Hey everyone, hope you’re having an incredible day today. Today, we’re going to make a special dish, himachali kangri dham thali. It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Himachali Kangri Dham Thali is one of the most favored of recent trending meals in the world. It is easy, it is quick, it tastes delicious. It is enjoyed by millions daily. Himachali Kangri Dham Thali is something that I’ve loved my entire life. They are fine and they look fantastic.

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.

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

The ingredients needed to make Himachali Kangri Dham Thali:

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

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.

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 this up for this exceptional food himachali kangri dham thali recipe. Thank you very much for your time. I’m confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!