Nepali cuisine is a wonderful blend of various cultural and regional influences, resulting in a unique combination of flavors and spices. With its rich and diverse culinary heritage, Nepal offers an array of mouth-watering dishes that you can easily prepare at home.
Here are three Nepali recipes that you should definitely try:
1. Momos:
Momos are a popular snack in Nepal, Tibet, and Bhutan. They are steamed dumplings that are typically filled with minced meat, vegetables, or cheese. They are usually served with a spicy tomato-based sauce or a peanut sauce.
To make momos, you will need:
- 2 cups of all-purpose flour
- 1 cup of water
- 1 tablespoon of oil
- 1 onion, finely chopped
- 2 cloves of garlic, minced
- 1 teaspoon of ginger, minced
- 1 cup of minced chicken or beef
- 1 cup of finely chopped cabbage
- 1 cup of chopped carrots
- Salt to taste
- Pepper to taste
Instructions:
- In a bowl, mix the flour, water, and oil to make a soft dough. Cover the dough with a damp cloth and let it rest for 30 minutes.
- In a pan, heat oil and sauté the onion until it turns translucent.
- Add garlic and ginger to the pan and sauté for another minute.
- Add the minced meat to the pan and cook until it is browned.
- Add the cabbage and carrots to the pan and cook until the vegetables are tender.
- Season the mixture with salt and pepper to taste.
- Roll the dough into small balls and flatten them into circles.
- Spoon a small amount of the meat mixture into the center of each circle.
- Fold the circle over to create a half-moon shape and seal the edges by pinching them together.
- Place the momos in a steamer and steam for 8-10 minutes.
- Serve hot with a spicy tomato-based sauce or a peanut sauce.
2. Dal Bhat:
Dal Bhat is a staple food in Nepal and is eaten daily by most Nepalis. It is a simple and nutritious meal that consists of steamed rice and lentil soup. It is usually served with a vegetable curry, pickles, and papadums.
To make Dal Bhat, you will need:
- 1 cup of lentils
- 3 cups of water
- 2 tablespoons of oil
- 1 onion, finely chopped
- 2 cloves of garlic, minced
- 1 teaspoon of ginger, minced
- 1 teaspoon of cumin seeds
- 1 teaspoon of coriander powder
- Salt to taste
- 2 cups of steamed rice
Instructions:
- Rinse the lentils and soak them in water for 30 minutes.
- In a pan, heat oil and sauté the onion until it turns translucent.
- Add garlic and ginger to the pan and sauté for another minute.
- Add cumin seeds and coriander powder to the pan and sauté for a few seconds.
- Add the lentils and water to the pan and bring it to a boil.
- Reduce the heat and let it simmer until the lentils are tender.
- Season the soup with salt to taste.
- Serve hot with steamed rice, a vegetable curry, pickles, and papadums.
3. Sel Roti:
Sel Roti is a traditional Nepali sweet bread that is made during festivals and special occasions. It is made from rice flour and is shaped like a donut. It is sweet and crunchy on the outside and soft on the inside.
To make Sel Roti, you will need the following ingredients:
- 2 cups of rice flour
- 1/2 cup of all-purpose flour
- 1 cup of sugar
- 1 cup of warm water
- 1/2 cup of milk
- 1/4 teaspoon of ground cardamom
- Oil for frying
Optional:
- Saffron strands or food coloring for color (traditionally, Sel Roti is yellow in color)
Instructions:
- In a mixing bowl, combine the rice flour, all-purpose flour, and sugar.
- In a separate bowl, mix the warm water and milk together.
- Gradually add the liquid mixture to the dry ingredients and whisk until a smooth batter is formed.
- Add the ground cardamom and saffron strands (if using) to the batter and mix well. Let the batter sit for 30 minutes to an hour to rest.
- Heat oil in a deep frying pan over medium heat.
- Fill a funnel or a piping bag with the Sel Roti batter. Hold the funnel or piping bag over the hot oil and squeeze the batter out in a circular motion to form a ring shape.
- Fry the Sel Roti until they turn golden brown on both sides, flipping once or twice to cook evenly.
- Remove the Sel Roti from the oil and drain them on a paper towel to remove excess oil.
- Repeat the process until all the batter has been used up.
- Serve the Sel Roti warm as a snack or dessert. They are traditionally enjoyed during festivals such as Tihar and Dashain. Enjoy!
