Teliye Maah

Name: Teliye Maah
Cuisine: Indian
Ingredients: 01 cup Kali Urad (Black gram); 1/4 cup Rajmah (kidney bean); 01 cup Mustard oil; 01 tsp Ginger garlic paste; 01 tsp Garam masala; 1 pinch Turmeric powder; Green chilies chopped – 02 – 03 nos; 01 cup Hung yoghurt / full cream; 02 tsp Desi ghee to top; to taste Salt; 01 tsp Coriander fresh chopped

Arpit Awasthi @cook_13908898

Chandigarh

A specialty of the Kangra region Teliye maah is whole black lentils cooked in mustard oil.
An omnipresent dish in the Himachali Dham.

Arpit Awasthi @cook_13908898

Chandigarh

A specialty of the Kangra region Teliye maah is whole black lentils cooked in mustard oil.
An omnipresent dish in the Himachali Dham.

Saved

Ingredients

01 cupKali Urad (Black gram)
1/4 cupRajmah (kidney bean)
01 cupMustard oil
01 tspGinger garlic paste
01 tspGaram masala
1 pinchTurmeric powder
Green chilies chopped – 02 – 03 nos
01 cupHung yoghurt / full cream
02 tspDesi ghee to top
to tasteSalt
01 tspCoriander fresh chopped

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Steps

1

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.
2

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.
3

Sauté ginger garlic paste, green chilies for 1 minute.
4

Add garam masala and turmeric, and sauté further.
5

Now add the black gram and kidney beans and mix well.
6

Add the hung yoghurt or full cream and stir well to a smooth thick consistency.
Simmer for a few minutes. Adjust seasoning.
7

Serve hot with a topping of desi ghee and a few drops of mustard oil.
Garnish with freshly chopped coriander.
8

The Teliye Maah with it's mustard aromas pairs perfectly with Roti (traditional Indian flatbread) or steamed rice.
9

Tip: Adding salt after the yoghurt has cooked helps the yoghurt from curdling.