Jammu Himachali Teliye Maa

09 Jul Jammu Himachali Teliye Maa

Last Updated on July 9, 2025 by blessmyfoodbypayal

Jammu Himachali Teliye Maa with step wise pictorial and video method.

WHAT IS TELIYE MAA?

Teliye Maa is a delicious recipe made with whole Urad dal, oil and spices using no onion, no tomatoes and no garlic.

As far as the name of the dish is concerned, it consists of two words “Teliye” and “Maa”.

“TELIYE” means Tel i.e. ‘Oil’ and
“MAA” stands for “Black Urad dal” and is called Kale Maa in Dogri and Himachali languages.

CULTURAL SIGNIFICANCE OF TELIYE MAA

Teliye Maa is a kind of recipe which is made in both Jammu and Himachal Pradesh, though the cultural significance of both is different.

In Jammu, teliye maa is generally made after a wedding in the family and this is the first thing a bride cooks after she comes to the groom’s family.

On the other hand, this recipe has different occasion to make in Himachal and that is the Dham.

Dham literally means “a feast” or you can say a grand meal where the people at large are invited and have a vegetarian food, usually served after making them sit on the ground in a row.

TELIYE MAA : A LOST RECIPE

If talking about Himachal Pradesh, teliye maa is very common and frequently cooked in Kangra, Chamba, Mandi and Hamirpur districts of Himachal Pradesh, mostly served during dhaam, be it related fo religious function, wedding or big community gathering.

But in Jammu it is almost a lost recipe. Even in Jammu itself, if you enquire about it, hardly few people will say yes to it. And we don’t think that anyone from the young generation must be having any knowledge about the same.

It is really heartbreaking to see the old recipes dying so ruthlessly and there’s a need to do something to revive them.

We don’t think that it is made anymore by a new bride on her arrival to groom’s house and we don’t think that it is a recipe known to all.

INSPIRATION BEHIND THE RECIPE

What to say of others, even we were not aware of this recipe earlier and only came to know only when it is posted by Smt. Seema Khajuria Malhotra founder of Jammu Dogra Rutti22.

She shared a video of the recipe and we got so much influenced by it that we decided to make it, comewhatmay.

Thank you Seema Mam for sharing it with us all.

HOW THIS RECIPE IS DIFFERENT?

Making Urad dal is common;
Making a dal without onion, garlic and tomato is also a common thing;
So that one thing which stands this recipe apart from all is Oil.

Yes, the quantity of oil and the way oil is added to this recipe makes it different.

One, traditionally only & only mustard oil goes in it. Don’t even think of making this recipe with any other oil &

Secondly, oil has to be added raw, i.e. uncooked.

Again, traditionally, the quantity of oil goes in this dal is equal to the quantity of dal and it may sound really crazy but true.

Adding equal amount of oil is what the originality demands but with the changing times, there needs a change in cooking methods as well.

In the old days, there was much of the physical labour in the fields and mountains. People needed to have extra oil and ghee which fuels their body. And even due to the hard labour, it wasn’t difficult for them to digest such a loaded food.

But now the physical labour has taken a back seat. Most of our work is done while sitting. Body immunity has gone low and as such now the ghee or oil loaded food is seen as a curse and cause of many diseases.

That’s why adding the equal quantity of oil now feels unimaginable, but it reminds us how strong and hardworking our ancestors were.

So with the passing of time, people started adding oil half of the dal and this is how we have made.

Likewise water is also added in moderate quantity, just double the quantity of dal.

One thing more, traditionally this dal is made in open vessel and keep it cooking on low heat for hours but due to the paucity of time, open vessels have been replaced with pressure cooker.

STEP WISE PICTORIAL RECIPE OF JAMMU HIMACHALI TELIYE MAA  :

Wash and soak black urad dal overnight.

Next morning, drain the water and add the dal in pressure cooker.

Add mustard oil in half quantity to dal ie 1/2 cup. However if follow the traditional method strictly, you have to add the oil in equal quantity to dal.

Also add rest of the ingredients mentioned in the list of ingredients given in the recipe card below.

Pressure cook 1 whistle on high heat and thereafter for 6 more whistles on medium heat.

Let the pressure release on its own and teliye maa is ready.

Serve hot with roti, puri or khameera.  

JAMMU HIMACHALI TELIYE MAA – RECIPE CARD 

Jammu Himachali Teliye Maa

blessmyfoodbypayal

Jammu Himachali Teliye Maa is an ancient dal dish cooked with equal mustard oil and dal, reflecting rich traditional flavors.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 12 minutes mins

Course Main Course

Cuisine Himchal Pradesh, Indian, Jammu

Servings 4

Ingredients

  

1 cup = 250 ml

• 1 cup black gram dal/whole Urad dal/kale maa
• 1/2 cup mustard oil
• 2 bay leaves
• 1 tsp cumin seeds
• 3 dry red chilies
• 2 green cardamoms
• 2 black cardamoms
• Small piece of cinnamon
• 2 cloves
• Pinch of Asafoetida/hing
• 1 tsp red chilli powder
• 1/4 tsp turmeric powder
• 1 tsp dry ginger powder/sonth
• 1 tsp coriander powder
• Salt to taste
• 2 cup water

Instructions

 

• Wash and soak black urad dal overnight.
• Next morning, drain the water and add the dal in pressure cooker.
• Add mustard oil in half quantity to dal ie 1/2 cup. However if follow the traditional method strictly, you have to add the oil in equal quantity to dal.
• Also add rest of the ingredients mentioned in the list of ingredients given above.
• Pressure cook 1 whistle on high heat and thereafter for 6 more whistles on medium heat.
• Let the pressure release on its own and teliye maa is ready.
• Serve hot with roti, puri or khameera.  

Keyword Jammu Recipe, Teliye Maa