Teliye Maah
A specialty of
the Kangra region Teliye maah is whole black lentils cooked in mustard oil.
An omnipresent
dish in the Himachali Dham.
Ingredients
Kali
Urad (Black gram) – 01 cup
Rajmah
(kidney bean) – ¼ cup
Mustard
oil – 01 cup
Ginger
garlic paste – 01 tsp
Garam
masala – 01 tsp
Turmeric
powder – a pinch
Green
chilies chopped – 02 – 03 nos
Hung
yoghurt / full cream – 01 cup
Desi
ghee to top – 02 tsp
Salt
to taste
Coriander
fresh chopped – 01 tsp
Process:
Wash
the lentils and beans thoroughly and boil together with salt and 1/3 cup of
mustard oil. The lentils will absorb the flavor and aroma as they cook.
Heat
the mustard oil on a low flame and let it smoke. This helps remove some of the
pungency and raw flavor of the oil improves.
Sauté
ginger garlic paste, green chilies for 1 minute.
Add
garam masala and turmeric, and sauté further.
Now
add the black gram and kidney beans and mix well.
Add
the hung yoghurt or full cream and stir well to a smooth thick consistency.
Simmer
for a few minutes. Adjust seasoning.
Serve
hot with a topping of desi ghee and a few drops of mustard oil.
Garnish
with freshly chopped coriander.
The
Teliye Maah with its mustard aromas pairs perfectly with Roti (traditional
Indian flatbread) or steamed rice.
Tip: Adding salt after the yoghurt has cooked
helps the yoghurt from curdling.
Special Thanks to celebrity Chef Vaibhav Mahajan (Roti and Rice fame) to recreation of this recipe for us.
Special Thanks to celebrity Chef Vaibhav Mahajan (Roti and Rice fame) to recreation of this recipe for us.
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