Satvik Platter

For subji preparation. Take oil in kadai add mustard jeera saunf curry leaves hing and turmeric to it. Once they splutter add cabbage and salt and let it cook for a while. Once don’t add soaked and boiled Chanadhal and brown Chanato the cabbage. Now mix in chilli powder amchur and Dhaniya powder with very little water and pour it into the cabbage and dhal.. let the masalas get absorbed with the veggies and dhal.

Once done add coriander and garnish. Note soak the dhals for 6 hours and then pressure cook it for 7 whistles.

Curd rice preparation. Mix in curds with mushy rice and then add tadka of mustard seeds jeera ginger hing and salt to it then garnish with coriander leaves.

Phulkas preparation. 1 cup of atta mixed with approximately 750 ml water (if needed add more) let the water be lukewarm to get a soft dough make a soft dough rest it for 20 mins. Note add oil and salt to get a nice dough.Then roll thin rotis cook on one side till small bubbles come then flip and cook on the other side till big bubbles come then place it on heat and cook till done. Grease it with ghee immediately to avoid getting dry.

Serve all three on special days when one is not supposed to have onion or garlic.