Himachali Kangri Dham Thali
Himachali Kangri Dham Thali

Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, himachali kangri dham thali. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.

Himachali Dham Dham, a popular traditional feast prepared during marriages, local festivals, and special occasions of Himachal Pradesh, is a complete food. History & how this recipe Kangri Dham reached in Himachal Kangra. It is said that this combination of complementary nutritional elements was consumed by. everything about the himachali cuisine Dham which is served in festivals and get togethers in Himachal pradesh.

Himachali Kangri Dham Thali is one of the most favored of current trending foods in the world. It is easy, it’s quick, it tastes yummy. It is enjoyed by millions every day. They are fine and they look fantastic. Himachali Kangri Dham Thali is something which I’ve loved my entire life.

To get started with this particular recipe, we must first prepare a few components. You can have himachali kangri dham thali using 78 ingredients and 61 steps. Here is how you can achieve that.

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

Kangri Dhaam is a traditional food festival celebrated in District Kangra. Himachali food varies from region to region. The cuisine of Himachal Pradesh is largely based on the climate and Among festive food, the traditional meal, Kangri Dham (lunch served in traditional occasions) finds instant mention. Dham is local name of lunch prepared in Himachali style.

Steps 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.

A Dham is given to relatives and local friends to celebrate occasions like marriages, birthdays or any other good occasions. It is very hard to separate Himachal Pradesh and Dham, because Dham is an integral part of Himachali Tradition. The Himachali dham thali is an assortment of traditional herbs and spices and is incredibly delicious. 'Dham' is the traditional festive food of Himachal Pradesh. The food starts from steamed and fried colocasia leaves, boiled raw mango mashed with jaggery and rock salt to lamb in yogurt gravy. Dham is the traditional food served during functions throughout Himachal Pradesh.

So that’s going to wrap it up with this special food himachali kangri dham thali recipe. Thanks so much for reading. I am confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!