As people observe Maharashtra Day on May 1, Indian chefs share recipes for unique dishes that often do not get the spotlight. While some of them are know, they are hardly seen beyond local eateries
Image for representational purpose only. Photo Courtesy: File pic
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. While there are many different days that can be done, food is one of the easiest ways.
As people bring in the day, Indian chefs not only highlight the lesser-known dishes, but also share interesting recipes that people can follow to make the dishes.
Vaalache Birdhe
While 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. It’s one of those dishes that rarely makes it out of the Konkan household,” says Dhyani, continuing, “Yet, it’s incredibly nuanced, hearty, and deeply comforting.” The city chef says it is a simple recipe that's 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 it's full of flavour and a plant-based protein, Dhyani says Vaalache Birdhe isn't often found on menus in cities. "Slow-cooked dish like this where you soak, sprout, roast, and grind, feels like a luxury in today's fast-paced society. However, that is precisely the reason it ought to be kept intact. It's a bowlful of heritage," he concludes.
Ingredients:
Hyacinth beans, or sprouted vaal 1 cup
Freshly shredded coconut 2 tbsp
Cumin seeds 1 tsp
Green chilli (optional) 1 no
Powdered turmeric 1/2 tsp
Red chilli powder 1/2 tsp
Jaggery 1/2 tsp
Add salt to taste.
Oil 1 tbsp
Mustard seeds 1/2 tsp
Curry leaves 5 to 6 nos
A pinch of hing, or asafoetida
For garnish, use fresh coriander
Method:
1. 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 skin.
2. 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 paste.
3. To prepare the curry, heat some oil in a skillet. Add curry leaves, mustard seeds, and a dash of asafetida (hing). Sauté for a short while. Sauté the sprouting vaal for 2 to 3 minutes.
4. Add salt, red chili powder, turmeric and a small amount of water. Cover and cook until the beans are tender, 8 to 10 minutes.
Add the jaggery and coconut paste and stir. If necessary, add water to achieve the desired consistency & simmer for an additional 4 to 5 minutes.
5. Serve hot with amboli (soft rice pancakes) or steaming rice, garnished with fresh coriander.
Thalipeeth
All 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, "It’s 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 ‘trendy’ foods — it’s brown, coarse, hearty, and demands slow eating, not fast admiration.
Ingredients:
Bhajani flour (or make your own: roasted jowar, bajra, wheat, rice, chana dal ground together) 1 cup
Onion, small, finely chopped 1 no
Green chilies, finely chopped 1-2 nos
Fresh coriander leaves, chopped 2 tbsp
Cumin seeds 1 tsp
Turmeric powder 1/2 tsp
Salt to taste
Water, as needed
Ghee or oil, for roasting
Method:
1. 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 dough.
2. Shape the thalipeeth: Wet your palms. Take a portion of dough and pat it into a thin circle (about 5-6 inches) directly onto a plastic sheet, banana leaf, or butter paper. Traditionally, small holes are poked in the centre to help it cook evenly.
3. 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 once.
4. Serve: Serve hot with a dollop of homemade butter (loni), a side of curd, or spicy pickle.
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