Awadhi Platter/Awadhi Thali

4 servings
30 Minutes to prepare
1 Hours to cook

INGREDIENTS

  • 1. 1- For Sultani Daal:
  • 2. 1 cup Arhar or Toor daal
  • 3. 1 bay leaf
  • 4. 2 green chilly
  • 5. 5 to 6 garlic cloves
  • 6. 1/2 tsp cumin seeds
  • 7. 1/2 tsp red chilly powder
  • 8. 1/4 tsp garam masala powder
  • 9. 200 gm curd
  • 10. 3 tbsp fresh cream
  • 11. 1/2 cup milk
  • 12. 2- For Dum Bhindi:
  • 13. 500 gm okra/bhindi
  • 14. 1 onion sliced
  • 15. 1 tomato finely chopped
  • 16. 1 tsp green chilly paste
  • 17. 1 pinch garam masala
  • 18. 1/4 tsp turmeric powder
  • 19. Salt to taste
  • 20. 3- For Boondi Raita:
  • 21. 1 cup boondi
  • 22. 2 cup curd
  • 23. 1/2 tsp red chilly powder
  • 24. 1/2 tsp black pepper powder
  • 25. 1/4 tsp cumin powder
  • 26. 1/4 tsp mint powder
  • 27. Salt according to taste (in all)
  • 28. Oil5 tbsp (for all)

PREPARATION

1. Sultani Daal:

2. Boil the daal in a pressure cooker adding 1 tsp salt.

3. Cook it till it becomes soften. Blend it and make a fine paste.

4. In a bowl, add curd, cream and milk. Mix well and keep aside.

5. In a pan heat 1 tbsp oil, add in chopped garlic, cumin seeds and bay leaf. Crackle them.

6. Now add in cream and milk mixture and daal paste. Mix it really nice.

7. Add in red chilly powder, garam masala and chopped green chilly. And salt if needed. ( I had to add 1/3 tsp more)

8. Now cook for 8 to 10 minutes or till you get one boil.

9. Serve it with plain paratha or plain rice.

10. Dum Bhindi:

11. Cut okra/bhindi in three parts.

12. Heat 3 tbsp oil in a pan. Shallow fry the okras for 2 minutes.

13. Take it out on a plate.

14. Now in the same oil, add sliced onions and cook them till transparent.

15. Now add all masala and tomatoes. Mix well.

16. Now add okras and cover the lid. Cook till okra becomes soften.

17. Dum bhindi is ready to serve with chapati.

18. Boondi Raita:

19. In a bowl, add boondi (i have used salted boondi), curd, all masala and salt if needed.

20. Mix it well.

21. Garnish with curry leaves.

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