Gujarati Thali
A vibrant vegetarian feast built on fluffy rice with crispy okra, buttery dal, and zingy cucumber raita. Comes together on one skillet in 20 minutes—pure comfort, no fuss.
- Total time
- 20 min
- Servings
- 2
- Calories
- 385
- Protein
- 14g
Ingredients
- 8 oz okra, trimmed and halved lengthwise
- 1.5 cups cooked white rice
- 1 can (15 oz) canned yellow lentils (dal), drained
- 1 medium cucumber, thinly sliced
- 1 medium tomato, diced
- ½ tsp chili powder or cayenne
- ½ tsp mustard seeds
- 1 tbsp ginger-garlic paste
Instructions
- 1
Heat 2 tbsp oil in a large skillet over medium-high. When it shimmers, add mustard seeds and listen for them to pop, ~30 seconds.
- 2
Stir in ginger-garlic paste, cook until fragrant, ~30 seconds. Add okra, cook without stirring for 2 minutes until edges brown.
- 3
Toss okra, sprinkle salt and chili powder, cook 2 more minutes until crispy and golden. Transfer to a plate.
- 4
In the same skillet, warm the dal with a splash of water, stirring occasionally, 2 minutes. Season with salt and pepper.
- 5
In a small bowl, toss cucumber with tomato, a pinch of salt, and a squeeze of lemon. Let sit 1 minute.
- 6
Divide rice between two plates. Top with warm dal, crispy okra, and cucumber-tomato raita. Serve immediately.
Tools you’ll need
- large skillet (12-inch)
- small bowl
- spoon
- knife
- cutting board
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