Teliya Mah

This week we bring you another recipe from the heart of Himachal Pradesh from an expert in Kangri cooking, himachaliswaad. Teliya Mah is a special dish served in Kangri Dham, cooked in mustard oil. The unique feature of this dish is that the lentils remain whole.

Teliya Mah

The quantity of oil and lentils is almost equal, similar to Bilaspur's Dhotuan Dal. However, the amount of oil can be reduced; for instance, we have used one cup of oil for two cups of lentils, as people nowadays don't engage in heavy physical labour, making it a bit difficult to digest.

Ingredients for Teliya Mah

• Whole Maah (black gram): 2 cups (soaked)

• P Mark Mustard oil: 1 cup

• Water: 4 cups

• One bay leaf

• Two pieces of cinnamon

• Three to four black peppercorns

• Two cloves

• Roasted cumin and coriander powder

• One large and one small cardamom

• Two dried red chillies

• Asafoetida (Hing)

• Turmeric

• Salt

• Kashmiri red chilli powder
  

Method for Teliya Mah

1. Combine all ingredients in a brass pot:

• Soaked black gram

• Mustard oil

• Water

• Bay leaf, cinnamon, black peppercorns, cloves, roasted cumin and coriander powder, cardamom, dried red chillies, asafoetida, turmeric, salt, and Kashmiri red chilli powder

1. Cooking options:

• If you have time, cook on low heat for at least one and a half hours.

• If you're in a hurry, use a pressure cooker and cook for two to three whistles.
  

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