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Wednesday, 31 January 2018

Teliya Mah (Himachali Style Lentil Curry)


          This is a very old and a traditional recipe from Himachal Pradesh that is almost lost. People outside the state are not very much aware of it. Teliya Mah is a delicious and a creamy lentil curry made of whole green gram, yogurt, milk, cream, etc. So a rather rich dish. 

          The recipe source is from a cookery show that I watched sometime back. Do give it a try as it is simply yummy. It can be relished with either rice or chapattis. So check for a step by step guide with pictures to prepare this Himachali delicacy.








  • 1/2 cup whole moong dal (green gram), soaked overnight
  • 1 tbsp. oil
  • 1 tbsp. ghee + 1 tsp. ghee
  • 1 tsp. cumin seeds
  • 1-2 bay leaves
  • 2-3 green cardamoms
  • 4-5 cloves
  • 1" cinnamon stick
  • 1/2 tsp. peppercorns
  • 1 onion, chopped
  • 1 tsp. ginger, grated
  • 1 cup yoghurt
  • 1/2 tsp. turmeric powder
  • 1 tsp. red chili powder
  • 1/4 tsp. asafoetida
  • 1 cup milk
  • 2-3 tbsp. cream
  • salt to taste
  • 1/4 tsp. cardamom powder
  • 2-3 tbsp. coriander leaves
  • 1-2 tbsp. fresh grated coconut








          In a pan heat 1 tbsp. ghee and oil. Temper with cumin seeds, bay leaves, cinnamon, cloves, cardamom and cumin seeds. Saute for a few seconds.

          Add the onion and ginger, Stir fry till light brown. Then add the turmeric powder, red chili powder and asafoetida. Stir for a few seconds. 

          Add the yoghurt and continue to saute till it is almost dry. Add the boiled lentil, salt, milk and cream. Mix everything well and simmer, covered on a low flame for 4-5 minutes. 

           Switch off the flame and garnish with coriander leaves, grated coconut, cardamom powder and remaining ghee. Serve with any form or rice or Indian bread.




                  In a pan heat ghee & oil. Temper with cumin seeds, bay leaves, cinnamon, 
                  cloves, cardamom and cumin seeds. Saute for a few seconds.



                               Add the onion and ginger, Stir fry till light brown. 




                   Then add the turmeric powder, red chili powder and asafoetida. Stir for a
                   few seconds. 



                               Add the yoghurt and continue to stir till it is dry. 



                   Add the boiled lentil, salt, milk & cream. Mix everything well and simmer, 
                   covered on a low flame for 4-5 minutes. 





                  Switch off the flame. Garnish with coriander leaves, grated coconut, 
                  cardamom powder and remaining ghee.




                               Serve with any form or rice or Indian bread.












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