How to Prepare Thomas Keller Himachali Kangri Dham Thali

Hello everybody, it is Drew, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, himachali kangri dham thali. It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

Himachali Kangri Dham Thali is one of the most favored of current trending meals on earth. It is easy, it is quick, it tastes yummy. It is enjoyed by millions every day. Himachali Kangri Dham Thali is something which I’ve loved my entire life. They’re fine and they look wonderful.

Himachali DhamDham, a popular traditional feast prepared during marriages, local festivals, and special occasions of Himachal Pradesh, is a complete food. I think Himachali Dham can also be called as a Himachali thali since it comprises of all local dishes and is a fair representation of traditional food. The Kangri Dham Thali's speciality is telia mah, black lentil dal doused in ghee and mixed lightly with spices; served with chickpeas madra, kaale chane ka. Kangri Dham - Pic Credit - Kushika.

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

The ingredients needed to make Himachali Kangri Dham Thali:

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

Himachali food varies from region to region. The cuisine of Himachal Pradesh is largely based on the climate and topography of the state. Kangri Dham is cooked only by botis (a particular caste of Brahmins who are hereditary chefs). Great recipe for Himachali Kangri Dham Thali. #momlove Dham is a traditional meal and is served on special occasion like weddings,pujas and festivals.

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.

Kangri Dham is cooked only by botis (a particular caste of Brahmins who are hereditary chefs). 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. Himachali Dham Recipe Kangri Dham ह म चल ध म म बनन व ल चन न क खट ट Himachali culture. Dham is cooked and served during every joyful function in the family such as marriage functions.

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