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Thali Menu #145 – Diwali Special- North Indian Festive Thali

15 Oct, 2019

Thali Menu #145 – Diwali Special- North Indian Festive Thali

About Diwali

Diwali, Divali, Deepavali or Dipavali is a festival of lights, which is celebrated by Hindus, Jains, Sikhs and some Buddhists across the globe. Diwali symbolises the spiritual “victory of light over darkness, good over evil and knowledge over ignorance.” Light is a metaphor for knowledge and consciousness.
During the celebration, temples, homes, shops and office buildings are brightly illuminated. The preparations, and rituals, for the festival typically last five days.

The rites
Diwali occurs on the night centering the new moon – the darkest night. During this time, diyas (oil lamps), candles and lanterns are lighted up all around. The 5 day festival is divided as such: Dhanteras (Day 1), Naraka Chaturdasi (Day 2), Lakshmi Puja (Day 3), Padwa, Balipratipada (Day 4), Bhai Duj and Bhaiya Dooji (Day 5).
Dhanteras: The festival of wealth, where metal (not iron) is purchased.
Naraka Chaturdasi: On this day, people carry out early morning rituals with oil, flowers, and sandalwood.
Lakshmi Puja: The main day where prayers are offered to Lakshmi.
Padwa, Balipratipada: A day to celebrate the love and bond between husband and wife. Men will present gifts to their wives on this day.
Bhai Duj, Bhaiya Dooji: The last day celebrates the bond between sisters and brothers with a prayer.

The most important aspect of the festival, as with most festivals, is feasting with family and friends. Festive food, especially Indian sweets is the hallmark of Diwali.


The Diwali Festive Thali

At Daana, we present a festive Menu typical of North Indian homes… so, come, join us as we celebrate the beautiful festival of lights at Daana.

Recipe of the Week

Narkel Diye Cholar Da

A Bengali style channa dal with whole spices, chillies and ginger and sliced coconut. Simple, easy to make, this dal is relished during festivals and in every day cooking in Bengali homes.
Prep Time10 mins
Cook Time30 mins
Soaking time2 hrs
Total Time2 hrs 40 mins
Course: Lentils
Cuisine: Bengali
Keyword: Simple, easy to make


  • Mixing bowl for soaking Channa Dal
  • Heavy-bottomed stockpot


  • 1 cup Chana dal/ Bengal Gram Dal washed Bengal Gram Dal , washed
  • 1 tablespoon Raisins
  • 2 tablespoon Dry coconut sliced
  • 3 nos Cardamom pods
  • 2 inch Cinnamon Stick
  • 3 nos Bay leaves
  • 2 teaspoons Ginger grated
  • 3 nos Green Chillies
  • 2 teaspoons Cumin seeds slit
  • 1 teaspoons Turmeric powder
  • 3 nos Dry red chillies
  • 1/2 tablespoon Mustard oil
  • 1/2 tablespoon Ghee
  • 1 teaspoon Sugar
  • Salt, to taste


  • Wash and soak the channa dal for 2-3 hours
  • Pressure cook the dal with a little salt and turmeric until just cooked, take care that the dal does not become too mushy
  • Heat a little oil in a heavy bottomed stockpot and shallow fry the coconut slices till a golden brown. Drain and set aside
  • Heat the ghee-oil mixture in the stockpot. Add the crushed cinnamon and cardamom. Next, add the bay leaf, cumin seeds, dry red chillies and allow to crackle.
  • Add the grated ginger and green chillies, sauté for a while and then gently pour the dal
  • Simmer the dal over low flame, occasionally stirring, for about 5 to 7 minutes
  • Add the raisins, sprinkle in the sugar and adjust the salt. (The dal is meant to have a thick consistency; you would not want it to be too thin). Finish with fried coconuts and serve hot.
  • Enjoy Narkel Diye Cholar Dal along with Steamed Rice and Til diye Beguni.


The dal is meant to have a thick consistency; you would not want it to be too thin). Finish with fried coconuts and serve hot.