Introduction

Hello everyone! I am Ajay Chopra, and today I am so excited to share the Ultimate Jain Thali Recipe with you.

When many of you requested a no‑onion, no‑garlic Jain thali, I knew I had to make something special. I remember the first time I tried a Jain thali—it was full of simple flavors, yet it felt so rich and satisfying.

 

Ingredients of Ultimate Jain Thali

 

Serves: 4 | Prep Time: 30 minutes | Cook Time: 60 minutes

• Dal Tadka:
  • ½ cup toor dal
  • ½ cup masoor dal
  • ½ cup moong dal
  • 2 green chilies, chopped
  • ¼ tsp turmeric powder
  • Salt, to taste
  • 2 tbsp ghee
  • 1 tsp cumin seeds
  • A pinch of hing (asafoetida)
  • 1 tomato, finely chopped
  • ½ tsp coriander powder
  • ¼ tsp red chili powder
  • Juice of ½ lemon
• Gatta Dhokli:
  • 1 cup besan (gram flour)
  • 1 tsp crushed coriander seeds
  • ½ tsp ajwain
  • ¼ tsp red chili powder
  • ¼ tsp turmeric powder
  • Salt, to taste
  • 2 tbsp oil (for dough)
  • 2 tbsp ghee (for gravy)
  • 1 tsp cumin seeds
  • 1 tsp mustard seeds
  • ½ cup yogurt, whisked
  • Kasuri methi, a pinch
  • Fresh coriander, chopped
  • A pinch of garam masala
• Matar‑Mangodi Pulao:
  • 1 cup mangodi (dried lentil nuggets)
  • 2 tbsp ghee
  • 1 bay leaf
  • 1 small cinnamon stick
  • 2 green cardamoms
  • 3 cloves
  • 1 tsp cumin seeds
  • A pinch of hing
  • ¼ tsp turmeric powder
  • ¼ tsp red chili powder
  • Salt, to taste
  • 1 tomato, sliced
  • ½ cup green peas
  • 1 cup basmati rice, rinsed
  • 1½ cups water
• Raw Banana Sabzi:
  • 2 raw bananas
  • 2 tbsp sesame seeds
  • 2 tbsp peanuts
  • A handful of fresh coriander
  • A handful of mint leaves
  • 1 green chili
  • ½ tsp ginger powder (sonth)
  • Salt, to taste
  • 2 tbsp oil
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • A pinch of hing
  • 1 sprig curry leaves
• Methi Paratha:
  • 2 cups whole wheat flour
  • 2 tbsp dried fenugreek leaves (kasuri methi)
  • ¼ tsp red chili powder
  • Salt, to taste
  • 2 tbsp chopped green chilies
  • 2 tbsp fresh coriander, chopped
  • Ghee, for cooking
• Mango Makhana Kheer:
  • 2 cups milk
  • 1 cup makhana (fox nuts)
  • 2 tbsp ghee
  • 2 tbsp sugar
  • ¼ tsp cardamom powder
  • A pinch of saffron
  • 2 tbsp chopped nuts (cashew, almond, raisins)
  • ½ cup mango puree

 

Instructions of Ultimate Jain Thali

1. Step 1: Cook Dal Tadka

   1. Wash the toor, masoor, and moong dal thoroughly.

   2. In a pressure cooker, add the washed dal, chopped green chilies, turmeric, salt, and enough water. Cook for two whistles until soft.

   3. In a pan, heat 1 tbsp ghee. Add cumin seeds and hing. When they crackle, add chopped tomato and cook until soft. Stir in coriander and red chili powder with a splash of water.

   4. Add the cooked dal, mash gently, and simmer. In the same pan, heat 1 tbsp ghee, add red chili powder, and pour this tadka over the dal. Squeeze lemon juice before serving.

   
2. Step 2: Make Gatta Dhokli

   1. In a bowl, mix besan, crushed coriander, ajwain, red chili powder, turmeric, salt, and 2 tbsp oil. Knead into a soft dough.

   2. Roll small balls, flatten with fingers, and set aside.

   3. In a pan, heat ghee. Add cumin and mustard seeds. When they crackle, stir in the yogurt–spice mixture (yogurt, chili powder, turmeric, coriander powder, salt).

   4. Once the gravy starts leaving oil, add water, bring to boil, then drop in the gatta pieces. Cook 4–5 minutes until the gatta are soft. Finish with kasuri methi, chopped coriander, and a pinch of garam masala.

   
3. Step 3: Prepare Matar‑Mangodi Pulao

   1. Heat ghee in a pan. Fry mangodi until golden, remove and set aside.

   2. In the same pan, add bay leaf, cinnamon, cardamoms, cloves, cumin, and hing. When fragrant, add turmeric, red chili powder, and salt.

   3. Add sliced tomato, cook 3–4 minutes, then stir in green peas for 2–3 minutes.

   4. Return fried mangodi and add rinsed basmati rice. Pour water (1 cup rice : 1½ cups water), bring to boil, cover and simmer 8–10 minutes. Let steam rest before fluffing.

   
4. Step 4: Cook Raw Banana Sabzi

   1. Steam raw bananas for 10–12 minutes until tender. Peel and dice.

   2. Grind coriander, mint, sesame seeds, peanuts, green chili, ginger powder, and salt into a coarse paste.

   3. In a pan, heat oil. Add mustard seeds, cumin seeds, hing, and curry leaves. When they crackle, add turmeric and the raw banana dices. Cook 1–2 minutes until edges crisp slightly.

   4. Stir in the paste, cook 1 minute, add a splash of water, adjust salt and lemon juice if desired. Toss until well coated.

   
5. Step 5: Make Methi Paratha

   1. In a bowl, combine wheat flour, kasuri methi, red chili powder, salt, chopped green chilies, coriander, and enough water to knead a soft dough. Rest 10 minutes.

   2. Divide into balls, roll each into a circle, apply ghee, sprinkle a little flour, fold and roll again gently to form layers.

   3. Cook on a hot tawa, applying ghee on both sides until golden brown and crisp. Serve hot.

   
6. Step 6: Prepare Mango Makhana Kheer

   1. In a pan, heat ghee and roast half the makhana. Set aside. Coarsely grind the other half into powder.

   2. In a saucepan, bring milk to a boil. Add makhana powder, simmer 5–7 minutes until it thickens.

   3. Stir in sugar, cardamom powder, saffron, roasted makhana, and chopped nuts. Cook 2 more minutes.

   4. Remove from heat, let it cool, then fold in mango puree. Chill before serving.

   

 

About the Recipe

This Ultimate Jain Thali Recipe has many parts: a mixed dal tadka, soft gatta dhokli in creamy gravy, a tangy raw banana sabzi, a fragrant matar‑mangodi pulao, spicy methi paratha, and a sweet mango makhana kheer.

Every dish in this thali follows Jain rules—no onions, no garlic—but still bursts with flavor from hing, turmeric, chilies, and fresh herbs. You will love how each bite feels new and exciting.

 

Cooking Tips

1. For the dal tadka, mash the tomatoes well until they are soft and pulpy before adding spices. This makes the dal smooth and creamy.

2. Steam the raw banana for 10–12 minutes so it cooks like a potato. Then peel and dice it for the sabzi.

3. Fry the mangodi (dried lentil nuggets) in ghee first to bring out their nutty flavor before adding them to the pulao.

4. Let the gatta dhokli rest after shaping, so the batter binds better and makes soft dumplings.

5. Always squeeze a little lemon juice on the dal just before serving—that brightens the flavor.

 

Pairing Guide

This Ultimate Jain Thali Recipe pairs wonderfully with a hot cup of masala chai or ginger tea.

Serve the dal and gatta dhokli with steamed basmati rice for a comforting meal.

The methi paratha goes great with a side of plain yogurt or a fresh cucumber salad.

Finish your meal with the mango makhana kheer—it is cool, creamy, and perfect after spicy dishes.

 

Frequently Asked Questions

1. What is in the Ultimate Jain Thali Recipe?

The Ultimate Jain Thali Recipe includes dal tadka, gatta dhokli, raw banana sabzi, matar‑mangodi pulao, methi paratha, and mango makhana kheer.

2. How do I make the dal for this thali?

I cook a mix of toor, masoor, and moong dal with green chilies and turmeric. Then I temper it with two tadkas—one with cumin, hing, chili, tomato and spices, and the second with chili powder in ghee.

3. How do I shape and cook gatta dhokli?

I knead besan with spices, oil, and water into a soft dough. Then I cut small pieces, press them flat, steam or boil them in gravy for 4–5 minutes until cooked through.

4. Can I use regular rice instead of basmati for the pulao?

Yes, you can use any long‑grained rice. But I prefer basmati in the Ultimate Jain Thali Recipe for its aroma and fluffiness.

5. How do I cook the raw banana for the sabzi?

I steam the banana for 10–12 minutes until tender. Then I peel, dice, and stir‑fry it with mustard seeds, cumin, hing, turmeric, and a ginger‑coriander‑mint paste.

6. How do I make the mango makhana kheer?

I roast makhanas in ghee, then cook them in hot milk with sugar, cardamom, saffron, and half of the makhanas ground to a powder. Finally, I stir in mango puree when the kheer cools.

7. What spice level is this thali?

The Ultimate Jain Thali Recipe is mildly spiced. You can adjust chili powder and green chilies to your taste.

8. Can I make any parts ahead of time?

Yes. You can cook the dal and pulao up to 4–5 hours before serving and reheat gently. The kheer can be made and chilled ahead too.

9. Why no onion and no garlic?

This thali follows Jain dietary rules, which avoid root vegetables like onion and garlic. We use hing (asafoetida) instead for depth of flavor.

10. How do I serve the Ultimate Jain Thali Recipe?

I arrange the pulao, dal tadka, gatta dhokli, raw banana sabzi, methi paratha, and kheer on a large plate or banana leaf. Squeeze lemon on the dal and enjoy!