Himachal Pahari Style Teliah Mah Recipe (Brown Horse Gram Curry)
Discover the delightful flavors of Himachal Pradesh with this comforting and nutritious Brown Horse Gram Curry, known as Teliah Mah. This vegetarian dish, enriched with yogurt and a blend of aromatic spices, makes for a hearty meal perfect for lunch or dinner. Serve it alongside freshly made kulcha or phulka and a refreshing glass of buttermilk for a complete culinary experience.
Ingredients
| Ingredient | Quantity |
|---|---|
| Horse Gram Dal (Kollu/Kulith) | 1/2 cup |
| Bay Leaf (Tej Patta) | 1 |
| Cardamom Pods/Seeds (Elaichi) | 1 |
| Black Cardamom (Badi Elaichi) | 1 |
| Cinnamon Stick (Dalchini) | 1 inch |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Asafoetida (Hing) | 1 pinch |
| Ginger (chopped) | 1 inch |
| 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) | As needed |
| Salt | To taste |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 180 |
| Protein | 8g |
| Carbohydrates | 20g |
| Dietary Fiber | 6g |
| Total Fat | 8g |
| Saturated Fat | 4g |
| Cholesterol | 10mg |
| Sodium | 200mg |
Preparation Time
- Preparation Time: 120 minutes (includes soaking time)
- Cook Time: 25 minutes
- Total Time: 145 minutes
- Servings: 4
Instructions
-
Soaking the Horse Gram:
Begin by soaking the horse gram dal (Kollu/Kulith) in water for approximately 2 hours or overnight. This step is crucial as it softens the dal and reduces cooking time. -
-
Cooking the Lentils:
After soaking, drain the water and transfer the lentils to a pressure cooker. Add enough water and a pinch of salt, then pressure cook the lentils for about 4 whistles or until they are thoroughly cooked and soft. -
Preparing the Base:
In a kadai (wok), heat some ghee over medium flame. Once hot, add the bay leaf, cardamom pods, black cardamom, and cinnamon stick. Allow these whole spices to sizzle for a few seconds until they release their delightful aroma, filling your kitchen with warmth and fragrance. -
Adding Aromatics:
Next, introduce the chopped ginger to the pan. Sauté it for a couple of minutes until it softens and becomes fragrant, ensuring it does not burn. -
Combining Ingredients:
Add the cooked horse gram dal into the kadai, along with black pepper powder, coriander powder, red chilli powder, and turmeric powder. Stir well to combine all the ingredients, ensuring the lentils are well coated with the spices. -
Incorporating the Yogurt:
As the mixture begins to bubble, reduce the heat to medium. Slowly pour in the curd (yogurt) while whisking continuously to prevent it from curdling. This will create a creamy texture and rich flavor in your curry. -
Simmering the Curry:
Allow the curry to simmer gently for a few minutes, giving the spices and yogurt time to meld together. Taste and adjust salt as necessary. Finally, stir in the fresh cream, which adds a luxurious finish to the dish. -
Serving Suggestion:
Serve your delicious Himachal Pahari Style Teliah Mah hot, accompanied by soft kulcha or phulka, and a side of Carrot and Beans Thoran for a vibrant and nutritious meal. Don’t forget a glass of refreshing buttermilk to balance the spices.
Enjoying the Dish
This Himachal Pahari Style Teliah Mah, with its robust flavors and creamy texture, is not just a meal; it’s an experience that showcases the richness of Himachali cuisine. Each spoonful invites you to savor the warmth of the spices and the heartiness of the horse gram, making it a perfect dish for gatherings or a comforting weeknight dinner.
Explore the culinary diversity of India through this simple yet delightful recipe, and let the warmth of Himachali flavors fill your home!
