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 the step by step pictorial recipe 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.
Heat ghee & oil. Temper with cumin seeds, bay leaves, cinnamon, cloves,
cardamom & cumin seeds. Saute for a few seconds.
Add the onion and ginger, Stir fry till light brown.
Add turmeric powder, red chili powder & asafoetida. Stir few seconds.
Add the yoghurt and continue to stir till it is dry.
Add boiled lentil, salt, milk & cream. Mix well & simmer, covered for 4-5 min.
Switch off flame. Garnish with coriander leaves, grated coconut, cardamom
powder and remaining ghee.
Serve with any form or rice or Indian bread.