Thali

Instructions

1. Rinse the rice, then soak it for 20 minutes. Cook the red lentils in 600 ml of water with the turmeric and a pinch of salt for 15 minutes, until soft and mushy.
2. Meanwhile, peel the potatoes and cut them into cubes. Fry them in a spoonful of oil with the cumin seeds until lightly golden.
3. In another pan, fry the sliced onion in the rest of the oil until browned. Add the garlic, ginger and chopped tomatoes, then simmer for 10 minutes.
4. Add the potatoes and peas to the tomato sauce, then season with garam masala, chilli and salt. Cover and cook over low heat for 10 minutes.
5. Cook the rice in boiling salted water for 12 minutes, then drain. Mix the yoghurt with a little salt and chopped coriander.
6. Arrange everything on a round tray: rice in the centre, dal, vegetables and yoghurt in the small bowls. Add lime wedges and serve with the flatbreads.