A bit on Nepali Cuisine

Sharing all that I’ve learnt from my stay in Nepal and also from my recent purchase from the Kathmandu airport –

The Nepal Cookbook – Author: Padden Choedak Oshoe

Dal includes Lentils, Chickpeas and small beans. Chana Dal/small Chickpeas (split with skins removed), Moong Dal/Green Mung (split with or without skin), Toor Dal/ Yellow Lentils also called Pegion Peas (split with skins removed), Mussoor Dal/Orange Lentils (split with skins removed) and Urad Dal/Black lentils (split with skins removed).

Nepali Cuisine is influenced by the cuisines of both India and Tibet. The use of ingredients is very similar and some of the most commonly used ingredients are as follows – Hing/Asafetida, Mungrelo/Black Cumin Seeds, Cardamom – Alaichi/Black Cardamom, Sukumel/Green Cardamom, Chilli Powder, Red and Green chillies, Hariyo Dhaniya Paat/Cilantor or Coriander leaves, Curry powder, Methi/Fenugreek (most importnat in Nepali Cooking), Saunf/Fennel Seeds, Garam Masala (dry roast of whole spices like Coriander Seed, Cumin Seeds, Black Peppercorn, Black Cardamom Seeds, Ground Cinnamon, Whole Cloves, Ground Nutmeg), Turmeric, Garlic, Ginger, Onions, Scallions, Gundruk (Nepali vegetable dish prepared from green leafy vegetables that are fermented and then sun-dried and is used in soups, pickles and other dishes), Jimbu (aromatic grass from the Himalayan regions and is sold in strands – a pinch is enough to flavour a dish; not available in Asian supermarkets, hence bulb garlic roots are used as a substitute), Jwanu/Lovage Seeds (Ajwain in Hindi), Timbur (another important ingredient used in Pickles), Tamarind pulp.Dishes are cooked in Ghiu/Clarified Indian Butter (Ghee in Hindi) or Mustard oil, Corn oil and Soybean oil.

Achar/Pickles, a special condiment perfumed with ginger, garlic and hot chillies, is considered indispensable to a Nepali meal. They may be served as a vegetable dish in its own right or as a condiment and may use either raw or cooked cooked vegetables and may be preserved or prepared fresh.Dal/Lentils, Bhat/Rice, Tarkari/Curried vegetable and a small amount of Achar/Pickle – this is the main staple diet of most Nepalese though festivals call in for more elaborate Nepali meal with Masu/Meat, Macha/Fish and other Nepali Desserts amongst which the most popular is Sikarni made with hung yoghurt/curd mixed with dried fruits. Regional variations in cooking styles and dishes quite obviously exist with the geographical/topographical variations within Nepal as the mountains in the North roll down into Tarai/Plains in the south.

Recipes that I have shared in my blog –

Daal Maharani Befitting the Queen (And Also Us)

Category – Veg Side-Dish; Cuisine type – Nepali, Indian (tried and tested/tasted at home)