Simple & Yummy Lunch Thali

To prepare a Simple & Yummy Lunch Thali, start by rinsing basmati rice until the water runs clear. Sauté mixed vegetables in oil, then add the rinsed rice, water, garam masala, and salt. Bring to a boil, cover, and simmer until cooked. For the boondi raita, whisk yogurt with boondi, roasted cumin powder, salt, and chopped coriander. Make peanut dhaniya chutney by blending peanuts, coriander leaves, green chili, salt, and lemon juice. Knead whole wheat flour with salt and oil for triangle parathas, then cook on a hot griddle. Roast and mash eggplant for baingan bharta, and prepare a cucumber salad with chopped cucumber, lemon juice, salt, and coriander.

Yes, the Simple & Yummy Lunch Thali is entirely vegetarian. It features a variety of dishes including basmati rice, mixed vegetables, boondi raita, peanut chutney, triangle parathas, baingan bharta, and cucumber salad, making it a perfect choice for vegetarians.

If you're looking for substitutions in the Simple & Yummy Lunch Thali, you can replace basmati rice with any long-grain rice or quinoa. For the yogurt in boondi raita, use a dairy-free yogurt alternative. If you don't have peanuts for the chutney, you can use cashews or sunflower seeds instead. Additionally, if you want to make the parathas gluten-free, you can use a gluten-free flour blend.

To store leftovers from the Simple & Yummy Lunch Thali, place each component in airtight containers. The cooked rice and baingan bharta can be refrigerated for up to 3-4 days. The boondi raita should be consumed within 2 days for best freshness. Parathas can be stored in a separate container, and it's best to reheat them on a griddle before serving.

The Simple & Yummy Lunch Thali pairs well with a variety of Indian dishes. You can serve it alongside a spicy curry like chana masala or palak paneer for added flavor. For a refreshing drink, consider serving a mango lassi or masala chai. Additionally, a side of pickles or papad can enhance the meal experience.