oil and aromatics into the cooked dal, stir, and adjust salt. Keep warm.
4. Make the chicken curry: heat 1 tbsp (15 ml) oil in a pot over medium heat. Add chopped onion and sauté until golden. Add ginger-garlic paste and cook 1–2 minutes.
5. Add the chopped tomatoes, ground coriander, turmeric, cumin, and chili powder. Cook until tomatoes break down and oil separates from the masala.
6. Add the chicken pieces and sear briefly to coat with spices. Pour in 1/2 cup (120 ml) water, cover, and simmer 20–25 minutes until chicken is cooked through. Adjust seasoning and stir in chopped cilantro before serving.
7. Prepare the tarkari (potato-vegetable curry): heat 1 tbsp (15 ml) oil in a skillet, add mustard seeds until they pop, then add cubed potatoes, 1/2 tsp turmeric and salt. Sauté and add a splash of water, cover and cook until potatoes are tender, about 12–15 minutes.
8. When potatoes are nearly done, stir in chopped spinach and dried jimbu (or green onion substitute), cook 2–3 minutes until greens wilt. Finish with a small knob of ghee for richness.
9. Make the quick tomato achar: combine chopped tomato, sesame oil, lemon juice, timur or crushed red pepper and a pinch of salt. Let rest 5–10 minutes to meld flavors.
10. Assemble the Thakali Thali: on each plate or metal platter place a mound of steamed rice, a bowl of dal, a spoonful of tarkari, a portion of chicken curry, a small serving of tomato achar and a side of cucumber-tomato salad. Drizzle a little ghee over rice and garnish with cilantro.
11. Serve immediately so each diner can mix rice with dal and enjoy the variety of condiments characteristic of a traditional Thakali meal.