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Mas ko dal, urad lentil soup

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Mas ko dal, urad lentil soup
An authentic nepali recipe of Mas ko dal, urad lentils. Includes small variation by adding edo or taro root. This is a famous lentil soup of Nepal. It is rich and highly nutritious.
Prep Time 5 minutes
Cook Time 20 minutes
Servings
Ingredients
  • 1 cup Mas ko Dal urad lentils
  • 5 cups Water
  • 1 thumbsized Ginger
  • 1 cup Baby taro or edo medium diced
  • 1 tbsp Ghee
  • 1 pinch Jimboo
Utensils
  • A pressure cooker or a thick pot
  • Phalamko diyo oil lamp made of iron or any uncoated small piece of iron)
  • A small pan for tempering
Prep Time 5 minutes
Cook Time 20 minutes
Servings
Ingredients
  • 1 cup Mas ko Dal urad lentils
  • 5 cups Water
  • 1 thumbsized Ginger
  • 1 cup Baby taro or edo medium diced
  • 1 tbsp Ghee
  • 1 pinch Jimboo
Utensils
  • A pressure cooker or a thick pot
  • Phalamko diyo oil lamp made of iron or any uncoated small piece of iron)
  • A small pan for tempering
Instructions
  1. Smash ginger by using palm of our hand into the flat side of the knife. No need to smash very hard. Just to crack the ginger will do the job.
  2. Rinse the lentils. Do not soak or rinse too much. Put it together with ginger, edo, water, salt and phalamko diyo into a pressure cooker. Bring it upto boil and gently skim off the foam and discard them.
  3. Cover the pressure cooker lid and cook in a medium heat until lentils and edo soften, around 10-15 minutes. Stir occasionally so that they don’t stick in the pan.
  4. Serve the lentil soup hot.
Frying ghee
  1. Heat up a small pan. Add the ghee.
  2. When the ghee is very hot. Fry the jimboo until it turn black. Immediately pour into the lentils. Stir and boil for another minute.
Recipe Notes

Mas ko dal is also called kalo dal. Kalo means black color and dar means lentils. Edo is called pindalu in Nepali language. Above recipe can be prepared with or without edo. Adding some hing (Aesophetida) also gives richness to this recipe. This recipe is very simple but needs proper observation because lentils can burn anytime if not stirred occasionally. They also cook evenly when cooked in slow flame. Jimboo is basically a type of dried herb from a onion family, which has a similar taste like onions. It is used mostly for the cooking and medicinal purposes. Dry red chili can also be tempered instead of jimboo. Tear few of them before frying into ghee.

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Sweet and spicy corn

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Sweet and spicy corn
A sweet corn tastes even better when spiced in a Nepalese style. A must try recipe!
Prep Time 20 minutes
Cook Time 5 minutes
Servings
people
Ingredients
  • 5 cups Sweet corn separated from cob
  • 1 cup Red onion sliced thin
  • 1 medium sized, or to taste Jalapeno or any desired fresh chili sliced thin
  • 1 tsp Cumin powder - 1 tsp
  • 2 tsp Salt some more salt for boiling
  • 1 tsp Ghee
  • 1/2 cup Fried cilantro (fried coriander leaves)
  • 1 cup Vegetable oil
Prep Time 20 minutes
Cook Time 5 minutes
Servings
people
Ingredients
  • 5 cups Sweet corn separated from cob
  • 1 cup Red onion sliced thin
  • 1 medium sized, or to taste Jalapeno or any desired fresh chili sliced thin
  • 1 tsp Cumin powder - 1 tsp
  • 2 tsp Salt some more salt for boiling
  • 1 tsp Ghee
  • 1/2 cup Fried cilantro (fried coriander leaves)
  • 1 cup Vegetable oil
Instructions
  1. Boil the corn with cob in salted water until soft. It may take around 10 minutes.
  2. Meanwhile when the corn is boiling, slice the onion and chili.
  3. Clean the cilantro (fresh coriander leaves) by separating leaves from the stem. Keep small amount of stems with leaves. Keep them like small florets.
  4. In a medium hot vegetable oil, fry the cilantro leaves just for a second until it turns dark green. Remove from the oil immediately and place it on a paper towel or a dry surface.
  5. After the corn is boiled, separate the corn from the cob and spread it on the tray. Use a knife to cut the corn from the cob. Gently separate the corn which are sticked together.
  6. Heat up a pan, and add ghee. Add onions and cook only until translucent.
  7. Add corn, salt and cumin powder. Cook for few minutes while continuously stirring. Wait until it starts making popping sound. Then add sliced chili and stir only for a minute. Turn off the heat.
  8. Garnish with fried cilantro before serving. Serve hot.
Recipe Notes

Above recipe is an appetizer or can also be served as a side accompaniment vegetable with any main dish.
Dudhe makai in Nepali (sweet corn), is the right corn to prepare this dish. The best taste can be obtained from the fresh corn before they reach harvesting season.
Any chilis can be used, the only thing we have to remember is that not to cook chili too much. That is why we only add it right before corn is ready to serve. This way chili still remains crunchy and tastes fresh.
We can cook the onion and corn separately and mix all the ingredients together in a large bowl, when they are cold. Chopped cilantro can also be used. This way, this recipe turns into a cold version. In Nepali language it could be called as SANDEKO DUDHE MAKAI.

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Musoor daal recipe, red lentil soup

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musoor daal recipe
An simple recipe to cook red lentil soup in Nepalese style.
Prep Time 5 minutes
Cook Time 20 minutes
Servings
Ingredients
  • cup 1 Musoor daal [red lentils]
  • cups 5 Water
  • tsp 2 Salt
  • tsp 1 Turmeric powder
  • tsp 1 Garlic and ginger paste
  • tsp 1 Chopped garlic
  • tsp 1 Cooking oil or ghee
Prep Time 5 minutes
Cook Time 20 minutes
Servings
Ingredients
  • cup 1 Musoor daal [red lentils]
  • cups 5 Water
  • tsp 2 Salt
  • tsp 1 Turmeric powder
  • tsp 1 Garlic and ginger paste
  • tsp 1 Chopped garlic
  • tsp 1 Cooking oil or ghee
Instructions
  1. Rinse the lentils with clean water. Mix with 5 cups of water, turmeric, salt, and garlic ginger paste.
  2. In a pot, bring the lentils to a boiling point and simmer until the lentils are soft and tender. Keep stirring to avoid burning at the bottom while they are simmering.
  3. In a separate small pan, heat up the oil or ghee and fry the chopped garlic until golden brown. Pour it to the cooked lentils immediately. This process is generally called tempering. Stir the lentils gently after tempering.
  4. Serve the lentils hot.
Recipe Notes

Above recipe is a simple recipe to cook Musoor daal. Instead of tempering garlic, we can always play around with other herbs and spices like dry cumin seeds, chopped onion, chopped scallion, green onion, dried chili, cilantro [coriander] etc. Ghee adds richer taste with lentils as compared to oil. Do not burn the lentils as they taste bitter.

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Rice pulau, pulau


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rice pulau
An easy way to cook pulau in a rice cooker. Just follow this recipe to make it in big batches.
Prep Time 30 minutes
Cook Time 20 minutes
Servings
people
Ingredients
  • cup 1 rice
  • cups 2 Water
  • tsp 1 Cardamon
  • tsp 1 Clove
  • cup 1/3 Dried coconut,cashew nut and raisin
  • tbsp 2 Ghee
  • cup 1/3 Diced carrots and peas
  • tsp 2 Salt
  • tsp 1 Sugar - 1 tsp
Prep Time 30 minutes
Cook Time 20 minutes
Servings
people
Ingredients
  • cup 1 rice
  • cups 2 Water
  • tsp 1 Cardamon
  • tsp 1 Clove
  • cup 1/3 Dried coconut,cashew nut and raisin
  • tbsp 2 Ghee
  • cup 1/3 Diced carrots and peas
  • tsp 2 Salt
  • tsp 1 Sugar - 1 tsp
Instructions
  1. Rinse the rice and soak into 2 cups of water for 20-30 minutes. After soaked, strain the rice but keep the water for cooking. Do not throw them away.
  2. Smash the cardamon until it cracks.
  3. Gently fry the carrots and peas into 1 cup of ghee for about a minute.
  4. Pour the reserved water into rice cooker. Add rice, vegetables, cloves, cardamon, salt and sugar. Then turn on the electric cooker.
  5. While the rice is cooking, fry the mixed nuts with the rest of the ghee until golden brown.
  6. After the rice is cooked, pour the fried nuts and fold it gently.
  7. Serve it anytime.
Recipe Notes

Pulau is a well known dish in Nepal, especially served as a substitute for rice in parties. Best quality rice always makes the best pulau. It has rice taste and quite heavy.Rice cooker is not necessary. It can be cooked in any pot. The purpose of using the water from strained rice is to keep the starch and also to accurately measure the recipe. If we decide not to use that water, simply add 1 1/2 cup of cold water into strained rice. Do not over fry the the nuts. They turn bitter when over fried. Ghee can be substituted with clarified butter.

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Nepali buff burger

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Nepali buff burger
A Nepali style homemade burger, easy recipe!
Prep Time 5 minutes
Cook Time 8 minutes
Servings
Ingredients
  • 300 grams Ground buffalo meat 80% lean and 20% fat
  • 1 slice Cheese any desired cheese
  • 1 leaf Salad leaf green leaf lettuce
  • 1 slice Tomato approximately 1 thick
  • 1 slice Pickled or raw cucumber approximately 1 thick
  • 1 slice Onion approximately 1 thick
  • 1 tsp Vegetable oil
  • to taste Salt and pepper
  • 1 medium sized Burger bun
  • Burger Sauce check recipe on notes
  • Mayonnaise [optional] optional
Prep Time 5 minutes
Cook Time 8 minutes
Servings
Ingredients
  • 300 grams Ground buffalo meat 80% lean and 20% fat
  • 1 slice Cheese any desired cheese
  • 1 leaf Salad leaf green leaf lettuce
  • 1 slice Tomato approximately 1 thick
  • 1 slice Pickled or raw cucumber approximately 1 thick
  • 1 slice Onion approximately 1 thick
  • 1 tsp Vegetable oil
  • to taste Salt and pepper
  • 1 medium sized Burger bun
  • Burger Sauce check recipe on notes
  • Mayonnaise [optional] optional
Instructions
  1. Shape the meat into round shape patty. Meat must be little bigger than bun diameter. Do not shape it too tight.
  2. Sprinkle salt and pepper on both sides.
  3. Preheat the grill or pan to medium hot.
  4. Grease the pan with oil, grill the meat approximately 3 minutes on each side while covered. Do not overcook.
  5. When the meat is cooked, put the cheese on the top of meat, and let it melt.
  6. After melted, set aside and leave to rest for about 2 minutes. Meanwhile, toast the burger bread until crispy and brown.
  7. Layer the bun, meat, veggies and sauce as shown in the picture.
Recipe Notes

To make the best burger, choose the best quality meat and bread. Do not overcook the burger. To prevent the meat from shrinking, press the meat in the center by thumb while shaping the raw patty.

Burger Sauce

Ingredients-

Tomato ketchup - 3 tablesoons

Yellow mustard powder – 1 teaspoon

White vinegar – ½ teaspoon

Directions – Mix all the ingredients well.

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Goondpak cake

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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Goondpak cake
This recipe imitates the same old fashioned Nepali goondpak. Simple and easy to make!
Prep Time 45 minutes
Cook Time 35 minutes
Servings
Ingredients
  • 2 1/2 cups Whole wheat flour
  • 1/2 cup Molasses melted
  • 3/4 cup Sugar
  • 3 tbsp Edible gum can be found in Indian supermarkets, Goond
  • 1/2 cup Grated coconut
  • 1 cup Mixed nuts
  • 1/2 cup Ghee or clarified butter melted
  • 2 cups Evaporated milk
  • 1 cup Milk powder
  • 2 tsp Cardamom ground
  • 1/2 tsp Nutmeg ground
  • 2 tbsp Sunflower seeds toasted
  • 2 tsp Baking powder
  • 1 tsp Baking soda
  • 1 tbsp Vinegar or lemon juice
  • 1/2 tsp Salt
Prep Time 45 minutes
Cook Time 35 minutes
Servings
Ingredients
  • 2 1/2 cups Whole wheat flour
  • 1/2 cup Molasses melted
  • 3/4 cup Sugar
  • 3 tbsp Edible gum can be found in Indian supermarkets, Goond
  • 1/2 cup Grated coconut
  • 1 cup Mixed nuts
  • 1/2 cup Ghee or clarified butter melted
  • 2 cups Evaporated milk
  • 1 cup Milk powder
  • 2 tsp Cardamom ground
  • 1/2 tsp Nutmeg ground
  • 2 tbsp Sunflower seeds toasted
  • 2 tsp Baking powder
  • 1 tsp Baking soda
  • 1 tbsp Vinegar or lemon juice
  • 1/2 tsp Salt
Instructions
  1. Toast the edible gum (goond) in a pan until it puffs up, toast one spoon at a time. Do not burn.
  2. In a large bowl, mix flour, baking powder, baking soda, salt, nuts, coconut, cardamom, and nutmeg powder. Mix it very well.
  3. In another bowl, whisk sugar, evaporated milk, molasses, and ghee until all the sugar is dissolved.
  4. Transfer the liquid into large bowl, finally add vinegar and whisk the mixture very well.
  5. Preheat up the oven to 350 degrees F or 175 degrees C.
  6. Grease the inside part of cake pan with a cooking spray or ghee. This will preven cake sticking with the pan when cooked.
  7. Pour the cake mixture to the pan, shake the pan until the surface becomes flat and smooth.
  8. Sprinkle sunflower seeds evenly over the mixture.
  9. Bake for 35 minutes in the preheated oven, or until a toothpick inserted in center comes out clean. Allow to cool for about 20 minutes.
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Yellow lentil soup, pahelo daal

 

 

 

 

 

 

 

 

 

 

 

 

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Yellow lentil soup, pahelo daal
Prep Time 15 minutes
Cook Time 30 minutes
Servings
Ingredients
  • 1 cup Yellow split peas, masoor daal soakedwater for 15 minutes
  • 3 oz Potatoes peeled and diced
  • 5 oz Carrots peeled and diced
  • 1 oz Onion roughly chopped
  • 1 oz garlic roughly chopped
  • 2 oz Tomatoes roughly chopped
  • 1 tsp Turmeric powder
  • 2 Cloves
  • 1 tsp Vegetable oil - 1tsp
  • 2 tsp Ghee or Butter
  • 7 cups Water
  • 2 tsp Salt
  • 1 tsp Pepper
Prep Time 15 minutes
Cook Time 30 minutes
Servings
Ingredients
  • 1 cup Yellow split peas, masoor daal soakedwater for 15 minutes
  • 3 oz Potatoes peeled and diced
  • 5 oz Carrots peeled and diced
  • 1 oz Onion roughly chopped
  • 1 oz garlic roughly chopped
  • 2 oz Tomatoes roughly chopped
  • 1 tsp Turmeric powder
  • 2 Cloves
  • 1 tsp Vegetable oil - 1tsp
  • 2 tsp Ghee or Butter
  • 7 cups Water
  • 2 tsp Salt
  • 1 tsp Pepper
Instructions
  1. Heat up vegetable oil, saute onion and garlic until translucent
  2. Add vegetables, cloves and lentil. Saute for another 2 minutes.Add water, bring it to boil, skim off the clouds and simmer for another 25 minutes or until fully cooked
  3. Add the seasoning
  4. Blend the soup with ghee until very smooth and creamy.
  5. Serve with Cilantro oil, chili powder and fresh nimkies.
Recipe Notes

- Above recipe is an alternative way to cook and serve yellow lentil soup in a western fashion. It includes culinary techniques in a restaurant style.

- Any desirable yellow lentils can be used to prepare this recipe. Please keep in mind that cooking time may vary according the nature of the lentils.

- Cilantro oil could be an optional which can be substituted with micro cilantro [baby cilantro leaves] or fully grown cilantro leaves.

CILANTRO OIL

Ingredients-

Cilantro (also known as coriander leaves) - 1 handful

Vegetable oil - ½ cup

Directions -

- In a boiling water, boil cilantro for 10 seconds, strain and dip in ice water - Remove from ice and blend thoroughly with oil - Strain the through the cheesecloth - Use for upto 3 weeks while refrigerated. - Enjoy this oil by drizzling over all kinds of pasta, soup and salads.

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Chatamari kismis

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Chatamari kismis
A traditional rice pancakes infused with nuts and hint of sugar. Simply and easy to make.
Prep Time 10
Cook Time 20
Servings
Ingredients
  • 1 cup Rice Flour
  • 1 1/4 cup Water
  • 2 tbsp Mixed Nuts roughly chopped
  • 1 tbsp Brown Sugar
  • 2 tsp Butter or Ghee room temperature, or microwave for 10 seconds
  • 2 tsp Vegetable oil
Prep Time 10
Cook Time 20
Servings
Ingredients
  • 1 cup Rice Flour
  • 1 1/4 cup Water
  • 2 tbsp Mixed Nuts roughly chopped
  • 1 tbsp Brown Sugar
  • 2 tsp Butter or Ghee room temperature, or microwave for 10 seconds
  • 2 tsp Vegetable oil
Instructions
  1. Mix flour, water, and butter very well. The consistency must be creamy
  2. Fold the mixture with mixed nuts.
  3. Grease the cast-iron skillet or a non-sticky pan with ½ tsp oil, heat up to medium
  4. Spread ¼ of the mixture in a round shape like roti or tortillas
  5. Sprinkle ¼ of the sugar evenly
  6. Cook one side only for around 5-6 minutes while covered, do not flip
  7. Repeat same process with the rest of the mixture
  8. erve with your favorite coffee, tea, yoghurt or fruits.
Recipe Notes

Nuts are expensive, but we could also try making this recipe with granola, oatmeal, crackers, eggs, veggies, bacons, or hams etc. Just avoid sugar if they are for veggies or meat. This is a just a breakfast entrée idea, we can manipulate this into all kinds of meal.

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Young pumpkin and soybean curry, Farsi ra bhatmas

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Young pumpkin and soybean curry, Hariyo farsi ra bhatmas
Servings
Ingredients
  • 500 grams Young pumpkin or zucchini thinly sliced
  • 150 grams Raw soybeans shells removed and washed
  • 150 grams Tomatoes finely chopped
  • 100 grams Onion sliced
  • 20 grams garlic finely chopped or crushedmortar and pestle
  • 20 grams Ginger finely chopped or crushedmortar and pestle
  • 2 tbsp Olive oil or cooking oil
  • 1 tsp Paprika powder
  • 1/2 tsp Coriander Seeds
  • 1/2 tsp Fenugreek Seeds
  • 1/2 tsp Cumin powder
  • 2 tsp Salt
  • 1/2 tsp Black pepper
  • 1 tbsp Cilantro for garnish
Servings
Ingredients
  • 500 grams Young pumpkin or zucchini thinly sliced
  • 150 grams Raw soybeans shells removed and washed
  • 150 grams Tomatoes finely chopped
  • 100 grams Onion sliced
  • 20 grams garlic finely chopped or crushedmortar and pestle
  • 20 grams Ginger finely chopped or crushedmortar and pestle
  • 2 tbsp Olive oil or cooking oil
  • 1 tsp Paprika powder
  • 1/2 tsp Coriander Seeds
  • 1/2 tsp Fenugreek Seeds
  • 1/2 tsp Cumin powder
  • 2 tsp Salt
  • 1/2 tsp Black pepper
  • 1 tbsp Cilantro for garnish
Instructions
  1. - Heat up oil in a pressure cooker, fry coriander seeds and fenugreek seeds until golden brown.
  2. - Add onions, cook until translucent.
  3. - Add ginger and garlic, cook until golden brown.
  4. - Add tomatoes, cook for 2 minutes.
  5. - Add pumpkin, soybeans and the rest of the seasonings except cilantro. Cook for 2 minutes.
  6. - Cover the pressure cooker with lid and cook for around 15 minutes on a medium heat.
  7. - Garnish with fresh cilantro leaves while serving.
Recipe Notes

Pressure cooker isn’t very necessary. Other options can be in any type of cookware like a pot, wok or a deep pan etc. Paprika powder can be substituted with a very mild chili powder. Although, it makes the dish a bit spicy. This dish may substitute meat as it contains higher nutrition. Also goes very well with bread, rice or roti.

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Bhuteko saag, sauted leafy greens

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Bhuteko saag, sauted greens
A simplest way to cook any kinds of leafy greens in authentic Nepali way.
Prep Time 5 minutes
Cook Time 3 minutes
Servings
Ingredients
  • 1/2 kg Any desired leafy greens – Approximately ½ Kilo stems removed if preferred
  • 3 cloves garlic
  • 4 whoe Dry red chili broken into pieces
  • 1/2 tablespoon Olive or vegetable oil
  • 1 teaspoon Salt
  • 1/2 tsp Black pepper
Prep Time 5 minutes
Cook Time 3 minutes
Servings
Ingredients
  • 1/2 kg Any desired leafy greens – Approximately ½ Kilo stems removed if preferred
  • 3 cloves garlic
  • 4 whoe Dry red chili broken into pieces
  • 1/2 tablespoon Olive or vegetable oil
  • 1 teaspoon Salt
  • 1/2 tsp Black pepper
Instructions
  1. Chop the greens into small pieces, wash, and strain to dry.
  2. Heat up oil in a pan. Add garlic, fry them until golden brown.
  3. Add the chili, fry them.
  4. Add greens and season with salt and pepper.
  5. Cook for a minute until greens become soft.
Recipe Notes

- Probably the easiest way to cook greens in a Nepalese style. Just make sure greens are washed very well. Straining water properly is important to have a dry and crispy texture after cooking. If not done so, greens will become soggy. But in general, people don’t care about soggy or dry greens, they love it anyway 🙂

- Above picture is of sauted watercress (Sim Saag) and broad mustard leaves (Rayoko Saag). Any greens can be cooked. For example: Spinach, broccoli rabe, Stinging nettles, dill, radish leaves, collard greens etc. etc.

- Olive oil isn’t necessary, vegetable oil works very well.