Himachal Pahari Style Teliah Mah (Brown Horse Gram Curry) Recipe
Introduction:
The Himachal Pahari Style Teliah Mah, also known as Brown Horse Gram Curry, is a traditional and comforting dish from the pristine mountains of Himachal Pradesh. The dish features the earthy goodness of horse gram (Kollu or Kulith), cooked in a tangy, spicy yogurt-based curry. Rooted in the simplicity of Pahari (mountain) cuisine, this dish exemplifies the idea that you don’t need a complex array of ingredients to create something flavorful. The use of basic yet aromatic spices, combined with the warmth of ghee and cream, makes this curry rich and satisfying. This dish is a perfect companion to a plate of soft, homemade phulkas or kulchas, along with a fresh Carrot and Beans Thoran and a glass of cooling buttermilk.
Cuisine:
Himachali, Vegetarian, Indian
Course:
Lunch
Diet:
Vegetarian
Preparation Time:
2 hours (for soaking) + 25 minutes (cooking time)
Cooking Time:
25 minutes
Servings:
4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Horse Gram Dal (Kollu/Kulith) | 1/2 cup |
| Bay leaf (Tej Patta) | 1 |
| Cardamom (Elaichi) Pods/Seeds | 1 |
| Black cardamom (Badi Elaichi) | 1 |
| Cinnamon Stick (Dalchini) | 1-inch piece |
| Cumin seeds (Jeera) | 1 teaspoon |
| Asafoetida (Hing) | 1 pinch |
| Ginger (chopped) | 1-inch piece |
| Black pepper powder | 1 teaspoon |
| Coriander Powder (Dhania) | 1 teaspoon |
| Red Chilli Powder | 1 teaspoon |
| Turmeric powder (Haldi) | 1/2 teaspoon |
| Curd (Dahi / Yogurt) | 1 cup |
| Fresh cream | 1 tablespoon |
| Ghee | For cooking |
| Salt | To taste |
Instructions:
-
Soak the Horse Gram: Begin by soaking the horse gram (Kulith) for at least 2 hours, or overnight for best results. This helps the lentils cook faster and ensures a tender texture.
-
Cook the Horse Gram: After soaking, drain the water and transfer the horse gram to a pressure cooker. Add some fresh water and a pinch of salt. Pressure cook the lentils for about 4 whistles or until they are soft and cooked through.
-
Prepare the Tempering: Heat a kadai (wok) on medium heat and add ghee to it. Once the ghee is hot, add the whole spices—bay leaf, cardamom pods, black cardamom, and cinnamon stick. Let the spices release their fragrance and infuse the ghee for about 30 seconds.
-
Sauté Ginger: Add the chopped ginger to the kadai and sauté it for a few minutes until it softens and releases a warm aroma.
-
Add the Cooked Lentils: Once the ginger has softened, add the cooked horse gram lentils into the kadai along with the spice powders—cumin seeds, coriander powder, red chili powder, turmeric, and black pepper powder. Stir everything well to coat the lentils with the spices.
-
Add Yogurt and Simmer: Once the mixture begins to boil, reduce the heat to medium-low. Slowly add in the curd (yogurt), whisking continuously to prevent it from curdling. Allow the curry to simmer for 5-7 minutes, letting the yogurt blend beautifully with the spices and lentils.
-
Finish with Cream and Salt: Add a tablespoon of fresh cream to enrich the curry and give it a smooth, velvety texture. Taste the curry and adjust the salt as needed. Let the curry simmer for a few more minutes to ensure everything is well combined and heated through.
-
Serve: Serve the Himachal Pahari Style Teliah Mah hot with a side of kulchas or phulkas. This dish pairs wonderfully with a fresh Carrot and Beans Thoran and a refreshing glass of buttermilk.
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | 180 kcal |
| Protein | 9g |
| Carbohydrates | 28g |
| Fiber | 8g |
| Fat | 7g |
| Saturated Fat | 3g |
| Cholesterol | 15mg |
| Sodium | 210mg |
| Potassium | 400mg |
| Vitamin A | 2% DV |
| Vitamin C | 10% DV |
| Calcium | 5% DV |
| Iron | 15% DV |
Cooking Tips:
-
Soaking the lentils: The soaking step is crucial, especially for horse gram, as it helps in faster cooking and better digestibility. You can soak it overnight if you’re preparing the dish the next day.
-
Adjust the consistency: If the curry is too thick, you can add a little water to reach your desired consistency.
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Spice variations: The Pahari cuisine is known for its simplicity and use of locally available spices. Feel free to adjust the spice levels based on your preference. If you like more heat, you can add extra red chili powder or even some chopped green chilies.
Serving Suggestions:
Himachal Pahari Style Teliah Mah is best enjoyed with:
- Phulka or Kulcha: Soft and puffed Indian flatbreads that pair perfectly with the rich curry.
- Carrot and Beans Thoran: A light, stir-fried vegetable side dish to balance the rich and creamy curry.
- Buttermilk: A chilled glass of buttermilk helps in digestion and offers a refreshing contrast to the spiciness of the curry.
This dish offers a taste of Himachal Pradesh’s humble yet flavorful cuisine, making it a delightful addition to your lunch menu. The simple ingredients and traditional preparation methods bring the heart of the mountains to your plate.
