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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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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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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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donut

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Donuts
Difficulty - medium Preparation time - Approximately 1 hour 30 minutes Cooking time - 10 - 15 minutes
Prep Time 30 minutes
Cook Time 10 minutes
Passive Time 1 hour
Servings
Ingredients
  • 3 ½ cups Flour all purpose or plain white flour
  • 1 tsp Salt
  • 1 tbsp Sugar
  • 2 Active yeast
  • 1 cup Milk
  • 4 tbsp Melted butter unsalted
  • 1 Egg
  • as needed depending upon the frying pan size Vegetable oil for deep frying
  • For glaze [optional] For glaze [optional]
  • - Melted honey and dried coconut flakes
Prep Time 30 minutes
Cook Time 10 minutes
Passive Time 1 hour
Servings
Ingredients
  • 3 ½ cups Flour all purpose or plain white flour
  • 1 tsp Salt
  • 1 tbsp Sugar
  • 2 Active yeast
  • 1 cup Milk
  • 4 tbsp Melted butter unsalted
  • 1 Egg
  • as needed depending upon the frying pan size Vegetable oil for deep frying
  • For glaze [optional] For glaze [optional]
  • - Melted honey and dried coconut flakes
Instructions
  1. Mix yeast and warm milk [not boiled] in a bowl by using a spoon or whisk. Leave it until bubbles form or the yeast rises. This may take up to 10 minutes. Add eggs and butter and mix with spoon.
  2. Mix all the dry ingredients in a separate bowl or a working surface. Then mix the yeast mixture, knead gently to form a dough. Shape it into a ball shape and cover with plastic wrap or a wet towel for about 45 minutes. Leave the dough untouched in a warm area until it doubles in size. This process is important as the yeast works with dough as the dough rises. Please note that this process may take less or more time as expected according the the room temperature. Warm surface and room helps to rise the dough faster.
  3. On a flat surface, sprinkle some flour and roll out the dough about ½ inch thick.By using a donut cutter or any round glass and bottle cap, cut the dough into donut shapes.
  4. Place those donut doughs on a flour dusted surface and cover them with a moist towel for around 15 minutes until it doubles in size.
  5. - Heat up the oil to a medium temperature. Test the oil by frying a small piece of dough, if it floats slowly, it is ready to fry. Ideal temperature for frying oil is between 350°f and 360°f. Gently fry the donuts 1 to 2 pieces at a time. Turn over when one side becomes brown. This may take less than a minute. Do not over fry, as this will make the donuts bitter.
  6. Place the warm donuts on a paper towel. Serve it warm for better taste. Donuts can be glazed with melted honey and coconut flakes as shown in the picture.
Recipe Notes

- Nepalese style donuts or doughnuts are served best with warm tea. Plain, sugar coated, and coconut glazed donuts are the most popular types of donuts in Nepal.

- Doughnuts tastes better when served warm.

- They can be stored for 1 to 2 days in a room temperature. To store it wrap them in a napkin and store in a paper bag. If they become stale, we can microwave for 15 seconds to have it warm.

- Doughnuts can be glazed with honey, maple syrup, agave nectar, chocolate, powder sugar, coconut flakes and many more etc.

 

 

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Kaacho mulako achar, fresh radish pickle

Preparation time – 15 minutes

Difficulty – Easy

Ingredients –

Grated radish – 4 cups

Ginger – 1/2 thumbsize

Garlic – 4 cloves

Mustard seeds – 2 tsp

Sesame seeds – 2 tsp

Fenugreek seeds – 1 tsp

Turmeric powder – 2 tsp

Green chili – 3

Lemon juice – from half lemon

Vegetable oil – 1tbsp

Directions –

  • Marinate radish with 1 tbsp of salt for 10 minutes.
  • Meanwhile toast mustard and sesame seeds together only until they start popping. Turn off the heat and keep stirring until golden brown. Start this whole process by cold pan with the seeds in it.
  • Grind the seeds until medium ground in the mortar with pestle.
  • Add roughly chopped ginger and garlic and keep grinding until paste.
  • When the radishes are marinated for 10 minutes, squeeze and discard the juice.
  • Pour turmeric, remaining salt and lemon juice over the radishes.
  • Fry fenugreek seeds and chili until golden brown and pour it over the turmeric. This process is called tempering.
  • Mix well and serve immediately.
  • This pickle can be stored in the refrigerator for at least 2 days.

Marinate radish with 1 tbsp of salt for 10 minutes.

Meanwhile toast mustard and sesame seeds together only until they start popping. Turn off the heat and keep stirring until golden brown. Start this whole process by cold pan with the seeds in it.

Grind the seeds until medium ground in the mortar with pestle.

Add roughly chopped ginger and garlic and keep grinding until paste.

When the radishes are marinated for 10 minutes, squeeze and discard the juice.Pour turmeric, remaining salt and lemon juice over the radishes.

  • Fry fenugreek seeds and chili until golden brown and pour it over the turmeric. This process is called tempering.

Mix well and serve immediately.This pickle can be stored in the refrigerator for at least 2 days.

Note :

  • This form of pickle is from among many other styles like sun-dried radish pickle, radish pickle with field peas [sano kerau] etc. This could be served as appetizers, snacks or with basic meal like daal bhat [Nepalese staple meal].
  • Working with mortar and pestle needs little practice but not impossible. This is a must tool in every Nepalese kitchen. Food becomes much tastier and consistency is different on Mortar in comparison to blenders and grinders.
  • Green chili can be substituted with dry or powder chili.
  • Lemon juice can be substituted with Lapsi [Nepalese hog plum] in fresh or powdered form.
  • Mustard seeds can be substituted with mustard oil. Just use mustard oil for frying instead of vegetable oil.

 

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Phaparko roti, buckweath pancakes

Preparation time – 2 minutes

Cooking time – 7-10 minutes

Diffiiculty – easy

Ingredients –                             

Buckwheat flour – 1 cup

Water – 1 cup

Salt – 1 tsp

Black Pepper – 1 tsp

Ghee or clarified butter – 1 tsp

Directions-

– Mix all the ingredients except butter or ghee until fine puree or batter consistency.

– In a medium hot pan, add just a little bit of ghee and spread it all around the pan.

– Add a ladle full of mix and spread while shaping into a flat and round shape like tortilla or roti.

– Cook in slow flame turning both sides until very crispy and brown. Cover them with lid if the roti is too thick and need more cooking.

Note :

– Above is a very basic phaparko roti recipe. For more richness we can add minced ginger and hing [asafetida], which is also another traditional way. We can always play around with rest of of the ingredients and spices. Just keep in mind, keep the flour and water ratio in equal measurements. Cooking roti takes times to master but anyone can make in the beginning, just do not overheat the pan. Cast iron pans or other thick metal pans are the keys to make better rotis. Another important note is to keep less spread on the pan which helps to cook faster and crispier. Do not burn the roti, as it may taste bitter.     

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Sprouted beans, bean sprout

Gedagudi [beans] means generalizing all kinds of beans from fresh to dry. But if they are dry, it is called Sukeko Gedagudi. Once a year on Janai purnima [a day when the famous Dashain festival is welcomed], sprouted beans are typically cooked as hot soup with meat or vegetables. Those kinds of soups are often cooked in cold winter days. Also they are sold in few recreational centers like gym, pools and other sport facilities. 

Nepal is rich in grains and beans, a variety of them are grown in different seasons. 

Sprouting can increase your ability to absorb nutrients in the beans that would normally be less digestible because they are bound by phytic acid. Bean sprouts can be eaten raw, though Vegetarian experts warns that raw sprouts may carry potentially harmful bacteria. Purchasing beans from a reputable source helps us to find better beans. We must always wash them thoroughly and cook them before using to decrease risk of food-borne illness. 

The recipe below shows us a very simple way to sprout any kinds of dried beans. Just keep in mind, boil the sprouted beans until tender and cool them off to use them in salads. This will prevent improper digestion. 

Preparation time – 4 days

Difficutly – Easy

Ingredients –

  • Any kind of dried beans

Directions –

  • Rinse the dried beans with water.
  • Soak them overnight with almost double the amount of water.
  • Next day drain the water and put them in a perforated container or any container with holes. Cover them with a black cloth or towel.
  • In next 12 hours or so, sprinkle water just enough to make the beans moist and cover them back.
  • Repeat the same process at least two times a day for 3 days.
  • Beans will start to sprout fully from the fourth day.

Notes :

  • While choosing the beans, make sure the beans are from the trusted company who sells good quality beans. Very old and bad beans won’t sprout fully and often go rancid. So choosing the highest quality beans are the first priority.
  • Try to rinse and soak the beans in distilled water so that they sprout in a healthy moisture.
  • We don’t particularly need black towel or cloth. Any cloth or material which blocks the light to pass through the beans are just required. We can even sprout the beans in a dark room where there is enough air circulated. Sprouts with start to turn green and grow micro greens if accidentally exposed to light for a longer period of time.

 

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Poleko golbheda ko achar (roasted tomato chutney)

Preparation time – 1 minute
Cooking time – 4 minutes
Difficulty – easy

Ingredients –

Plum tomatoes – 2, preferably small sized
Dry red chili – 2
Szechuan pepper – ½ tsp
Salt – 1 tsp

Directions –

Cut tomatoes into halves
Grill tomatoes and chili, don’t burn the chilis
Crush pepper, chili and salt in pestle finer as possible
Add tomatoes and continue crushing until the desired puree consistency.
Note –
Above recipe is one of the quick and popular chutney recipe in Nepali everyday kitchen. Szechuan pepper gives a slight peppery and pungent aroma while roasted tomatoes and chilies combines to give an extra kick. Of course! It is a mouth watering achar. Achar, refers to all kinds of jarred pickles or fresh chutneys. To master this recipe, choose the ripe but hard tomatoes so that in can be grilled nicely. They can be roasted in oven, pan, direct fire or whatever possible. Do not burn the chili, just toast them. Using mortar and pestle can be little tricky in the beginning, but it is just a matter of little practice, which is easy.

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Bhat, rice

Preperation time – 1 minute
Cooking time – 15 minutes

Ingredients-
Rice – 1 cup
Water – 2 cups

Directions-

– Boil rice and water.
– When it comes to boil, stir well, and simmer for 12 minutes in a very low heat.
– Turn the heat off, cover for another 3 minutes

Note:
The world knows how to cook rice. But sometimes they burn, become too moist or harder. By following this recipe we will never fail while cooking rice. Keep in mind, if you want to cook more quantity, just simply calculate the recipe. Happy cooking!