Discover the Flavors of Nepal: A Journey Through 18 Authentic Recipes
Nepal, a country nestled in the Himalayas, is a culinary haven waiting to be explored. With its rich cultural heritage and geographical diversity, Nepalese cuisine offers a unique blend of flavors that will tantalize your taste buds. From steaming hot momos (dumplings) to savory dal bhat (lentil soup with rice), each dish tells a story of the country’s history and traditions.
In this article, we’ll take you on a gastronomic journey through 18 mouth-watering Nepalese recipes that will transport your taste buds to the Himalayan foothills. From comfort foods like sel roti (traditional Nepalese rice donut) to spicy curries like aloo tama (potato and bamboo shoot curry), each recipe is a testament to the country’s love for flavorful food.
So, get ready to embark on a culinary adventure that will leave you craving more of Nepal’s rich flavors. Let’s start our journey with some of the most popular Nepalese recipes…
Momos (Nepalese Dumplings)
Savor the authentic flavors of Nepal with this classic Momos recipe. These steamed dumplings are a staple in Nepalese cuisine, typically served as an appetizer or side dish.
Ingredients:
– 2 cups all-purpose flour
– 1/2 cup lukewarm water
– Filling ingredients (see below)
– Vegetable oil for pan-frying (optional)
Filling:
– 1 pound ground beef or chicken
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– Salt and pepper to taste
Instructions:
1. In a large mixing bowl, combine flour and lukewarm water to form a dough. Knead for 5 minutes until smooth.
2. Divide the dough into small balls, about the size of a small egg.
3. Roll out each ball into a thin circle, about 3 inches in diameter.
4. Place a tablespoon of filling in the center of each circle.
5. Fold the dough over the filling to form a half-moon shape and press edges together to seal.
6. Repeat with remaining dough and filling.
7. Steam Momos for 15-20 minutes or pan-fry until golden brown.
Cooking Time:
– Steaming: 15-20 minutes
– Pan-frying: 3-4 minutes per side
Dal Bhat (Lentil Soup with Rice)
A comforting and nutritious Indian dish, Dal Bhat is a staple in many households. This recipe combines the goodness of lentils with flavorful spices and served with a side of fluffy rice.
Ingredients:
– 1 cup split red lentils (masoor dal)
– 2 cups water
– 1 tablespoon vegetable oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– Salt, to taste
– 2 cups cooked white rice
– Fresh cilantro leaves, for garnish (optional)
Instructions:
1. Rinse the lentils and soak them in water for at least 30 minutes. Drain and set aside.
2. Heat oil in a large pan over medium heat. Add onion and garlic; sauté until softened.
3. Add cumin, coriander, and salt. Cook for 1 minute.
4. Add the lentils and 2 cups of water. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the lentils are tender.
5. Serve the dal with cooked white rice. Garnish with cilantro leaves, if desired.
Cooking Time: 25-30 minutes
Sel Roti (Traditional Nepalese Rice Donut)
Sel Roti is a popular Nepalese snack made with rice flour, and it’s often enjoyed during festivals and celebrations. This recipe yields soft, fluffy donuts that are perfect for satisfying your cravings.
Ingredients:
– 2 cups rice flour
– 1/4 teaspoon salt
– 1/4 cup lukewarm water
– Vegetable oil for frying
– Optional: sesame seeds or poppy seeds for garnish
Instructions:
1. In a large mixing bowl, combine the rice flour and salt.
2. Gradually add in the lukewarm water to form a soft dough. Knead the mixture until it becomes pliable.
3. Cover the dough with a damp cloth and let it rest for 30 minutes.
4. Divide the dough into small portions and shape each portion into a ball.
5. Flatten each ball into a disk using your fingers or a rolling pin.
6. Heat the vegetable oil in a deep frying pan over medium heat.
7. Fry the Sel Roti until they are golden brown, about 3-4 minutes on each side.
8. Remove the donuts from the oil and place them on a paper towel-lined plate to drain excess oil.
Cooking Time: Approximately 15-20 minutes
Gundruk (Fermented Leafy Greens)
Gundruk is a traditional Nepali dish made from fermented leafy greens, offering a tangy and slightly sour taste. This simple recipe introduces you to the world of Gundruk, perfect for exploring new flavors.
Ingredients:
– 1 bunch of Gundruk leaves (or substitute with collard greens or mustard greens)
– 1/2 cup of water
– 1/4 teaspoon of salt
– Optional: garlic, chili flakes, or other spices to taste
Instructions:
1. Rinse the Gundruk leaves thoroughly and remove any stems.
2. In a large bowl, combine the leaves with water and salt. Massage the mixture for about 5 minutes to help break down the fibers.
3. Cover the bowl with a cloth and let it ferment at room temperature (around 70°F to 75°F) for 24 hours.
4. After fermentation, rinse the Gundruk thoroughly with cold running water to remove excess acidity.
5. Serve the Gundruk as is, or add your preferred seasonings like garlic, chili flakes, or other spices.
Cooking Time: 24 hours (fermentation time)
Aloo Tama (Potato and Bamboo Shoot Curry)
A classic Indian curry that pairs potatoes and bamboo shoots with aromatic spices, Aloo Tama is a flavorful and comforting dish perfect for any occasion.
Ingredients:
– 2 large potatoes, peeled and diced
– 1 cup bamboo shoots, sliced
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon red chili powder
– Salt, to taste
– 2 tablespoons vegetable oil
– 2 cups water
– Fresh cilantro, for garnish
Instructions:
1. Heat oil in a large pan over medium heat. Add onions and cook until they start browning.
2. Add garlic, cumin, coriander, turmeric, and red chili powder. Cook for 1 minute, stirring constantly.
3. Add diced potatoes, bamboo shoots, salt, and water. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the potatoes are tender.
4. Garnish with fresh cilantro and serve hot.
Cooking Time: 25 minutes
Thukpa (Nepalese Noodle Soup)
Thukpa is a hearty and comforting Nepalese noodle soup that’s perfect for warming up on a chilly day. This recipe is a simplified version of the traditional dish, using readily available ingredients.
Ingredients:
– 1 tablespoon vegetable oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup mixed vegetables (e.g., carrots, potatoes, peas)
– 1 cup beef or chicken broth
– 2 cups water
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon turmeric powder
– Salt and pepper, to taste
– 8 ounces noodles (e.g., egg noodles or rice noodles)
– Chopped cilantro or scallions, for garnish
Instructions:
1. Heat oil in a large pot over medium heat. Add onion and garlic; cook until the onion is translucent.
2. Add mixed vegetables and cook for an additional 2-3 minutes.
3. Pour in broth, water, cumin, coriander, turmeric, salt, and pepper. Bring to a boil, then reduce heat and simmer for 10 minutes.
4. Cook noodles according to package instructions. Drain and set aside.
5. Add cooked noodles to the pot and stir to combine.
6. Serve hot, garnished with chopped cilantro or scallions.
Cooking Time: 20-25 minutes
Yomari (Sweet Rice Dumplings)
A traditional Nepalese dessert, Yomari is a sweet rice dumpling wrapped in banana leaves and steamed to perfection. This recipe yields 6-8 dumplings, perfect for sharing with family and friends.
Ingredients:
– 1 cup cooked white rice
– 1/2 cup sugar
– 1/4 cup grated coconut
– 1/4 teaspoon salt
– 1/2 cup water
– Banana leaves (fresh or frozen)
Instructions:
1. Combine cooked rice, sugar, grated coconut, and salt in a bowl.
2. Gradually add water to the mixture until it forms a sticky dough.
3. Divide the dough into 6-8 equal portions.
4. Shape each portion into a small ball and flatten slightly into a disk shape.
5. Place a dumpling on the center of a banana leaf, fold the leaf over to form a square or rectangle shape, and press edges together to seal.
6. Steam the dumplings for 15-20 minutes, or until they are cooked through and lightly browned.
Cooking Time: 15-20 minutes
Chatamari (Nepalese Rice Crepe)
Chatamari is a popular Nepalese dish that consists of a thin rice crepe stuffed with an assortment of flavorful ingredients. This recipe is a simplified version of the traditional Chatamari, perfect for those looking to try this unique and delicious treat.
Ingredients:
– 2 cups cooked rice (preferably leftover)
– 1/2 cup water
– 1/4 teaspoon salt
– Vegetable oil or ghee for frying
– Filling ingredients (choose your favorite):
+ Vegetables (e.g., carrots, peas, cauliflower)
+ Spices (e.g., cumin, coriander, chili powder)
+ Herbs (e.g., cilantro, mint)
+ Protein sources (e.g., cooked chicken, tofu)
Instructions:
1. Mix cooked rice with water and salt in a bowl.
2. Heat a non-stick pan or griddle over medium heat.
3. Brush the pan with oil or ghee.
4. Pour 1/4 cup of the rice mixture onto the pan.
5. Tilt the pan to spread the mixture evenly, forming a thin crepe.
6. Add your chosen filling ingredients in the center of the crepe.
7. Fold the sides and roll the Chatamari into a neat package.
8. Cook for 2-3 minutes or until crispy and golden brown.
9. Repeat with remaining rice mixture and filling.
Cooking Time: Approximately 15-20 minutes
Kwati (Mixed Bean Soup)
Kwati is a hearty and comforting soup originating from the highlands of Ethiopia, made with a blend of mixed beans and aromatic spices. This recipe serves 4-6 people.
Ingredients:
– 1 cup dried kidney beans
– 1 cup dried black beans
– 1 cup dried white beans (such as cannellini or navy)
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon turmeric powder
– Salt and pepper to taste
– 4 cups water
– Optional: chopped fresh cilantro or parsley for garnish
Instructions:
1. Rinse the beans and soak them in water overnight. Drain and set aside.
2. Heat oil in a large pot over medium heat. Add onion and cook until softened, about 3-4 minutes.
3. Add garlic, cumin, coriander, and turmeric powder. Cook for an additional minute, stirring frequently.
4. Add the soaked beans, water, salt, and pepper. Bring to a boil, then reduce heat to low and simmer for 30-40 minutes or until the beans are tender.
5. Serve hot, garnished with fresh herbs if desired.
Cooking Time: 30-40 minutes
Sekuwa (Grilled Meat Skewers)
Sekuwa is a popular Nepalese dish that’s perfect for any occasion. This recipe combines juicy meat with aromatic spices and grilled to perfection.
Ingredients:
– 500g mixed meat (chicken, beef, lamb)
– 1/2 cup yogurt
– 2 tablespoons lemon juice
– 2 teaspoons garam masala powder
– 1 teaspoon cumin powder
– 1/4 teaspoon cayenne pepper
– Salt and black pepper, to taste
– 10-12 bamboo skewers
– Vegetable oil, for brushing
Instructions:
1. In a large bowl, mix together the meat, yogurt, lemon juice, garam masala powder, cumin powder, cayenne pepper, salt, and black pepper.
2. Thread the marinated meat onto the skewers, leaving a small space between each piece.
3. Brush the grill or grilling surface with vegetable oil to prevent sticking.
4. Grill the Sekuwa over medium heat for 8-10 minutes per side, or until cooked through.
5. Serve hot with your favorite sides and chutneys.
Cooking Time: 15-20 minutes
Juju Dhau (King Curd)
A classic Bengali dessert, Juju Dhau is a creamy, sweet, and tangy curd-based treat that’s perfect for any occasion. This recipe makes about 6-8 servings.
Ingredients:
– 1 liter plain yogurt
– 1 cup sugar
– 1/2 cup milk powder
– 1/4 teaspoon baking soda
– 1/2 teaspoon lemon juice
– 1/4 teaspoon cardamom powder (optional)
– Chopped nuts or dried fruit for garnish (optional)
Instructions:
1. In a large bowl, whisk together the yogurt, sugar, milk powder, and baking soda until well combined.
2. Add the lemon juice and cardamom powder (if using) to the mixture and whisk until smooth.
3. Pour the mixture into individual serving cups or a large serving dish.
4. Refrigerate for at least 4 hours or overnight to allow the flavors to meld together.
5. Just before serving, garnish with chopped nuts or dried fruit if desired.
Cooking Time:
– Prep time: 10 minutes
– Chill time: 4-12 hours
Bara (Lentil Pancakes)
A traditional Indian breakfast dish, Bara is a flavorful and nutritious start to the day. These lentil pancakes are soft, slightly sweet, and utterly delicious.
Ingredients:
– 1 cup split red lentils (masoor dal)
– 2 cups all-purpose flour
– 1/4 teaspoon baking powder
– 1/2 teaspoon salt
– 1/4 cup ghee or vegetable oil
– 3/4 cup lukewarm water
– Chopped cilantro for garnish (optional)
Instructions:
1. Rinse the lentils and soak them in water for at least 4 hours or overnight.
2. Drain and grind the lentils into a coarse paste using a blender or grinder.
3. In a large bowl, combine the ground lentils, flour, baking powder, and salt.
4. Add the ghee or oil and mix until the dough comes together.
5. Gradually add the lukewarm water to form a smooth batter.
6. Heat a non-stick skillet or griddle over medium heat.
7. Drop small ladles of the batter onto the skillet and cook for 2-3 minutes, until the surface is dry.
8. Flip and cook for another minute.
9. Serve hot with your favorite chutney or topping.
Cooking Time: 15-20 minutes
Choila (Spicy Grilled Meat)
Get ready to tantalize your taste buds with this flavorful Choila recipe, a popular Peruvian dish that combines the richness of grilled meat with a spicy kick.
Ingredients:
– 500g beef or pork, thinly sliced
– 1/4 cup soy sauce
– 2 tablespoons olive oil
– 1 tablespoon chili paste (ají amarillo)
– 1 teaspoon garlic powder
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. In a large bowl, whisk together soy sauce, olive oil, chili paste, garlic powder, salt, and pepper.
2. Add the sliced meat and marinate for at least 30 minutes, or up to several hours in the refrigerator.
3. Preheat grill to medium-high heat.
4. Remove meat from marinade, letting any excess liquid drip off.
5. Grill meat for 3-4 minutes per side, or until cooked through.
6. Serve hot, garnished with fresh cilantro leaves.
Cooking Time: 12-15 minutes
Dhido (Traditional Nepalese Millet Porridge)
A comforting and nutritious breakfast staple in Nepal, Dhido is a simple porridge made with millet, onions, garlic, and spices. This recipe serves 2-3 people.
Ingredients:
• 1 cup of millet
• 2 cups of water
• 1 small onion, finely chopped
• 3 cloves of garlic, minced
• 1/4 teaspoon of turmeric powder
• Salt, to taste
• Ghee or oil, for serving (optional)
Instructions:
1. Rinse the millet and soak it in water for at least 30 minutes.
2. Drain the water and place the millet in a large pot with 2 cups of fresh water.
3. Add the chopped onion, minced garlic, and turmeric powder to the pot.
4. Bring the mixture to a boil, then reduce the heat to low and simmer for 20-25 minutes or until the millet is cooked and mushy.
5. Season with salt to taste.
6. Serve hot with a pat of ghee or oil, if desired.
Cooking Time: 20-25 minutes
Enjoy your comforting bowl of Dhido!
Kachila (Raw Minced Meat Salad)
A traditional Indian dish, Kachila is a refreshing salad made with raw minced meat, vegetables, and spices. This recipe is perfect for hot summer days or as a quick snack.
Ingredients:
– 1 pound beef or lamb, finely minced
– 2 medium tomatoes, diced
– 1/2 cup cucumber, peeled and grated
– 1/4 cup onions, finely chopped
– 1 tablespoon lemon juice
– 1 teaspoon cumin powder
– Salt to taste
– Chopped cilantro for garnish (optional)
Instructions:
1. In a large bowl, combine the minced meat, tomatoes, cucumber, and onions.
2. Squeeze the lemon juice over the mixture and sprinkle with cumin powder.
3. Season with salt to taste.
4. Mix everything well until all the ingredients are evenly distributed.
5. Garnish with chopped cilantro if desired.
Cooking Time: None! This salad is raw, so it’s ready in minutes.
Enjoy your delicious and healthy Kachila!
Masu (Spicy Meat Curry)
This spicy meat curry recipe from Nepal is a flavorful and aromatic dish that’s perfect for any occasion. Masu, which literally means “spice” in Nepali, is a popular curry made with ground meat, spices, and vegetables.
Ingredients:
– 500g ground beef or chicken
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 teaspoon grated ginger
– 1 tablespoon cumin powder
– 1 tablespoon coriander powder
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon red chili powder
– Salt, to taste
– 2 medium tomatoes, chopped
– 1 cup mixed vegetables (e.g., carrots, potatoes, peas)
– 2 tablespoons vegetable oil
– 2 cups water
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large pan over medium heat. Add onions and cook until they’re translucent.
2. Add garlic, ginger, cumin powder, coriander powder, turmeric powder, and red chili powder. Cook for 1 minute.
3. Add ground meat and cook until it’s browned, breaking it up with a spoon as needed.
4. Add chopped tomatoes and mixed vegetables. Stir well.
5. Add water, salt, and any additional spices you like (e.g., garam masala). Bring to a boil, then reduce heat and simmer for 30 minutes or until the meat is tender.
6. Garnish with cilantro leaves and serve hot.
Cooking Time: 45-50 minutes
Samay Baji (Newari Platter)
Samay Baji is a traditional Newari dish from Nepal, consisting of a platter filled with an assortment of savory and sweet treats. This recipe serves 4-6 people.
Ingredients:
– 1 cup rice
– 1/2 cup mung beans
– 1/2 cup black gram
– 1/2 cup mustard greens
– 1/4 cup ghee or vegetable oil
– Salt, to taste
– For the accompaniments:
+ Vegetables: potatoes, carrots, green beans, and peas
+ Fruits: bananas, apples, and oranges
+ Dried fruits: raisins, apricots, and prunes
Instructions:
1. Rinse the rice, mung beans, and black gram. Cook separately until tender.
2. Heat ghee or oil in a pan. Add mustard greens and sauté until wilted. Season with salt to taste.
3. Arrange the cooked rice, mung beans, black gram, and mustard greens on a platter.
4. Add vegetables, fruits, and dried fruits around the grain mixture.
5. Serve Samay Baji warm or at room temperature.
Cooking Time: 30-40 minutes
Laping (Tibetan-style Cold Noodle Salad)
This refreshing Laping dish is a staple in Tibetan cuisine, perfect for hot summer days. With its combination of chewy noodles, crunchy vegetables, and tangy dressing, it’s a flavorful and revitalizing snack.
Ingredients:
– 8 oz (225g) thin rice noodles
– 1 cup (115g) chopped scallions
– 1 cup (115g) diced cucumber
– 1/2 cup (55g) sliced red bell pepper
– 1/4 cup (30g) toasted sesame seeds
– 2 tbsp (30ml) soy sauce
– 2 tbsp (30ml) rice vinegar
– 1 tsp (5ml) grated ginger
– Salt and pepper to taste
Instructions:
1. Cook noodles according to package instructions, then rinse with cold water and set aside.
2. In a large bowl, combine scallions, cucumber, red bell pepper, and sesame seeds.
3. In a small bowl, whisk together soy sauce, rice vinegar, and grated ginger.
4. Add the cooked noodles to the vegetable mixture and pour in the dressing.
5. Toss everything together until the noodles are well coated with the dressing.
6. Season with salt and pepper to taste.
Cooking Time: 15 minutes (mostly preparation time)
Summary
Experience the authentic flavors of Nepal with these 18 mouth-watering recipes! From traditional dishes like Dal Bhat and Sel Roti, to unique offerings such as Gundruk and Thukpa, this collection has something for everyone. Savor the spicy kick of Choila or indulge in sweet treats like Yomari and Juju Dhau. Explore the world of Nepalese cuisine with recipes that showcase its rich cultural heritage. With a mix of vegetarian and meat-based options, you’ll be spoiled for choice. So go ahead, dive into the flavors of Nepal, and discover new favorites!