Maharashtra Day 2025: Indian chefs share easy recipes for lesser-known dishes

Every year Maharashtra Day is observed on May 1 Coinciding with Labour Day and Gujarat Day which is also marked on the same day there is a lot to celebrate for Indians including their different cultures and cuisines While there are many different days that can be done food is one of the easiest ways as it differs every few hundred kilometresAs people bring in the day Indian chefs not only highlight the lesserknown dishes but also share interesting recipes that people can follow to make the dishes While one from the coastal region is not popularly seen on city menus the other is one that is muchloved but doesnt get its due credit chefs believeVaalache BirdheWhile there are many dishes known in Maharashtrian cuisine chef Anshul Dhyani executive chef at ITC Grand Central in Parel says the Konkan coastal region boasts of Vaalache Birdhe which is a sprouted hyacinth bean curry Itrsquos one of those dishes that rarely makes it out of the Konkan householdrdquo says Dhyani continuing ldquoYet itrsquos incredibly nuanced hearty and deeply comfortingrdquo The city chef says it is a simple recipe thats frequently found in village kitchens boiling away in clay pots The main component vaal field beans or hyacinth beans are soaked sprouted and cooked slowly in a gravy made from coconut and flavoured with curry leaves mustard seeds and a hint of jaggery The end product is a meal that is fragrant creamy and subtly strong in flavour Even though its full of flavour and a plantbased protein Dhyani says Vaalache Birdhe isnt often found on menus in cities Slowcooked dish like this where you soak sprout roast and grind feels like a luxury in todays fastpaced society However that is precisely the reason it ought to be kept intact Its a bowlful of heritage he concludesIngredientsHyacinth beans or sprouted vaal 1 cupFreshly shredded coconut 2 tbspCumin seeds 1 tspGreen chilli optional 1 noPowdered turmeric 12 tspRed chilli powder 12 tspJaggery 12 tspAdd salt to tasteOil 1 tbspMustard seeds 12 tspCurry leaves 5 to 6 nosA pinch of hing or asafoetidaFor garnish use fresh corianderMethod1 To sprout the beans soak the vaal for the entire night After draining cover with a muslin towel and let it sprout for 24 to 36 hours If you want a smoother texture peel off the outer skin2 Make the coconut masala by using a little water to grind the coconut cumin seeds and green chilli optional to get it as a smooth paste3 To prepare the curry heat some oil in a skillet Add curry leaves mustard seeds and a dash of asafetida hing Sauteacute for a short while Sauteacute the sprouting vaal for 2 to 3 minutes4 Add salt red chili powder turmeric and a small amount of water Cover and cook until the beans are tender 8 to 10 minutesAdd the jaggery and coconut paste and stir If necessary add water to achieve the desired consistency amp simmer for an additional 4 to 5 minutes5 Serve hot with amboli soft rice pancakes or steaming rice garnished with fresh corianderThalipeethAll the way from Ranchi chef Ranjeet Yadav executive chef at Courtyard by Marriott in the city says Thalipeeth is a multigrain masterpiece that is overlooked He explains When we talk about Maharashtrian cuisine the spotlight often falls on vada pav puran poli or poha Yet tucked quietly behind these dishes is Thalipeeth He further adds Itrsquos a multigrain flatbread traditionally made using a special flour mix called bhajani blending roasted grains legumes and spices Full of flavour high in nutrition and deeply satisfying Thalipeeth represents wholesome eating at its best Unfortunately it is not known much outside of Maharashtra says Yadav because it does not fit into the mould of lsquotrendyrsquo foods mdash itrsquos brown coarse hearty and demands slow eating not fast admirationIngredientsBhajani flour or make your own roasted jowar bajra wheat rice chana dal ground together 1 cupOnion small finely chopped 1 noGreen chilies finely chopped 12 nosFresh coriander leaves chopped 2 tbspCumin seeds 1 tspTurmeric powder 12 tspSalt to tasteWater as neededGhee or oil for roastingMethod1 Make the dough In a mixing bowl combine bhajani flour chopped onions chillies coriander cumin turmeric and salt Add water little by little to form a soft slightly sticky dough2 Shape the thalipeeth Wet your palms Take a portion of dough and pat it into a thin circle about 56 inches directly onto a plastic sheet banana leaf or butter paper Traditionally small holes are poked in the centre to help it cook evenly3 Cook Heat a tawa griddle drizzle a little ghee or oil and gently transfer the thalipeeth onto it Cook on medium heat until golden brown and crisp flipping once4 Serve Serve hot with a dollop of homemade butter loni a side of curd or spicy pickleatOptionskeyd0ddb8ef8f1a62a8cdd22fac27fc5ea7formatiframeheight90width728params