kalo bhatmas, black soybeans

Kalo bhatmas, black soybeans

Binomial name Glycine max

Some famous dishes of Nepal made from black soybeans are samay baji, bhatmas sadheko, gundruk ra bhatmas etc.

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Vui razma, pinto beans

Vui razma, pinto beans, red spotted beans.
Binomial name Phaseolus vulgaris.


Gahatko daal, Horse gram

Gahatko daal,horse gram, kulthi bean, hurali, Madras gram.
Binomial name Macrotyloma uniflorum.


Seto makai, white corn

Seto Makai, white corn.
White corn is a member of the grass family Gramineae.


Sukeko thulo kerau, dried big peas

Sukeko thulo kerau, dried big peas. Also called Mr big.
binomial name Pisum Sativum.


Masyang, rice beans

Masyang, rice beans.
Binomial name Vigna umbellata

Rahar ko daal, pigeon peas

Rahar ko daal, pigeon peas
binomial name Cajanus cajan


Laharey razma, red speckled kidney beans

Lahare razma, red speckled kidney beans.
This beans needs support to grown on because their stems and grow long and aren’t strong to stand by itself.
Scientific classification as family of bean Phaseolus vulgaris.


musoor daal, red lentils

split red lentils [musoor daal]

Musoor daal, red lentils. In Nepal, it is generally called as musoorie ko daal. 

Binomial name family Lens culinaris.

Lentils are generally consumed as split or whole. whole lentils are split and hulled, which is more famous in everyday Nepalese kitchen. They are also cooked together with pigeon peas [rahar ko daal] .

The basic method of cooking lentils in Nepal is by boiling or cooking with spices and water. Most of the lentil soups are finished with a touch or ghee. Ghee is also tempered with desired spices like cumin, fenugreek, onions etc.

whole red lentils [musoor daal]

Print Recipe
musoor daal recipe
An simple recipe to cook red lentil soup in Nepalese style.
Prep Time 5 minutes
Cook Time 20 minutes
Prep Time 5 minutes
Cook Time 20 minutes
  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.



Moong, mung beans

Moong, mung beans.
binomial name Vigna radiata.