thali

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