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Thali Menu #139 -Ganesh Chaturthi Special- Maharashtra

5 Sep, 2019

Thali Menu #139 -Ganesh Chaturthi Special- Maharashtra

Ganesh Chaturthi Festival


Ganesh Chaturthi, in Hinduism, 10-day festival marking the birth of the elephant-headed deity Ganesha, the god of prosperity and wisdom. It begins on the fourth day (chaturthi) of the month of Bhadrapada (August–September), the sixth month of the Hindu calendar.


At the start of the festival, idols of Ganesha are placed on raised platforms in homes or in elaborately decorated outdoor tents. The worship begins with the pranapratishtha, a ritual to invoke life in the idols, followed by shhodashopachara, or the 16 ways of paying tribute. Amid the chanting of Vedic hymns from religious texts like the Ganesh Upanishad, the idols are anointed with red sandalwood paste and yellow and red flowers. Ganesha is also offered coconut, jaggery, and 21 modaks (sweet dumplings), considered to be Ganesha’s favourite food.


At the conclusion of the festival, the idols are carried to local rivers in huge processions accompanied by drumbeats, devotional singing, and dancing. There they are immersed, a ritual symbolizing Ganesha’s homeward journey to Mount Kailas—the abode of his parents, Shiva and Parvati. Ganesh Chaturthi assumed the nature of a gala public celebration when the Maratha ruler Shivaji (c. 1630–80) used it to encourage nationalist sentiment among his subjects, who were fighting the Mughals. In 1893, when the British banned political assemblies, the festival was revived by the Indian nationalist leader Bal Gangadhar Tilak. Today the festival is celebrated in Hindu communities worldwide and is particularly popular in Maharashtra and parts of western and southern India.


The Cuisine

Maharashtra, a state spanning west-central India, is best known for its fast-paced capital, Mumbai (formerly Bombay), and as the home of ‘Bollywood’.

The cuisine has distinctive attributes while sharing much with other Indian cuisines. Traditionally, Maharashtrians have considered their food to be more austere than others. Maharashtrian cuisine includes mild and spicy dishes. Due to its vast geographical differences, each region of the state offers a distinctive style of cooking and dishes.. 

At Daana this weekend we celebrate the Ganesh Chaturthi festival with a traditional Maharashtrian meal with items that are prepared especially during this festive time and as such will be a pure vegetarian fare respectful of the customs and traditions observed during this festival.

Recipe of the Week

Palakurra Pappu

Ultimate comfort food!
Prep Time30 mins
Cook Time30 mins
Course: Lentils, Main Course
Cuisine: Andhra, South Indian
Keyword: Comfort food


  • Pressure Cooker or Stock Pot
  • Frying Pan


For cooking the dal:

  • 1 cup Toor dal
  • 2 cups Spinach chopped
  • 1 no Onion sliced chopped- 1
  • 1 no Tomato diced chopped 1
  • 1-2 tsp Tamarind paste
  • ¼ tsp Turmeric powder
  • 2-3 nos Green chillies, slit lengthwise
  • ½ tsp Ginger finely chopped
  • Salt to taste
  • 1-1½ cups Water

For Tempering:

  • ½ tsp Mustard seeds
  • ½ tsp Cumin seeds
  • ½ tsp Urad dal 1/2 tsp
  • 2-4 cloves Garlic cloves crushed
  • 2 nos Dry red chillies
  • 1 sprig Fresh curry leaves
  • 1 tbsp Cooking Oil


Method for Cooking the Dal

  • In a pressure cooker, place dal, palak leaves, onions, tomatoes, tamarind paste, green chillies, ginger, and turmeric powder. Add 1 1/2 to 2 cups of water and pressure cook up to 2 whistles. If cooking over the stove top in a pot, cook till the dal is almost cooked.

Method for Tempering the Dal

  • Heat oil in a frying, add mustards seeds and as they jump around, add cumin seeds, urad dal, garlic, red chillis and curry leaves and stir fry for half a minute.
  • Add this to the cooked dal along with salt and combine. Cook on slow to medium flame for 5-7 mts without lid or till you get the consistency of your choice.
  • Serve hot with steamed rice, a dollop of ghee and pappadam.