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Monday 11 May 2015

Teliye Maah-An omnipresent dish in the Himachali Dham.



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.

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