A thali is a complete meal served on a single plate, typically containing all six tastes (sweet, sour, salty, bitter, pungent, and astringent) and a balance of nutrients — carbs, protein, fiber, fats, vitamins, and minerals.
Rice
Type: Usually plain white rice or sometimes jeera (cumin) rice.
Nutrition: A source of carbohydrates and energy.
Role: Pairs well with dals and curries for a fulfilling base.
🫘 Sabut Masoor Dal (Whole Brown Lentils)
Description: Whole red lentils with skin; earthy taste.
Nutrition: High in protein, iron, and dietary fiber.
Cooking: Boiled and cooked with spices like turmeric, cumin, and garlic.
Health Benefit: Supports digestion and muscle repair.
Raita
Made From: Yogurt mixed with grated vegetables (like cucumber or onion), salt, and spices (like cumin powder).
Nutrition: High in probiotics, calcium, and cooling for the body.
Purpose: Balances spicy food and aids digestion.
Chapati (Roti)
Type: Whole wheat flatbread.
Nutrition: Good source of complex carbs and fiber.
Role: Typically eaten with dal or vegetable curry, used to scoop or wrap food.
Soya Chaap Sabzi
Made From: Soya protein shaped like meat sticks (chaap), cooked in a spiced curry.
Nutrition: Rich in protein, often used as a meat substitute.
Texture: Chewy, meat-like; very filling and satisfying.
Taste: Absorbs flavor of gravy; often spicy or tangy.
Health Balance
This meal provides:
Carbs: Rice, chapati
Protein: Soya chaap, masoor dal
Fiber: Dal, chapati, veggies
Fat: From cooking oils
Probiotics: Raita
Micronutrients: From spices, lentils, and vegetables
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