Nestled among the Himalayas, Nepal is a beautiful landlocked country with towering mountains and glistening rivers. Its background is intertwined with monarchies and royalty, making the country’s cuisine rich and hearty, suitable for the cold weather. Dal-bhaat (dal and rice) is considered the national dish of Nepal and is eaten with accompaniments.
In a Nepali kitchen you cannot wear shoes and is very clean and only a few people are allowed inside. They eat with their right hand and no way you can put your fingers in another person’s bowl. Food is eaten seated on a tiny wooden seat (pira). Then the food is served on a jharke ke thal (a large brass plate). Rice in the middle surrounded by small amounts of prepared vegetables, meat, achars, papads, and so on. Different parts of Nepal have different cuisines.
Newari cuisine: It has over 200 dishes and is popular mainly in Kathmandu and surrounding areas. Buffalo is the primary meat. The signature dishes are Kwanti, Chhoila, Kachila, and so on.
Himalayan cuisine: The Himalayan region bordered by Tibet has a lot of influence on Nepali cuisine. They have dishes like soups, dhindo, and so on.
Thakali cuisine: Thakali are people living in the Thak Khola valley. Sheep meat is common here. Khas cuisine: This is typically hilly area cuisine. They have a lot of Gundruk and various types of achars and seasonal vegetables.
Lohorung cuisine: It comes from the eastern region of Nepal and they use a lot of millet.
Terai cuisine: Terai has the most fertile land. So lots of vegetables, fruits and seafood comprise their cuisine and it is also spicy. Here I have tried to show a few items covering each cuisine mentioned.
Kwati
CHICKEN KHURSANI (SPICY CHICKEN CURRY )
Chicken Khursani is a popular dish of Nepal and is also known as Pahadi Chicken, meaning chicken curry of the mountains. The spice level depends on you. I have shown the way they prepare it there. It is really yummy and if you follow the steps you can’t go wrong with it.
INGREDIENTS (For 8 persons) #For the masala
Peppercorns: 1tbsp
Coriander seeds: 1½tbsp
Cinnamon stick: 1 stick, broken into pieces
Red dry chillies: 7-8 (You may add more if you like.)
Garlic: 10 cloves Ginger: 3-inch piece
#For the chicken curry
Chicken: 1½kg, cut into pieces
Oil: 1 cup
Kashmiri red chilli powder: 1tbsp + 1tsp Salt: 2tsp
Mace: 2 pieces Green cardamoms: 5 Onions: 4-5, grated Tomatoes: 3, grated Turmeric powder: 1tsp Water: 1/3 cup, so that the masala does not stick + 5-6tbsp + 1½ cups Curd: 3tbsp Green chillies: 3 slit Coriander leaves: ½ cup chopped
METHOD
#For the masala
In a skillet, toss the above ingredients and roast till fragrant. Transfer to a mixie jar when cold. In the same jar add 8 cloves of garlic and the ginger roughly cut. Then add ½ cup water and grind to a paste.
#For the chicken curry
Heat oil in a big pot or kadhai. Then add the chicken pieces, 1tbsp Kashmiri red chilli powder and salt and sauté chicken for at least 4-5 minutes. Remove and keep aside. Now in the same oil add mace and cardamoms and sauté for a few seconds. Then add the onions and sauté till it turns brown. Next add 1tsp Kashmiri red chilli powder and tomatoes. Saute till oil floats on top. Add little water so that the masala does not stick to the bottom of the pan. This will take about 5 minutes. Now add turmeric and the ground paste. Saute for at least 4 minutes. Now add curd and mix well with the masala. Then add 5tbsp water and keep sautéing till specks of oil are seen. Sautefor at least 4 minutes. Now add slit green chillies and coriander leaves. Mix well. Now add the chicken and mix and cook for 3 minutes. Now add 1½ cups water and mix well. Add the salt. Cook on high heat till the water starts bubbling and then on medium flame cook the chicken till it is tender and the gravy is slightly thick, or of the consistency that you prefer. Serve with steamed rice and garnish the chicken gravy with coriander leaves.
GUNDRUK KO ACHAR (Dried and fermented leafy greens)
Gundruk Ko Achar is a very popular dish in Nepal and is loved by all.
It is usually eaten as a side with the main course.
INGREDIENTS
Gundruk: 1 cup, cut into 2-inch length Soya beans: ¼ cup Oil: For frying Tomatoes: 3, grilled Dry red chillies: 3-4 Salt: 1/2tsp or to taste Onion: 1 sliced Coriander leaves: A handful Sichuan peppercorns (timur): 1tsp, crushed Jeera: Crushed and roasted Mustard seeds: ¼tsp Methi seeds: ¼tsp Turmeric: ¼tsp
METHOD
Soak Gundruk cut into 2-inch pirces in water for 5 minutes. Squeeze water out and keep aside. Roast the soya beans, then add a little oil and fry till crunchy. Make a coarse paste of 3 grilled tomatoes, 3-4 dry red chillies and 1/2tsp salt (or to taste). In a bowl, put the Gundruk. On top put the soya beans (crush it a little) and 1 sliced onion. Mix well. Then put the tomato mixture and a handful of chopped coriander leaves on top. Put the crushed Sichuan peppercorns (timur) and crushed roasted jeera. Now heat 1tbsp of oil. Add ¼tsp each of mustard seeds and methi seeds. When it splutters put ¼tsp of turmeric and at once put on the Gundruk. Mix everything well. Check for seasoning.
ALOO KO ACHAR
Nepali cuisine boasts a beloved and effortless potato pickle known as Aloo Ko Achar, which can be paired with main courses. This adaptable condiment is essential to all celebrations and daily meals. Although the recipe’s fundamental ingredients remain constant, the consistency of the sauce can vary according to one’s preference. Cucumber slices, radishes and green chillies can also be added to enhance the pickle’s flavour. Preparing the dish is simple, provided the potatoes are cooked to perfection. The level of spiciness can be adjusted to personal taste, making this recipe a favourite amongst Nepali food lovers.
INGREDIENTS
Potatoes: 4, big
#Masala for aloo
Coriander seeds: 1tbsp Cumin seeds: 1tbsp White sesame seeds: 1tbsp Sichuan peppercorns (timur): 1tsp Garlic: 4 cloves Ginger: 1-inch piece Dry red chillies: 7-8 Mustard oil: 2tbsp Methi seeds (fenugreek): 1tsp Turmeric: 1tsp Lemon juice: Of ½ lemon Coriander leaves: 1tsp
METHOD Boil, peel and cut the potatoes into medium-sized pieces
For the masala for the aloo, dry roast the coriander seeds, cumin seeds, white sesame seeds and Sichuan peppercorns (timur) and grind to make a coarse powder. Remove from the grinder. In the same mixie add garlic, ginger, dry red chillies first soaked in warm water (add chillies according to taste) and grind and make a paste. Remove and keep aside. In a kadhai, heat 2tbsp mustard oil. Add methi seeds (fenugreek), turmeric and then at once add the potatoes. Saute well. Then add ground masala paste. Saute for a couple of minutes. Then add masala powder. Again mix well till the aloo is coated well and the raw taste of masala is gone. Now add the juice of ½ a lemon. Sprinkle coriander leaves and serve hot or cold.
KWATI (Mixed Sprouts Dal)
Nepal’s most favourite iconic dal is Kwati, a mixed lentil dal that is specific to the mountainous regions of Nepal. It’s packed full of proteins from the legumes, making it perfect for vegetarians to get their daily dose of vitamins and minerals. It is an aromatic and heartwarming dish to have either on its own with rice, or as an accompaniment to other dishes.
INGREDIENTS
Mixed beans (kidney beans, blackeyed beans, chickpeas, green beans, black beans, white beans; I also add some split gram dal and tuvar dal): 2 cups Fennel seeds (saunf): 1tsp Cumin seeds (jeera): 1tsp Mustard seeds (sarson): 1tsp Ajwain (carom): 1tsp Tomatoes: 5 medium size Coriander powder: 1tsp Cumin powder: 1tsp Red chilli powder: 2tsp (or according to taste) Mustard oil: 4tbsp Salt: To taste Paste of the following: Onion: 1 medium Garlic: 6-7 cloves Ginger: 1½-inch piece
METHOD
In a bowl soak the beans overnight. To sprout them you drain and keep aside for 2 days till they sprout. Heat oil in a pressure cooker. Add cumin, fennel, mustard and ajwain seeds. When they start spluttering add the onion, garlic and ginger paste and sauté for 2 minutes. Now add the sprouted beans and tuvar dal and chana dal. Add cumin, chilli and turmeric powder and salt to taste. Mix well and cook for a minute or so to coat the dal well with the masala. Now add tomatoes and cook for another 2 minutes. Then add 5 cups water and pressure cook for 20 minutes. Release pressure and see if the dal is tender. Most of the water must have dried up. So you can add 11/2 cups hot water and cook for another few minutes till you get your desired consistency of the dal. Garnish with chopped green onions and serve with rice.
SEL ROTI
Sel Roti is considered Nepal’s national dessert. It is a traditional Nepalese ring-shaped sweet fried dough made from rice flour. It is mostly prepared during Dashain and Tihar, widely celebrated Hindu festivals in Nepal, as well as in the Darjeeling, Kalimpong and Sikkim regions of India.
INGREDIENTS (for 2 servings)
Rice: ½ cup Sugar: 2tbsp Ghee: 2tbsp Rice flour: 1tbsp Cardamom powder: ¼tsp Water: 2tbsp, plus for soaking rice Oil: For deep frying
METHOD
Wash and soak rice overnight. Then drain the rice and blend in a mixer jar to a fine paste. Take the paste in a bowl and add sugar, ghee, rice flour and cardamom to it. Gradually add about 1-2tbsp water to it and whisk well till the sugar dissolves completely. Batter should be of thick consistency. Heat oil in a kadhai. Using a ladle pour the batter in a circlular shape into the hot oil. Reduce flame to medium and let it cook on one side. Flip it using tongs. Fry till it gets golden brown on all sides. Remove and drain on absorbent paper. Store them in an airtight jar when it is completely cool.
CRUNCHY KARELA FRY
This is a very tasty dish usually had as an accompaniment with the main course.
INGREDIENTS
Karela (bitter gourd): 2 Salt: A pinch Gram flour: A little Garlic powder: A little Red chilli powder: A little Kashmiri red chilli powder: A little Garam masala: A little Salt: To taste Water: A little
METHOD
Take the karelas, wash and cut them into thin roundels. Remove the seeds. Then add salt and keep aside for 10 minutes and wash them after that. To the karela add little gram flour, garlic powder, red chilli powder, Kashmiri red chilli powder, garam masala and salt to taste. Mix everything well by adding very little water. The masala should be sticking to the karela. Deep-fry till crunchy. These are yummy. I can just keep eating them on their own.
NEPALI ANDA (Nepalese egg in curd gravy)
This is a very unusual dish much loved by the Nepalese. It serves as a good accompaniment with pulavs, biryani, and so on and is very simple and easy to make.
INGREDIENTS
Eggs: 4 Curd: 2 cups Salt: To taste Oil: 1tbsp Black mustard seeds: ½tsp Turmeric: ½tsp Red chilli powder: 1tsp
METHOD
Boil four eggs. They should be full-boiled. Cut in half and keep aside. Take the curd and whisk well. Put in a serving bowl. Add salt according to taste. Place the egg yolk side up. Do not pile one on top of the other. For the tempering, heat 1tbsp oil. Add ½tsp black mustard seeds. Once it starts sputtering, remove from fire. Then add ½tsp turmeric and 1tsp red chilli powder. At once pour over the eggs in the curd. This dish is meant to be had at room temperature, or, maybe, slightly cold, whatever your preference.
