Telia Ma (Split black gram cooked in yoghurt) recipe
ingredients
1 cup (150 g) 5 oz Split black gram (urad dal), soaked in water for 12 hours
1 tsp (2 g) Turmeric (haldi) powder Salt to taste
1 cup (200 g) 7 oz Yoghurt (dahi), whisked
1 cup (200 g) 7 oz Ghee / Vegetable oil
4 Black cardamom (badi elaichi)
2 Cinnamon (dalchini), 1 inch sticks
1 tsp (2 g) Cumin (jeera) seeds
6 Onions, sliced
6 Garlic (lasan) cloves, chopped
2 tsp (12 g) Ginger (adrak), chopped
1 cup Tomatoes, chopped
1 tsp (1 1/2 g) Coriander (dhaniya) powder
1 tsp (2 g) Red chilli powder
1 tsp (2 g) Turmeric (haldi) powder Salt to taste
1 cup (200 g) 7 oz Yoghurt (dahi), whisked
1 cup (200 g) 7 oz Ghee / Vegetable oil
4 Black cardamom (badi elaichi)
2 Cinnamon (dalchini), 1 inch sticks
1 tsp (2 g) Cumin (jeera) seeds
6 Onions, sliced
6 Garlic (lasan) cloves, chopped
2 tsp (12 g) Ginger (adrak), chopped
1 cup Tomatoes, chopped
1 tsp (1 1/2 g) Coriander (dhaniya) powder
1 tsp (2 g) Red chilli powder
method
1. Drain and wash the split black gram. Heat 3 1/2 cups of water and bring to the boil. Add the black gram, turmeric powder, and salt. Cook until it becomes tender and a little water remains. Remove from heat and cool.
2. Pour the cooled black gram into a large plate and add the yoghurt. Keep aside.
3. Heat the ghee / oil; add black cardamom, cinnamon sticks, and cumin seeds. When they crackle, add the onions, garlic, and ginger. Fry until golden brown. Add the tomatoes, coriander powder, and red chilli powder. Cook until the tomatoes are well blended and the ghee / oil comes to the surface.
4. Add the black gram and yoghurt and cook on low heat until all the liquid is absorbed.
2. Pour the cooled black gram into a large plate and add the yoghurt. Keep aside.
3. Heat the ghee / oil; add black cardamom, cinnamon sticks, and cumin seeds. When they crackle, add the onions, garlic, and ginger. Fry until golden brown. Add the tomatoes, coriander powder, and red chilli powder. Cook until the tomatoes are well blended and the ghee / oil comes to the surface.
4. Add the black gram and yoghurt and cook on low heat until all the liquid is absorbed.
serving amount
serves: 4 - 6
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