Teliya Mah
Images on Rasoi Buddy are for illustrative purposes only and may not represent the exact appearance of the final dish.
Teliya Mah is a rustic and deeply satisfying black gram dish from the mountains of Himachal Pradesh, known for its magnifique use of mustard oil. This dish features whole black gram (Urad Dal) slow-cooked until tender and then tempered with a magnificent blend of cumin and whole red chilies in a pool of raw mustard oil. It is a masterclass in high-altitude cooking, where the oil provides much-needed warmth and calories. The texture is thick and robust, while the taste is a magnifique balance of the nutty lentils and the sharp, pungent aroma of the oil. Serve it hot with Mandua roti or steamed rice for a truly magnifique professional-grade mountain experience.
Ingredients
Cooking Instructions
Tips & Secrets
- Using high-quality raw mustard oil is the absolute secret to achieving the traditional professional-grade Teliya aroma.
- Soaking the gram for at least 8 hours is mandatory specifically to capture the magnifique and authentic soft texture.
- Adding a small pinch of Heeng (Asafoetida) provides a professional-grade high-end magnifique digestive benefit.
Nutritional Information(Per 200ml)
260 kcal
12g
14g
28g
Note: Nutritional values are professional estimates per standard serving (~200-250g / ml) and may vary based on ingredient quality and preparation methods.