Nisha's thali recipe
 Nisha's thali consists of black cardamom rice, mustard cabbage, mango dal and a prawn curry. It will really impress the family or guests! 4 tbsp vegetable oil1 tsp cumin seeds5 black cardamom pods200g/7oz white basmati rice 4 tbsp vegetable oil 1 tsp cumin seeds 5 black cardamom pods 200g/7oz white basmati rice 3 tbsp vegetable oil1 tsp black mustard seed½ savoy cabbage, finely shredded150g/5½oz salted roasted cashews2 garlic cloves, grated½ tsp turmeric ¼ tsp chilli powder½ tsp brown sugar1 tsp English mustard½ lemon, juice onlysalt, to taste 3 tbsp vegetable oil 1 tsp black mustard seed ½ savoy cabbage, finely shredded 150g/5½oz salted roasted cashews 2 garlic cloves, grated ½ tsp turmeric ¼ tsp chilli powder ½ tsp brown sugar 1 tsp English mustard ½ lemon, juice only salt, to taste 200g/7oz red lentils1 under-ripe mango, chopped into 2½cm/1inch cubes3 tbsp vegetable oil1 tsp cumin seeds1 large green chilli, pierced4 tbsp tinned chopped tomatoes1 tsp turmeric¼ tsp chilli powder½ tsp brown sugar½ lemon, juice onlyhandful coriander, choppedsalt, to taste 200g/7oz red lentils 1 under-ripe mango, chopped into 2½cm/1inch cubes 3 tbsp vegetable oil 1 tsp cumin seeds 1 large green chilli, pierced 4 tbsp tinned chopped tomatoes 1 tsp turmeric ¼ tsp chilli powder ½ tsp brown sugar ½ lemon, juice only handful coriander, chopped salt, to taste 4 tbsp vegetable oil1 tsp panch phoran1 large pierced green chilli200g/7oz tin chopped tomatoes½ tsp brown sugar1 tsp turmeric¼ tsp chilli powder 150-200g/5½-7oz cooked king prawns, peeled200g/7oz frozen peas, thawed2 tsp English mustardsqueeze of lemon handful coriander, choppedsalt, to taste 4 tbsp vegetable oil 1 tsp panch phoran 1 large pierced green chilli 200g/7oz tin chopped tomatoes ½ tsp brown sugar 1 tsp turmeric ¼ tsp chilli powder 150-200g/5½-7oz cooked king prawns, peeled 200g/7oz frozen peas, thawed 2 tsp English mustard squeeze of lemon handful coriander, chopped salt, to taste Method To make the rice, heat the oil in a saucepan with a fitted lid. Add the cumin seeds and fry for a couple of minutes, until almost black. Toss in the cardamom pods and fry for a few seconds. Stir in the rice and toss together. Add 400ml/14fl oz water and simmer without a lid until it is almost dry. Place the tight-fitting lid on and switch off the heat and leave for 10 minutes.To make the cabbage, heat the oil in a wok or large frying pan. Add the mustard seeds and fry until they turn grey. Add all the other ingredients, except the lemon, and toss together until the cabbage softens. Add the squeeze of lemon and serve.To make the dal, bring 5 cups of water to the boil in a saucepan, add the lentils and mango and simmer for 15–20 minutes, until soft. Heat the oil in a small saucepan and add the cumin seeds. Fry until for a couple of minutes, until almost black. Now add the green chilli for a few seconds, then add the tomato and powdered spices. Fry for a couple of seconds. Tip the spices into the lentils with the sugar, lemon juice, coriander and salt to taste. To make the prawn curry, heat the oil in a wok or frying pan and fry the panch phoran seeds for a few seconds. Add the green chilli, tomatoes, sugar, turmeric, chilli powder and salt to taste. Cook for a few minutes. Add the prawns, peas and mustard. Cook for a couple of minutes until they are hot. Finish with a squeeze of lemon and the corianderServe the dishes in individual bowls or in a thali tray. To make the rice, heat the oil in a saucepan with a fitted lid. Add the cumin seeds and fry for a couple of minutes, until almost black. Toss in the cardamom pods and fry for a few seconds. Stir in the rice and toss together. Add 400ml/14fl oz water and simmer without a lid until it is almost dry. Place the tight-fitting lid on and switch off the heat and leave for 10 minutes. To make the rice, heat the oil in a saucepan with a fitted lid. Add the cumin seeds and fry for a couple of minutes, until almost black. Toss in the cardamom pods and fry for a few seconds. Stir in the rice and toss together. Add 400ml/14fl oz water and simmer without a lid until it is almost dry. Place the tight-fitting lid on and switch off the heat and leave for 10 minutes. To make the cabbage, heat the oil in a wok or large frying pan. Add the mustard seeds and fry until they turn grey. Add all the other ingredients, except the lemon, and toss together until the cabbage softens. Add the squeeze of lemon and serve. To make the cabbage, heat the oil in a wok or large frying pan. Add the mustard seeds and fry until they turn grey. Add all the other ingredients, except the lemon, and toss together until the cabbage softens. Add the squeeze of lemon and serve. To make the dal, bring 5 cups of water to the boil in a saucepan, add the lentils and mango and simmer for 15–20 minutes, until soft. To make the dal, bring 5 cups of water to the boil in a saucepan, add the lentils and mango and simmer for 15–20 minutes, until soft. Heat the oil in a small saucepan and add the cumin seeds. Fry until for a couple of minutes, until almost black. Now add the green chilli for a few seconds, then add the tomato and powdered spices. Fry for a couple of seconds. Tip the spices into the lentils with the sugar, lemon juice, coriander and salt to taste. Heat the oil in a small saucepan and add the cumin seeds. Fry until for a couple of minutes, until almost black. Now add the green chilli for a few seconds, then add the tomato and powdered spices. Fry for a couple of seconds. Tip the spices into the lentils with the sugar, lemon juice, coriander and salt to taste. To make the prawn curry, heat the oil in a wok or frying pan and fry the panch phoran seeds for a few seconds. Add the green chilli, tomatoes, sugar, turmeric, chilli powder and salt to taste. Cook for a few minutes. Add the prawns, peas and mustard. Cook for a couple of minutes until they are hot. Finish with a squeeze of lemon and the coriander To make the prawn curry, heat the oil in a wok or frying pan and fry the panch phoran seeds for a few seconds. Add the green chilli, tomatoes, sugar, turmeric, chilli powder and salt to taste. Cook for a few minutes. Add the prawns, peas and mustard. Cook for a couple of minutes until they are hot. Finish with a squeeze of lemon and the coriander Serve the dishes in individual bowls or in a thali tray. Serve the dishes in individual bowls or in a thali tray.