Iyengar Thali

Ingredients (13)

• layer 1: 1/4c water
• layer 1: 3tbsp water
• layer 3: 1/4tsp each
• layer 1: 1/4 water
• layer 3: 1/2tsp each
• layer 1: 2tbsp water
• layer 1: 1/4 water
• layer 3: 1/2tsp each
• layer 4: 1/2c cooked dal
• layer 1: 2tsp sesame oil
• layer 3: 1tsp sambar powder
• layer 1: 3tbsp water
• layer 3: 1/4tsp each

Method

1. 1

   Mix soaked lentils with salad vegetables & coconut

2. 2

   Soak 1/4C split mung dal in water for 1 hour. Drain. Mix in 1/2C each (chopped cucumber, grated carrot), 1 chopped green chili, 2tsp lemon juice, 1/2tsp salt.

3. 3

   Saatramudhu (Thin curry)

4. 4

   Cook spiced lentil stock into a thin curry

5. 5

   Blend 2tsp tuvar dal, 4tsp pepper, 1 dry red chili, 1tsp cumin, 1/4tsp asafoetida, 1tsp salt to a coarse powder. In a 2L cooker, add 2C water, blended powder, 5 curry leaves, 1tsp ghee, 2tsp tamarind paste. Cook on high for 1 whistle. Let pressure settle. Mix in 2tsp ch cilantro.

6. 6

   Mix in 1/4C cooked & mashed lentils

7. 7

   Mix 2tbsp fried, sun dried neem flower

8. 8

   Mix 2tbsp caramelised tomatoes

9. 9

   Mix in 1/4C fruit juice

10. 10

    Mix in 1/4C stock

11. 11

    Mix in 1tbsp fried & ground lentils

12. 12

    mix in 1/2tsp roasted black pepper/ long pepper powder

13. 13

    Mix in 1/2tsp roasted cumin powder

14. 14

    Mix in chopped pan fried green chillies

15. 15

    Kadhamba sadham (Mixed rice)

16. 16

    Cook grains with mixed vegetables & lentils

17. 17

    In a 2L cooker, add 1/4C grated copra, 2tsp paruppu podi, 1/4C each chopped (ash gourd, carrot, broad beans, potato, squash), 2tsp tamarind paste, 1tsp each ( salt, sambar powder, jaggery), 1 slit green chili, 1/4C tuvar dal, 1/2C raw rice, 2C water, 5 curry leaves. Cook on high for 6 whistles. Let pressure settle. Mash coarsely with 1C water.

18. 18

    Dhadhyonnam (Curd rice)

19. 19

    Mix cooked grains with spiced yogurt.

20. 20

    In a 2L cooker, add 1/2C raw rice, 2tsp unsalted butter, 2C milk. Cook on high for 4 whistles. Mash coarsely. Let it come to room temperature. Mix in 1/4C yogurt, 1/2tsp salt, 1tsp tadka. Serve after 3 hours.

21. 21

    Pulippu kootu (Vegetable - lentil - coconut sour stew)

22. 22

    Cook vegetables with lentils, coconut & sour fruit pulp

23. 23

    Blend 1tsp each dhania, 1dry red chili, 1/2C grated coconut, 1/8tsp each (asafoetida, turmeric powder), 2tsp channa dal, 1tsp tamarind, 1/2tsp salt to a coarse paste.

24. 24

    In a 2L cooker, layer as below:

25. 25

    Layer 1: 1/4C water, 1tsp oil

26. 26

    Layer 2: 2C chopped vegetables

27. 27

    Layer 3: 1/2C cooked tuvar dal.

28. 28

    Layer 4: Spice paste

29. 29

    Cook on high for 2 whistles. Release pressure. Mix all.

30. 30

    Karamudhu (Dry vegetable curry)

31. 31

    Cook spiced vegetables into a dry curry

32. 32

    In a 2L cooker, layer as below:

33. 33

    Layer 1: 3tbsp water, 1tsp oil

34. 34

    Layer 2: 2C chopped vegetables

35. 35

    Layer 3: 1/4tsp each (salt, chilli powder), 1/8tsp each (turmeric powder, asafoetida)

36. 36

    Cook on high for 2 whistles. Release pressure. Mix all.

37. 37

    Mix in 2tbsp spiced lentil powder

38. 38

    Mix 2tbsp grated coconut

39. 39

    Mix 2tbsp cooked lentils

40. 40

    Paruppu kariamudhu (Vegetable - lentil stew)

41. 41

    Cook vegetables with spiced lentils

42. 42

    In a 2L cooker, layer as below:

43. 43

    Layer 1: 1/4 water, 1tsp oil

44. 44

    Layer 2: 2C chopped vegetables,

45. 45

    Layer 3: 1/2tsp each (salt, sambar powder)

46. 46

    Layer 4: 1/2C cooked dal

47. 47

    Cook on high for 2 whistles. Release pressure. Mix all.

48. 48

    More Kuzhambu (Yogurt stew)

49. 49

    Cook vegetables with spiced yogurt

50. 50

    Soak 1tbsp each (dhania, tuvar dal), 1/2tbsp rice in water for 1 hour. Drain. Add 1 chopped green chili, 1 dry red chili, 1/2tsp cumin, 1/8tsp each (roasted fenugreek, turmeric powder, asafoetida), 1/4C grated coconut, 1/2tsp salt. Blend to a paste.