Maharshtrian Thali


Whenever I think of a complete meal, for me it’s the Thali. Thali means plate. Whichever state in India, a restaurant or hotels have this veg thali and nonveg thali menu. The complete meal means roti, rice sabji, salad, and pickle. It may be any sabji, curry, dal whatever. Nowadays these menus are disappearing. Very few homes are making these complete meal menus. To make so many food items for one meal time it’s time-consuming and is cut down to only roti, sabji and salad.

Whenever I think of thali I remember those days when we use to visit our native place, where my grandma use to cook so many variables and options to eat. Now as she is not with us, her kitchen is taken care of the next generation food quantity and the taste is completely changed.

I dedicate this Thali recipe to my grandma.

The menu in my thali is Chapati, rice, dal, kobichi bhaji( cabbage), koshimbir, mattha, and pickle. Chapati and mattha recipes are shared, do visit those blogs on my website. Pickles are the readymade one from Indian grocery store. I will write the recipe on dal and sabji here. I believe plain rice can be cooked by anyone, but still if needed comment me below. I cooked rice and dal in the instant pot at once.

Ingredients (Dal)





1/2 cup toor dal (pigeon pea)

2/3 green chilies

3 /4 curry leaves

1/2 tsp turmeric powder

3 tsp of oil

1 tsp mustard seeds

pinch of asafetida

chopped coriander to garnish

1 tbsp of freshly grated coconut ( grind and make a paste).


  • Heat oil in kadai, when oil heat, put mustard seeds and when it crackle add curry leaves, turmeric, green chilies and asafoetida. Saute for a second.
  • Add cooked dal into it and salt to taste, let it boil on low flame for 4 to 5 mins.
  • Add coconut paste at the end and cook for a minute or two.
  • Garnish and serve.

Ingredients (Kobichi bhaji, cabbage sabji)




2 cup chopped cabbage

3 tsp soaked chana dal (split Bengal gram)

4/5 green chilies

1/2 tsp mustard seeds

2 tsp vegetable oil

2/4 curry leaves

1/2 tsp turmeric powder

a pinch of Hing (asafoetida)

chopped coriander to garnish

1 tbsp grated fresh coconut


  • Heat oil in kadai. put mustard seeds to crackle followed by curry leaves, turmeric powder, soaked chana dal, and hing.
  • Add chopped cabbage and mix well. put salt to taste.
  • Cabbage will leave water so no need to add on water, just cover and cook vegetable covered.
  • Check a few intervals.
  • When cooked garnish with grated coconut and coriander.


Koshimbir is a form of salad offered as a side dish in every Indian meal.
Ingredients (Koshimbir)

1 cucumber chopped into small cube
1 tomato chopped into small cube
1/2 cup curd/yogurt
1 chilly
salt to taste
Chopped coriander to garnish.

Mix all the ingredients and koshimbir is ready.







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