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Teliya maah

AI-drafted · awaiting admin review

Whole black urad dal cooked slowly with mustard oil and whole spices, a dark, thick dal of the Himachali dham.

Region: Mandi and Kangra, Himachal PradeshOccasion: Dham feasts; winter mealsTime: 1 hr 30 min + overnight soakingServes: 4Vegan

Ingredients

  • 1 cup whole black urad dal (maah), soaked overnight
  • 4 tbsp mustard oil
  • 1 tsp cumin seeds
  • 2 bay leaves, 2 black cardamoms, 4 cloves
  • 1 tbsp ginger, crushed
  • 4 garlic cloves, crushed
  • ½ tsp turmeric
  • 1 tsp red chilli powder
  • A pinch of hing
  • Salt to taste

Method

  1. Cook the soaked dal with turmeric, salt and 4 cups of water until soft (5–6 whistles in a pressure cooker).
  2. Heat the mustard oil until it smokes lightly, then lower the heat.
  3. Add hing, cumin and the whole spices, then the ginger and garlic, and fry until fragrant.
  4. Add the chilli powder, then the cooked dal.
  5. Simmer on low heat for 30–40 minutes, mashing some of the dal, until thick and dark. The oil should shine on top.
  6. Serve hot with rice.

History

Black urad, called maah in the hills, is one of the main pulses grown and eaten in Himachal Pradesh. ‘Teliya’ refers to the generous use of oil.

Significance

Teliya maah is served as one of the first dals at a dham and is a warming food in the cold months.

Sources