### TranslatedIngredients: 1/2 cup Horse Gram Dal (Kollu/ Kulith),1 Bay leaf (tej patta),1 Cardamom (Elaichi) Pods/Seeds,1 Black cardamom (Badi Elaichi),1 inch Cinnamon Stick (Dalchini),1 teaspoon Cumin seeds (Jeera),1 pinch Asafoetida (hing),1 inch Ginger - chopped,1 teaspoon Black pepper powder,1 teaspoon Coriander Powder (Dhania),1 teaspoon Red Chilli powder,1/2 teaspoon Turmeric powder (Haldi),1 cup Curd (Dahi / Yogurt),1 tablespoon Fresh cream,Ghee - for cooking,Salt - to taste ### PrepTimeInMins: 120 ### CookTimeInMins: 25 ### TotalTimeInMins: 145 ### Servings: 4 ### Cuisine: Himachal ### Course: Lunch ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Himachal Pahari Style Teliah Mah Recipe, we will soak the lentil for about 2 hours or overnight with water.Pressure cook the lentil with some water and salt in the pressure cooker for about 4 whistle till it is done.Heat a kadai with ghee, add all the whole spice one by one and let the aroma fill the kitchen for few seconds.Add chopped ginger and saute until it softens. Add in the cooked lentils along with spice powders.Give it a stir, once it start to boil, reduce the heat to medium and slowly add in the curd and whisk it continuously.Simmer the curry and add cream check for salt and serve hot.Serve the Himachal Pahari Style Teliah Mah Recipe along with kulcha or phulka and a Carrot and Beans Thoran along with a glass of buttermilk.
