Himachali Kangri Dham Thali
Himachali Kangri Dham Thali

Hello everybody, it is Louise, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, himachali kangri dham thali. One of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

Great recipe for Himachali Kangri Dham Thali. #momlove Dham is a traditional meal and is served on special occasion like weddings,pujas and festivals. A typical dham menu is a combination of chana madra,khataa,boondi ka meetha,teliya maah and chana dal. Kangri Dham: Kangri Dham is the most popular kind of Himachali Dham that is consumed and enjoyed mostly by the locals. The Kangri Dham Thali is served with dal and tousled with spicy and ghee.

Himachali Kangri Dham Thali is one of the most popular of current trending foods on earth. It’s easy, it’s quick, it tastes yummy. It is appreciated by millions daily. They are fine and they look fantastic. Himachali Kangri Dham Thali is something which I’ve loved my whole life.

To begin with this recipe, we must prepare a few components. You can cook himachali kangri dham thali using 78 ingredients and 61 steps. Here is how you can achieve it.

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The ingredients needed to make Himachali Kangri Dham Thali:
  1. Prepare Ingredients for making chana madra:-
  2. Take 1 1/2 cup white chana
  3. Get 3 tbsp mustard oil
  4. Prepare 2 cup curd
  5. Prepare 2-3 no cloves
  6. Take 1 "cinnamon
  7. Prepare 2-3 no small cardamom
  8. Take 1 no black cardamom
  9. Take 1 no bay leaf
  10. Make ready 1/4 tsp turmeric
  11. Prepare 1 tbsp red chilli powder
  12. Get 1 tbsp coriander powder
  13. Prepare 1/2 tsp cumin seeds
  14. Prepare 1 tsp desi ghee
  15. Get 1/8 tsp hing
  16. Get 1/2 tsp garam masala
  17. Get to taste salt
  18. Make ready Ingredients for making Kala Chana Mahani:-
  19. Prepare 1 cup kale channa (soaked over night)
  20. Prepare 4 tbsp mustard oil
  21. Take 1/4 tsp hing/asafoetida
  22. Take 1 tbsp whole wheat flour/atta
  23. Take 1 tbsp garam flour/besan
  24. Make ready 2 tsp red chilli powder
  25. Get 1 tsp turmeric powder
  26. Prepare 1 tsp coriander powder
  27. Get 4-5 tsp dry mango powder/amchur
  28. Get 4-5 tsp jaggery/gur
  29. Get 2 no. Tomatoes slice medium size
  30. Get 2 no. green chillies sliced
  31. Take 2 "ginger sliced
  32. Make ready to taste Salt
  33. Make ready Ingredients for making Teliye Maah:-
  34. Get 1/2 cup whole black gram
  35. Get 4 tbsp mustard Oil
  36. Get 1 no. bay leaf
  37. Prepare 1 no. big cardamom
  38. Make ready 2 no.small cardamom
  39. Make ready 1 "cinnamon stick
  40. Take 2-3 no. black pepper
  41. Take 2-3 no.cloves
  42. Make ready 1 tsp cumin seeds
  43. Get 1/8 tsp hing
  44. Get 1 tsp finely chopped ginger
  45. Get 1 tbsp coriander powder
  46. Prepare 1/2 tsp turmeric
  47. Make ready 1 tsp red chilli powder
  48. Prepare 1 cup curd
  49. Make ready 2 tsp desi ghee
  50. Take to taste Salt
  51. Take Ingredients for making Chana Dal:-
  52. Get 2 cup chana dal
  53. Make ready 4 no. black cardamom
  54. Get 4 no.green cardamom
  55. Take 1 "cinnamon stick
  56. Get 2-3 no.bay leaf
  57. Take 2 tsp cumin seeds
  58. Make ready 2 tsp fennel seeds
  59. Prepare 2 tsp coriander powder
  60. Prepare 1 tsp fenugreek powder
  61. Get 1 tsp red chilli powder
  62. Get 1 tsp haldi
  63. Take 3-4 tbsp mustard oil
  64. Get to taste Salt
  65. Prepare Ingredients for making Boondi Ka Meetha:-
  66. Make ready Ingredients for making boondi:-
  67. Get 1 cup besan (chickpea flour)
  68. Get 1/2 cup milk/water
  69. Make ready Oil for deep frying
  70. Prepare Ingredients for making sugar syrup:-
  71. Get 2 cup sugar
  72. Take 1 1/2 cup water
  73. Take 2-3 tbsp chopped almond
  74. Take 2-3 tbsp thinely sliced fresh coconut
  75. Get 1 tsp fennel seeds
  76. Take 2-3 no.green cardamom crushed
  77. Get 2-3 tsp melon seeds
  78. Prepare 2 tbsp desi ghee

I first learnt about Kangri Dhaam a year ago. I was doing a story on the food of Uttarakhand and my editor insisted I should add a section on Himachali Cuisine. It will, felt the editor, make the story fuller. There was only one issue: I hadn't been to Himachal in decades and had never eaten authentic Himachali food.

Instructions to make Himachali Kangri Dham Thali:
  1. Steps for preparing Chana Madra:-
  2. Wash white chana well and soak them in sufficient water for 8 to 12 hours.
  3. Put 2 cups of water in white chana and pressure cook until well cooked.
  4. Heat the oil on medium flame in a heavy frying pan.
  5. Add cumin seeds and hing,when cumin seeds splutters add green cardamom, black cardamom, cloves, cinnamon and bay leaf. Fry the spices for few seconds.
  6. Add red chilli powder,turmeric powder and coriander powder.
  7. Add chana and mix well with spices and cook for 2-3 minutes.
  8. Now reduce the flame and mix curd in it. Keep stirring the mixture until the curd is well mixed.
  9. Increase the flame slightly and keep stirring constantly until the curd start to boil.
  10. Add garam masala, salt and ghee, mix well and cook for 5-6 minutes.
  11. Chana madra is ready to serve, with hot steamed rice.
  12. Steps for preparing Kala Chana Mahani:-
  13. Soak the kala chana in water over night and boil them by adding salt in the same manner like we boil for normal black gram gravy recipe.
  14. Strain kala chana and reserve water for later use.
  15. Now take a pan and heat mustard oil in it, add hing once it is hot.
  16. Now add whole wheat flour, besan and simmer the flame to low and roast it by continuous stirring like we roast flour for halwa/sheeratill it is light brown in colour.
  17. Now add red chilli powder, turmeric,coriander powder,amchur powder and roast them for 1-2 mins.
  18. Add strained boiled kala chana and cook it on medium flame for 4-5 mins.
  19. After 5 minutes add 2 1/2 cup reserved water of boiled kala chana along with gur.
  20. Cook for 9-10 minutes till all spices and gur blends with chana properly.
  21. Add sliced tomatoes,green chillies and ginger and boil for another 3-4 mins,they should be partial cooked only.
  22. Serve hot with steamed rice.
  23. Steps for preparing Teliya Maah:-
  24. Wash and soak the dal in sufficient water for 8 to 12 hrs.
  25. In the pressure cooker, cook the dal with enough water for four 4 whistles.
  26. Heat the mustard oil on medium flame in a pan.
  27. Add bay leaf, small cardamom, large cardamom, cinnamon, black pepper, clove, cumin, pinch of hing, finely chopped ginger, coriander powder, turmeric and red chilli in hot oil and cook for 2-3 minutes.
  28. Mix curd in the mixture of spices and stir it continuously until it comes to boil.
  29. When the curd comes to boil, reduce the flame and boil it till the curd is reduced to half the quantity.
  30. Then add cream and mix the cream well with the curd, stirring constantly.
  31. Add salt, boiled dal and ghee in the curd mixture and cook for 5-10 minutes stirring in between.
  32. Serve teliye maah with hot steamed rice or chapati.
  33. Steps for preparing Chana Dal:-
  34. Wash and pressure cook chana dal with 1 1/2 cup of water for 10-15 minutes.
  35. Make sure the dal is not too soft and mushy.
  36. Heat mustard oil in a pan over medium heat and add black cardamom,green cardamom, cinnamon,bay leaf,cumin seeds,fennel seeds and saute for 2-3 minutes.
  37. Add coriander powder,fenugreek powder,red chilli powder,haldi and saute again for 2-3 minutes.
  38. Add boiled chana dal,salt and mix carefully taking care not to mash the dal.
  39. Simmer the dal on low flame for 15-20 minutes.
  40. Serve chana dal with hot steamed rice or chapati.
  41. Steps for preparing Boondi Ka Meetha:-
  42. Steps for preparing boondi:-
  43. In a bowl, combine besan with milk/water and whisk it well.
  44. Batter should be of dropping consistency.Add or subtract milk in order to adjust batter consistency.
  45. Take a laddle or strainer that has bigger holes than the regular one
  46. Heat oil in a kadhai. Check oil before frying, drop a pea size batter in the hot oil.
  47. If floats right back up, means your oil is ready for frying.
  48. Hold paddle/ strainer right above the kadhai, pour batter through the laddle/strainer and keep spreading in a circular motion.
  49. Fry until crisp. Do not over fry boondi.
  50. Once crisp remove from oil and drain them on a paper towel to remove excess oil.
  51. Boondis are ready.Same way prepare boondi with whole batter.
  52. Steps for preparing sugar syrup:-
  53. Prepare sugar syrup by combining sugar and water and bring it to a boil.
  54. Add green cardamom and boil for 4-5minutes.
  55. While syrup is prepared heat ghee in another pan,add fennel seeds and almonds saute for 1-2 minutes and remove from the pan.
  56. When syrup turns little bit sticky turn off the flame and add roasted fennel seeds and almonds.
  57. Add prepared boondi,melon seeds and sliced coconut mix well.
  58. Cover and keep aside for 5-10 minutes before serving so that boondi soaked the syrup well.
  59. Delicious boondi meetha is ready to serve.
  60. Serve boondi meetha with hot rice.
  61. Serve all the above dishes with plain steamed rice.

It will, felt the editor, make the story fuller. There was only one issue: I hadn't been to Himachal in decades and had never eaten authentic Himachali food. The dishes served at a Himachali dham varies from one district to another, but the one in Kangra district is known for its Rajma ka Madra, Chane ka Khatta and Meetha Chawal. The speciality of a Kangri dham lies in its perfect blend of spices, and also the special utensils they are cooked in. Dham is a traditional vegetarian festive meal of the Indian state of Himachal Pradesh.

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