Exploring Nepalese Cuisine: A Step-by-Step Guide to Preparing a Classic Dal Bhat Meal - Pabs Kitchen

lentils

🥗Healthier: split peas

💰Cheaper: dried beans

Split peas are often more affordable and cook faster.

ghee

🥗Healthier: olive oil

💰Cheaper: butter

Olive oil provides a healthier fat option.

mustard oil

🥗Healthier: sunflower oil

💰Cheaper: canola oil

Sunflower oil is a neutral alternative.

vegetable curry

🥗Healthier: stir-fried vegetables

💰Cheaper: frozen vegetables

Frozen vegetables are often less expensive and convenient.

Soak the skinless split Mung Dal with three times more water for 30 minutes.

Boil 3 potatoes until cooked properly.

Drain the water from the dal and wash a couple of times.

Put the dal into a pot and add three times more water than dal, turmeric, and salt; cook until smooth.

Chop cucumber, red onion, and tomato; combine in a bowl with chopped green coriander and defrosted peas.

Peel and chop the boiled potatoes into bite-size pieces and add to the bowl.

Chop ginger and garlic into strips and add to the bowl.

Dry roast Niger seeds and red chilies until fragrant, then blend to a powder and set aside.

Heat a pan with oil and fry Fenugreek seeds until dark, then add turmeric powder and mix with the vegetables.

Add red chili powder, salt, chopped green coriander, blended roasted Niger seeds, and lemon juice to the vegetable mixture and combine well to make Achar.

Run a ladle through the cooked dal to smoothen it.

Heat a pan with a tablespoon of Ghee, add cumin seeds, and fry until brown and fragrant.

Add finely chopped garlic, red chilies, and bay leaves; stir for 30 seconds.

Add turmeric, then pour in the boiled dal and combine well; let it boil.

Add garam masala, salt to taste, and green coriander leaves to the dal and combine well.

For the chicken curry, heat a pan with 2 tablespoons of oil and add mixed seeds masala; fry until dark brown.

Add star anise, cinnamon, bay leaves, cloves, and cardamom; stir for 10 seconds.

Add chopped onion and cook until soft and brown, then add ginger garlic paste and cook for a minute.

Add chicken and combine well, then add turmeric, chili, coriander, and cumin powder; combine well and cover to cook for 10 minutes.

After 10 minutes, stir and add chopped tomato and salt; mix thoroughly and cover to cook for another 10 minutes.

Add chopped coriander leaves to the chicken curry and combine well.

Heat a pan with oil, add garlic slices, red chili, and chopped tomato; cook until softened, then add spinach and salt and stir until wilted.

Steam basmati rice.

Cooking Techniques

Equipment Needed

Spice Level: