Name: Teliya Mah (Himachali style Lentil Curry) recipe by Bethica Das at BetterButter
Prep time: 1440 min
Cook time: 20 min
Total time: 1460 min
Yield: 3
Ingredients: 1/2 cup whole moong dal (green gram), soaked overnight; 1 tbsp. oil; 1 tbsp. ghee + 1 tsp. ghee; 1 tsp. cumin seeds; 1-2 bay leaves; 2-3 green cardamoms; 4-5 cloves; 1" cinnamon stick; 1/2 tsp. peppercorns; 1 onion, chopped; 1 tsp. ginger, grated; 1 cup yogurt; 1/2 tsp. turmeric powder; 1 tsp. red chili powder; 1/4 tsp. asafoetida; 1 cup milk; 2-3 tbsp. cream; salt to taste; 1/4 tsp. cardamom powder; 2-3 tbsp. coriander leaves, chopped; 1-2 tbsp. fresh grated coconut

ABOUT Teliya Mah (Himachali style Lentil Curry) RECIPE

Dal Chawal is my all time favourite comfort meal any day. So if there is an exotic, delicious and a creamy lentil curry made of whole green gram, yogurt, milk, cream, etc. I just don't need anything else. It is a total bliss and simply divine. A dash of lime takes it to another level. So here is one of my fav. Himachali style dal called Teliya Mah.

Ingredients Serving: 3

1/2 cup whole moong dal (green gram), soaked overnight
1 tbsp. oil
1 tbsp. ghee + 1 tsp. ghee
1 tsp. cumin seeds
1-2 bay leaves
2-3 green cardamoms
4-5 cloves
1" cinnamon stick
1/2 tsp. peppercorns
1 onion, chopped
1 tsp. ginger, grated
1 cup yogurt
1/2 tsp. turmeric powder
1 tsp. red chili powder
1/4 tsp. asafoetida
1 cup milk
2-3 tbsp. cream
salt to taste
1/4 tsp. cardamom powder
2-3 tbsp. coriander leaves, chopped
1-2 tbsp. fresh grated coconut

Instructions

In a pan heat 1 tbsp. ghee and oil. Temper with cumin seeds, bay leaves, cinnamon, cloves, cardamom and cumin seeds. Saute for a few seconds.
Add the onion and ginger, Stir fry till light brown.
Then add the turmeric powder, red chili powder and asafoetida. Stir for a few seconds.
Add the yoghurt and continue to stir till it is dry.
Add the boiled lentil, salt, milk & cream. Mix everything well and simmer, covered on a low flame for 4-5 minutes.
Switch off the flame. Garnish with coriander leaves, grated coconut, cardamom powder and remaining ghee.
Serve with any form or rice or Indian bread.

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