Kangra Teliya Mah

Teliya Mah by Sujata Sud Pant


  1. Whole Urad Dal – 100 Gms
  2. Mustard Oil – 4 Tablespoons
  3. Bay Leaf – 1
  4. Black Cardamom – 1
  5. Green Cardamom – 2
  6. Cinnamon – 1 Stick
  7. Black Peppers – 4
  8. Cloves – 4
  9. Cumin Seeds – 1 Teaspoon
  10. Hing (asafoetida) – A Pinch
  11. Finely Chopped Ginger – 1 Teaspoon
  12. Coriander Powder – 1 Teaspoon
  13. Turmeric – ½ Teaspoon
  14. Red Chillies and Salt – To Taste
  15. Whisked Yoghurt – 200 gm
  16. Cream – 50 gm
  17. Ghee – 2 Tablespoon of


Wash and soak the Urad Dal in water the previous night and cook in a pressure-cooker for 15 minutes till tender and soft. Drain.

Heat the mustard oil in a kadhai, let it smoke and then cool slightly. Add the bay leaf, black and green cardamoms, cinnamon stick, black peppers, cloves, teaspoon cumin seeds, pinch of hing, finely chopped ginger, coriander powder, turmeric and red chillies and stir together till brown.

Add the whisked yoghurt to this mix but stir continuously and carefully so it does not curdle.

Once it comes to the boil, reduce heat and let it simmer till the yoghurt reduces to half the quantity. Then add the cream and again the stirring process starts. Add salt then add the boiled dal and ghee into the mixture. Cook till the liquid dries out, leaving the dal moist.

Krishna Sahai
Krishna Sahai

Krishna Sahai took voluntary retirement as a senior Commissioner of Income Tax of the Indian Revenue Service to follow alternative paths. A multi-talented person, she is a trained Bharata Natyam dancer and has also published a book on the subject. Krishna has imbibed the old traditions of Avadhi culture from her family and is concerned about preserving the vanishing cuisines of India. She consults on financial and business matters apart from running a not-for-profit organization.

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