Name: Awadhi Thali/ Awadhi cuisine recipe by Shaheda Tabish at BetterButter
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 4
Ingredients: For Sultani dal:; Arhar dal or toor daal- 1 cup; Bay leaf - 1; Green Chilly- 2; Garlic- 5 to 6 cloves; Cumin seed- 1/2 tsp; Red chilly powder- 1/2 tsp; GARAM MASALA- 1/4 TSP; Curd- 200 gm; Cream or malai- 3 tbsp; milk- 1/2 cup; For Dum Bhindi:; Okra/bhindi- 1/2 kg; Onion- 1 sliced; tomato- 1 finely chopped; Green chilly paste- 1/2 tsp; Garam masala- a pinch; Turmeric powder- 1/4 tsp; Boondi raita:; Boondi- 1 cup; Curd- 2 cups; Red chilly powder- 1/2 tsp; Black pepper powder- 1/2 tsp; Cumin powder- 1/4 tsp; Mint leaves

ABOUT Awadhi Thali/ Awadhi cuisine RECIPE

As my paranets belong to awadh i always used to have awadhi dishes in my day to day life.. it was a great pleasure for me to make this thali for my family members... Especially in a festive season.. though i m describing here some dishes not all...

Ingredients Serving: 4

For Sultani dal:
Arhar dal or toor daal- 1 cup
Bay leaf - 1
Green Chilly- 2
Garlic- 5 to 6 cloves
Cumin seed- 1/2 tsp
Red chilly powder- 1/2 tsp
GARAM MASALA- 1/4 TSP
Curd- 200 gm
Cream or malai- 3 tbsp
milk- 1/2 cup
For Dum Bhindi:
Okra/bhindi- 1/2 kg
Onion- 1 sliced
tomato- 1 finely chopped
Green chilly paste- 1/2 tsp
Garam masala- a pinch
Turmeric powder- 1/4 tsp
Boondi raita:
Boondi- 1 cup
Curd- 2 cups
Red chilly powder- 1/2 tsp
Black pepper powder- 1/2 tsp
Cumin powder- 1/4 tsp
Mint leaves

Instructions

Sultani dal: Boil the dal adding salt in a pressure cooker till it becomes soften. Blend it till you get a fine paste mixture.
In a bowl add curd, milk and cream. Mix it well. Keep aside.
In a pan add 1 tbsp oil. Add bay leaf, chopped garlic and cumin seeds. Crackle them.
Now add cream and milk mixture and cooked daal.
Mix it well.
Add red chilly powder, garam masala, chopped green chilly and salt if needed.
Cook for 10 to 12 minutes or get one boil.
Serve it with paratha and rice.
Dum bhindi: Cut okra in three parts.
Heat oil in a pan. Shallow fry okras. For 2 minutes.
Remove it and take it out on a plate.
Now in a same oil add onions. Sauté it till transparent.
Now add all masala and tomatoes.
Mix it well.
Now add okras and cover the lid.
Cook till bhindi becomes soft.
Boondi raita: In a bowl add boondi. (I have used salted boondi) . Add curd in it. Add all masala and salt if needed. Mix well.
Garnish with mint leaves.

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