Daal Bhat Tarkari:
One popular Nepalese dish that was brought to the UK by Nepalese immigrants is Daal Bhat Tarkari. Daal Bhat Tarkari is a traditional Nepalese dish made with lentils (daal) and rice (bhat), and served with a side of mixed vegetables (tarkari). It is a staple dish in Nepalese cuisine and is often made for daily meals or special occasions.
Here is a recipe for Daal Bhat Tarkari:
Ingredients:
1 cup yellow moong dal (split yellow lentils)
1 cup basmati rice
2 tbsp ghee or oil
1 large onion, chopped
2 cloves of garlic, minced
1 inch of ginger, grated
1 tsp cumin seeds
1 tsp turmeric powder
1 tsp coriander powder
1 tsp garam masala
Salt and pepper to taste
4 cups of water
2 cups mixed vegetables (such as potatoes, carrots, peas, and cauliflower), chopped
Fresh cilantro, for garnish
Instructions:
Wash the lentils and set aside.
In a large saucepan, heat the ghee or oil over medium heat and sauté the onion until soft, about 5 minutes.
Add the garlic and ginger and cook for another minute.
Add the cumin seeds, turmeric powder, coriander powder, garam masala, salt, and pepper and cook for another minute.
Add the lentils and stir well.
Pour in the water and bring to a boil.
Reduce the heat to low and simmer until the lentils are tender and the liquid has thickened, about 20-25 minutes.
In a separate saucepan, cook the rice according to the package instructions.
In another saucepan, steam the mixed vegetables until tender, about 10-15 minutes.
Serve the lentils, rice, and vegetables together, garnished with fresh cilantro.
Pressure Cooker Rice Recipe:
Ingredients:
1 cup long-grain white, jasmine, or basmati rice
1&1/2 tsp salt (optional)
1 cup water
Instructions:
Start with 1 cup long-grain white, jasmine, or basmati rice in a fine-mesh strainer. Wash the rice in water until clean.
Move the washed rice to a pressure cooker and add 1&1/2 tsp salt, if desired.
Add 1 cup of water to the pressure cooker.
Put on the pressure cooker lid, and turn the stove on.
Cook the rice for 3 minutes on high pressure.
Remove from heat, turn the stove off from the pressure cooker, and allow the pressure to release for about 10 minutes naturally.
After the pressure is completely gone, open the pressure cooker lid and check the consistency of the rice. If the rice is sticky, then it means you added a little too much water. If the rice is relatively firm and rigid, there isn’t enough water. You can add more water to the rice and let it cook further for a couple more pressure cooker whistles for the rice to turn soft.
Finally, remove the rice from the pressure cooker, fluff with a fork, and serve.
Note: The cooking time and water ratio may vary depending on the type of rice and pressure cooker used. Adjust as needed for best results.
Vegetable Curry (Tarkari) Recipe:
Ingredients:
1 tablespoon oil
4 tablespoons spring onions, finely chopped
2 garlic cloves, finely diced
1 teaspoon finely grated ginger
2 red chilies, finely chopped
100 grams potatoes (aloo), cut into small pieces
100 grams green beans (simi), chopped
100 grams cauliflower (kauli), chopped
100 grams cabbage (bandhakopi), chopped
100 grams red pumpkin (kaddu), chopped (optional)
50 grams spinach, chopped (optional)
50 grams romaine lettuce, chopped (optional)
50 grams mustard greens, chopped (optional)
2 tomatoes (golbheda), finely chopped
2 tablespoons fresh coriander leaves, finely chopped
1 teaspoon salt (or to taste)
1/2 teaspoon red chili powder
1 teaspoon ground cumin powder
1 teaspoon garam masala
Instructions:
Heat oil in a pan and add the chopped spring onions, garlic, ginger, and red chilies. Cook until the onions are lightly browned.
Add the cut veggies (potatoes, green beans, cauliflower, cabbage, and red pumpkin) and mix well. Cover with a lid and cook until the veggies are properly cooked.
Add the chopped tomatoes and coriander, ground cumin, red chili powder, and salt. Cover and cook until the tomatoes turn soft.
Finally, add the garam masala, mix well, and cook for a few more minutes.
Serve hot with dal and bhat (rice).
Note: You can add optional greens (spinach, romaine lettuce, and mustard greens) to the curry for added flavour and nutrition. Adjust the cooking time as needed depending on the size and texture of the vegetables.
Chicken Curry
Ingredients:
1 kg whole chicken, cut into pieces
4 pieces green cardamom
4 pieces cloves
8-10 whole black pepper
2 bay leaves
3 medium onions, finely chopped
2 green chilies, slit lengthwise
2 medium tomatoes, finely chopped
A handful of fresh coriander leaves
1 tablespoon coriander powder
1 teaspoon cumin powder
1 teaspoon red chilli powder
1 teaspoon garam masala powder
1/2 teaspoon turmeric powder
1 teaspoon Kashmiri Mirch (can also use degi mirch)
Salt to taste
2 tablespoons cooking oil
2-3 tablespoons ginger and garlic paste
250 ml warm water
Instructions:
Heat oil in a large pot or a Dutch oven over medium heat. Add the green cardamom, cloves, whole black pepper, and bay leaves, and sauté for a minute until fragrant.
Add finely chopped onions and sauté until they turn golden brown and caramelized.
Add the green chilies and chicken pieces, and fry for 5-7 minutes until the chicken starts changing its color.
Cover the pot with a lid and let it simmer for 3-4 minutes.
Add the ginger and garlic paste, and cook for 2-3 minutes until fragrant.
Add all the ground spices (coriander powder, cumin powder, red chili powder, garam masala powder, turmeric powder, and Kashmiri Mirch), and mix well with the chicken and onion mixture.
Add the finely chopped tomatoes and salt to taste. Stir well, cover the pot with a lid, and cook for 4-5 minutes in medium heat until the chicken is completely cooked.
Add 250 ml warm water and mix well. Cover the pot with a lid and let it cook for 2-3 minutes if you want to have gravy.
Once it starts boiling, add fresh coriander leaves and mix well. Turn off the heat and let it sit for a few minutes before serving.
Serve hot chicken curry with steamed rice and daal.
Note: You can adjust the amount of red chilli powder and green chilies to suit your taste. You can also add other vegetables such as potatoes, green beans, or bell peppers if you like. The longer you let the chicken curry sit, the more flavourful it becomes. Enjoy!
Ghandruk Pickle Recipe:
Ingredients:
Fresh green leaves from mustard, turnip, radish, or cauliflower plants
(Optional) Radish or turnip roots, smashed with the leaves
Airtight container (wooden, earthenware, or glass jar)
Thin plastic sheet
Instructions:
Collect fresh green leaves from mustard, turnip, radish, or cauliflower plants. If using radish or turnip roots, smash them with the leaves.
Cut the leaves into uneven pieces (not too small), and set them aside to wilt for a day or two.
Transfer the wilted leaves (and smashed roots, if using) to an airtight container (wooden, earthenware, or glass jar).
Allow the container to stand in a sunny location for 4-7 days, or until the leaves are organically fermented due to lactic acid bacteria.
After the fermentation phase is finished, spread the contents of the container out on a thin plastic sheet and allow it to sun-dry for a few days.
Once dried, store the Ghandruk pickle in a container of your choice.
Enjoy the Ghandruk pickle with Dal Bhat.
Note: The quantities and specific types of leaves and roots used can vary based on personal preference. The fermentation time may also vary depending on the temperature and humidity of the environment.
Daal Bhat Tarkari is a simple and nutritious dish that is loved for its comforting flavour and texture. It is a staple dish in Nepalese cuisine and is often enjoyed by families in the UK as a reminder of their cultural heritage. This dish is a perfect representation of the flavours and ingredients used in traditional Nepalese cooking and continues to be a popular dish among the Nepalese community in the UK.