Teliye Maah / Teliya Mah

This black lentil preparation is a speciality in Kangra region.


  • 1 cup Black gram / urad, washed and soaked for 3 hours
  • 1/4 cup Rajmah /kidney bean, washed and soaked for 3 hours
  • 1 tablespoon mustard oil
  • 1 teaspoon Ginger garlic paste
  • 1 teaspoon Garam masala
  • 1/3 teaspoon Turmeric powder
  • 3 Green chilies chopped
  • 1 cup yogurt / dahi
  • 2 teaspoons ghee / clarified butter
  • Salt to taste
  • 1 teaspoon Coriander leaves, fresh chopped


  1. Pressure cook soaked lentil and beans with little water, salt and 1/3 tbsp mustard oil. Allow to cool and keep aside.
  2. Heat oil. Splutter green chillies. Saute ginger garlic paste for a minute.
  3. Add cooked lentils and beans. Add dry spices and mix well.
  4. Add dahi and stir well. Adjust consistency and taste with water and salt.
  5. Simmer for a few minutes. Garnish with coriander leaves and serve hot teliye maah with ghee topping and rice / roti.

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