Nepali Khana Set | Thakali Khana | Dal Bhat Tarkaari | Authentic Nepali Khana Set
Recipes in this Video
The Nepali Khana Set is a traditional meal that reflects the diverse culinary heritage of Nepal. It typically includes rice, lentils (dal), and various side dishes like curries and pickles, showcasing the balance of flavors and nutrition. This meal is often enjoyed during family gatherings and celebrations, symbolizing hospitality and community. In modern times, variations of the Khana Set can be found in restaurants and homes around the world, adapting to local tastes while maintaining its cultural roots.
Ingredients
- ●rice
- ●lentils
- ●curry vegetables
- ●pickles
- ●ghee
- ●chicken
- ●yogurt
- ●spinach
- ●onions
- ●garlic
- ●ginger
- ●turmeric
- ●cumin
- ●coriander
- ●green chilies
- ●salt
- ●pepper
Instructions
- 1Rinse rice under cold water until water runs clear.
- 2Boil water in a pot and add rice; cook until tender, about 15-20 minutes.
- 3In a separate pot, boil lentils until soft, about 20-25 minutes.
- 4Heat ghee in a pan over medium heat and sauté onions until golden, about 5-7 minutes.
- 5Add garlic, ginger, turmeric, cumin, and coriander; cook until fragrant, about 2 minutes.
- 6Stir in cooked lentils and season with salt and pepper; simmer for 5 minutes.
- 7Prepare curry vegetables by steaming until tender, about 10 minutes.
- 8Mix yogurt with chopped herbs and a pinch of salt for a refreshing side.
- 9Serve rice on a plate with lentils, curry vegetables, and a dollop of yogurt.
- 10Add pickles and ghee on the side for flavor enhancement.
Ingredient Alternatives
ghee
Healthier: olive oil
Cheaper: butter
Olive oil is a healthier fat option.
chicken
Healthier: tofu
Cheaper: chickpeas
Tofu provides a plant-based protein alternative.
yogurt
Healthier: Greek yogurt
Cheaper: sour cream
Greek yogurt offers similar creaminess with less sugar.
lentils
Healthier: split peas
Cheaper: black beans
Black beans are often less expensive and provide protein.
Techniques
Equipment
Also Known As
Kalo Daal Jimbu Jhaneko is a traditional dish from the Himalayan region, often enjoyed for its nutritional benefits and unique flavor profile.
Ingredients
- ●1 cup black lentils (kalo daal)
- ●4 cups water
- ●1 medium onion, finely chopped
- ●2 tomatoes, chopped
- ●2 green chilies, slit
- ●1 tsp turmeric powder
- ●1 tsp cumin seeds
- ●2 tbsp oil
- ●Salt to taste
- ●1/4 cup fresh jimbu (dried herb)
- ●Fresh cilantro for garnish
Instructions
- 1Rinse the black lentils under cold water until the water runs clear.
- 2In a pot, add the rinsed lentils and water. Bring to a boil, then reduce heat and simmer for about 30 minutes or until lentils are tender.
- 3In a separate pan, heat oil over medium heat. Add cumin seeds and let them sizzle for a few seconds.
- 4Add the chopped onions and sauté until they are golden brown.
- 5Stir in the chopped tomatoes and green chilies. Cook until the tomatoes are soft.
- 6Add turmeric powder and salt to the mixture, stirring well to combine.
- 7Once the lentils are cooked, add them to the onion-tomato mixture. Stir well and let it simmer for another 10 minutes.
- 8Add the jimbu and mix well. Adjust seasoning if necessary.
- 9Remove from heat and garnish with fresh cilantro before serving.
Equipment
Ingredients
- ●2 Cornish hens, cut into pieces
- ●2 cups water
- ●2 tablespoons vegetable oil
- ●1 large onion, finely chopped
- ●2 tomatoes, chopped
- ●1 tablespoon ginger-garlic paste
- ●2 green chilies, slit
- ●1 teaspoon turmeric powder
- ●1 teaspoon red chili powder
- ●1 teaspoon cumin powder
- ●1 teaspoon coriander powder
- ●1 teaspoon garam masala
- ●Salt to taste
- ●Fresh cilantro for garnish
Instructions
- 1Heat the vegetable oil in a large pot over medium heat.
- 2Add the chopped onions and sauté until they turn golden brown.
- 3Stir in the ginger-garlic paste and green chilies, cooking for another 2 minutes.
- 4Add the chopped tomatoes and cook until they soften and the oil separates.
- 5Mix in the turmeric, red chili, cumin, and coriander powders, stirring well for 1-2 minutes.
- 6Add the Cornish hen pieces to the pot, stirring to coat them with the spice mixture.
- 7Pour in the water and add salt to taste. Bring to a boil.
- 8Reduce the heat to low, cover the pot, and let it simmer for about 30-40 minutes, or until the hen is cooked through and tender.
- 9Once cooked, sprinkle garam masala over the curry and stir gently.
- 10Garnish with fresh cilantro before serving.
Equipment
Ingredients
- ●4 medium ripe tomatoes
- ●2-3 green chilies
- ●1/2 cup fresh coriander leaves
- ●1/4 cup onion, finely chopped
- ●1 tsp ginger, grated
- ●1 tsp garlic, minced
- ●1/2 tsp cumin seeds
- ●1/2 tsp salt
- ●1 tbsp lemon juice
- ●1/2 tsp sugar
Instructions
- 1Wash the tomatoes and chop them into small pieces.
- 2In a blender, combine the chopped tomatoes, green chilies, coriander leaves, onion, ginger, garlic, cumin seeds, salt, lemon juice, and sugar.
- 3Blend the mixture until it reaches a smooth consistency, adjusting the spice level by adding more chilies if desired.
- 4Taste the sambal and adjust the seasoning if necessary, adding more salt or lemon juice to balance the flavors.
- 5Transfer the sambal to a serving bowl and let it sit for at least 30 minutes to allow the flavors to meld.
- 6Serve the sambal as a condiment with grilled meats, rice, or as a dip with snacks.
Equipment
Ingredients
- ●1 medium cauliflower, cut into florets
- ●2 tablespoons vegetable oil
- ●1 teaspoon cumin seeds
- ●1 tablespoon ginger, grated
- ●1 teaspoon turmeric powder
- ●1 teaspoon coriander powder
- ●1/2 teaspoon red chili powder
- ●1/2 teaspoon salt (or to taste)
- ●1/4 cup water
- ●2 tablespoons fresh cilantro, chopped (for garnish)
Instructions
- 1Heat the vegetable oil in a large pan over medium heat.
- 2Add the cumin seeds and let them sizzle for a few seconds until fragrant.
- 3Stir in the grated ginger and sauté for about 1 minute until it becomes aromatic.
- 4Add the turmeric powder, coriander powder, red chili powder, and salt. Mix well to combine.
- 5Add the cauliflower florets to the pan and stir to coat them with the spice mixture.
- 6Pour in the water and cover the pan. Let it cook for about 10-12 minutes, stirring occasionally, until the cauliflower is tender.
- 7Remove the lid and cook for an additional 2-3 minutes to evaporate any excess water.
- 8Taste and adjust seasoning if necessary.
- 9Garnish with fresh cilantro before serving.
- 10Serve hot as a side dish with rice or flatbread.
Equipment
Ingredients
- ●4 medium potatoes
- ●1/2 cup chickpea flour (besan)
- ●1 tsp turmeric powder
- ●1 tsp red chili powder
- ●1/2 tsp cumin powder
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●Oil for frying
Instructions
- 1Peel the potatoes and cut them into thin strips or wedges.
- 2Soak the potato strips in water for about 30 minutes to remove excess starch.
- 3In a mixing bowl, combine chickpea flour, turmeric powder, red chili powder, cumin powder, salt, and black pepper.
- 4Drain the soaked potatoes and pat them dry with a kitchen towel.
- 5Add the potato strips to the bowl with the spice mixture and toss until they are evenly coated.
- 6Heat oil in a deep frying pan over medium heat.
- 7Once the oil is hot, carefully add the coated potato strips in batches, making sure not to overcrowd the pan.
- 8Fry the potatoes until they are golden brown and crispy, about 5-7 minutes per batch.
- 9Remove the fries from the oil and drain on paper towels to remove excess oil.
- 10Serve hot with your favorite dipping sauce or chutney.
Equipment
Ingredients
- ●1 lb bok choy or mustard greens
- ●2 tbsp vegetable oil
- ●3 cloves garlic, minced
- ●1 tsp ginger, grated
- ●1/2 tsp red chili flakes
- ●1/2 tsp salt
- ●1 tbsp soy sauce (optional)
- ●1 tsp sesame oil (optional)
Instructions
- 1Wash the bok choy or mustard greens thoroughly under running water to remove any dirt or grit.
- 2Trim the ends of the greens and cut them into bite-sized pieces.
- 3Heat the vegetable oil in a large skillet or wok over medium heat.
- 4Add the minced garlic and grated ginger to the skillet, sautéing for about 30 seconds until fragrant.
- 5Add the chopped greens to the skillet and stir-fry for 2-3 minutes until they start to wilt.
- 6Sprinkle in the red chili flakes and salt, stirring to combine.
- 7If using, add the soy sauce and sesame oil, mixing well to coat the greens evenly.
- 8Continue to sauté for another 2-3 minutes until the greens are tender but still vibrant in color.
- 9Remove from heat and serve immediately as a side dish or over rice.
Equipment
Gundruk Saadheko is a traditional Nepali dish made from fermented leafy greens, often enjoyed as a side dish with rice.
Ingredients
- ●2 cups gundruk (fermented leafy greens)
- ●1 medium onion, finely chopped
- ●2 medium tomatoes, chopped
- ●2 green chilies, slit
- ●1/2 tsp turmeric powder
- ●1/2 tsp cumin powder
- ●1/2 tsp coriander powder
- ●Salt to taste
- ●2 tbsp mustard oil
- ●Fresh coriander leaves for garnish
Instructions
- 1In a pan, heat the mustard oil over medium heat until it starts to smoke slightly.
- 2Add the chopped onions and sauté until they turn golden brown.
- 3Stir in the chopped tomatoes and green chilies, cooking until the tomatoes soften.
- 4Add the turmeric, cumin, and coriander powders, mixing well to combine.
- 5Add the gundruk to the pan, stirring to incorporate it with the spices and vegetables.
- 6Season with salt to taste and cook for about 5-7 minutes, allowing the flavors to meld.
- 7If the mixture is too dry, you can add a little water to achieve the desired consistency.
- 8Once cooked, remove from heat and garnish with fresh coriander leaves.
- 9Serve hot with rice or as a side dish with your meal.
Equipment
Green salad is a staple in Nepalese cuisine, often served alongside main dishes to add freshness and balance. Traditionally, it showcases seasonal vegetables, reflecting the local agricultural bounty. In modern times, variations have emerged globally, incorporating diverse dressings and toppings, making it a versatile dish enjoyed by many.
Ingredients
- ●mixed greens
- ●cucumber
- ●tomato
- ●carrot
- ●bell pepper
- ●red onion
- ●avocado
- ●olive oil
- ●lemon juice
- ●salt
- ●black pepper
- ●herbs
Instructions
- 1Wash mixed greens thoroughly under cold water and spin dry.
- 2Slice cucumber into thin rounds.
- 3Chop tomato into bite-sized pieces.
- 4Grate carrot using a box grater.
- 5Dice bell pepper into small cubes.
- 6Thinly slice red onion.
- 7Cut avocado in half, remove pit, and scoop out flesh, then slice.
- 8Combine all vegetables in a large bowl.
- 9Drizzle olive oil and lemon juice over the salad.
- 10Season with salt and black pepper to taste.
- 11Toss gently to combine all ingredients.
- 12Sprinkle fresh herbs on top before serving.
Ingredient Alternatives
olive oil
Healthier: avocado oil
Cheaper: vegetable oil
Avocado oil offers a similar flavor with a higher smoke point.
avocado
Healthier: mashed banana
Cheaper: cooked sweet potato
Mashed banana adds creaminess with fewer calories.
mixed greens
Healthier: spinach
Cheaper: iceberg lettuce
Spinach is nutrient-dense while iceberg is more economical.
lemon juice
Healthier: lime juice
Cheaper: vinegar
Lime juice provides a similar acidity at a lower cost.
Techniques
Equipment
Also Known As
Ingredients
- ●2 medium karela (bitter gourd)
- ●1/2 cup chickpea flour (besan)
- ●1 tsp turmeric powder
- ●1 tsp red chili powder
- ●1 tsp cumin powder
- ●1/2 tsp salt
- ●Oil for frying
Instructions
- 1Wash the karela thoroughly and slice them thinly, removing the seeds if desired.
- 2Sprinkle salt over the sliced karela and let it sit for about 15-20 minutes to reduce bitterness.
- 3In a mixing bowl, combine chickpea flour, turmeric powder, red chili powder, cumin powder, and salt.
- 4Add a little water to the flour mixture to make a thick batter.
- 5Heat oil in a frying pan over medium heat.
- 6Dip each slice of karela into the batter, ensuring it is well coated.
- 7Carefully place the coated karela slices in the hot oil and fry until golden brown and crispy, about 3-4 minutes on each side.
- 8Remove the fried karela from the oil and place them on paper towels to drain excess oil.
- 9Serve hot as a snack or side dish.
Equipment
Papad is a traditional Indian snack made from lentil flour, often served alongside meals or as an appetizer. It holds cultural significance in various Indian cuisines, where it is enjoyed for its crunchy texture and ability to complement rich dishes. Today, papad is found in many Indian restaurants worldwide, with variations including spiced and flavored options.
Ingredients
- ●urad dal flour
- ●black pepper
- ●cumin seeds
- ●salt
- ●water
- ●ghee
- ●oil
- ●chili powder
- ●asafoetida
- ●rice flour
- ●tapioca flour
- ●sesame seeds
- ●coriander powder
Instructions
- 1Combine urad dal flour, rice flour, tapioca flour, and salt in a bowl.
- 2Add water gradually to form a smooth dough.
- 3Knead the dough until it is pliable and smooth.
- 4Divide the dough into small balls.
- 5Roll each ball into thin discs using a rolling pin.
- 6Sprinkle black pepper, cumin seeds, and chili powder on top of each disc before rolling.
- 7Heat oil or ghee in a pan over medium heat.
- 8Fry each disc until golden brown and crisp, about 1-2 minutes per side.
- 9Alternatively, roast discs over an open flame until puffed and crisp.
- 10Remove from heat and drain excess oil on paper towels.
- 11Serve warm as a side or snack.
Ingredient Alternatives
urad dal flour
Healthier: chickpea flour
Cheaper: all-purpose flour
Chickpea flour is high in protein and fiber.
ghee
Healthier: coconut oil
Cheaper: vegetable oil
Coconut oil is a healthier fat alternative.
black pepper
Healthier: white pepper
Cheaper: ground black pepper
White pepper offers a milder flavor.
cumin seeds
Healthier: ground cumin
Cheaper: cumin powder
Ground cumin is more readily available.
Techniques
Equipment
Also Known As
Ingredients
- ●milk
- ●yogurt starter culture
Instructions
- 1Heat milk in a saucepan over medium heat until it reaches 180°F (82°C).
- 2Remove the saucepan from heat and let the milk cool to 110°F (43°C).
- 3In a small bowl, mix a few tablespoons of the cooled milk with the yogurt starter culture until smooth.
- 4Add the mixture back into the saucepan with the remaining cooled milk and stir gently.
- 5Cover the saucepan with a lid or a clean towel to keep it warm.
- 6Let the mixture sit undisturbed in a warm place for 6-12 hours until it thickens.
- 7Check the yogurt for desired tanginess and thickness.
- 8Once set, transfer the yogurt to clean containers and refrigerate.
Ingredient Alternatives
milk
Healthier: almond milk
Cheaper: powdered milk
Almond milk is lower in calories, while powdered milk is cost-effective.
yogurt starter culture
Healthier: homemade yogurt
Cheaper: store-bought yogurt
Using homemade yogurt can be a cost-effective way to start.
Also Known As
Other Takes on Chicken
(24 videos)
Batch Prepped SLOW COOKER RECIPES for an easier week
moon + magnolia
Honey Mustard Chicken Recipe
Jen Cooking
4 Top Recipes You Loved this Year
Flo Lum
Southern Fried Chicken
Smokin' & Grillin with AB
7 Best Kids Lunch Box Recipes By Recipes Of The World
Recipes of the world
Chicken Quesadilla
Andy Cooks
닭봉후라이드/닭날개/후라이드치킨/닭튀김
몽실빠삭
집에서 후라이드 치킨만들기!! 사먹는두마리랑 비교불가의 양!!
하란 HARAN
구운 치킨 만들기(3가지맛)
엄마가만들어주는 행복한 요리
【チキン南蛮】おつまみにもご飯にも合う一品です。是非ご家庭で作ってみて下さい。【Fried Chicken with Vinegar and Tartar Sauce】
鎌倉酒店の旨いもん仕込み中
〈鶏ももラーメン〉和食料理人 野﨑洋光 料理塾＿17【もっと美味しい健康へ／シェフパートナーズ】
chefpartners
Basic Chicken Curry Recipe | Bengali Chicken Curry With Potatoes | Murgir Jhol | Patla Chicken Curry
Freshly Cooked⬆
"Ramadan Special: Homemade Juicy Turkish Chicken Adana Kebab Recipe By Shimi's kitchen"!
Shimi's kitchen
Chicken Tortilla Soup (Sopa Azteca)
Kevin Is Cooking
Simple Chicken Biryani | Restaurant Style Eid Special Biryani | The Bombay Chef – Varun Inamdar
Get Curried
Try This Recipe with caution; only if you want to bite off your tongue
Mastery In Minutes
TURKISH WHITE BEAN RECIPE | How to Make Lobia curry | Tasty kidney beans with Chicken Recipe
Mairaz Kitchen
Chicken Afritada Recipe | How to Cook Afritadang Manok with Bell Pepper | Panlasang Pinoy
Panlasang Pinoy
Turkish Chicken Kebab / Kabab Roll Recipe Without Grill & Oven In Pan | Turkish Shawarma Doner
Cooking with passion
World's EASIEST Jerk Chicken Wings | CaribbeanPot.com
caribbeanpot
Arabian Mandi Rice with whole chicken | Everyone can make it! So Easy and Delicious Chicken Mandi
Hoor Food Factory
Authentic Filipino Chicken Adobo Recipe, A Savory & Tangy Dish
DesignerFoodie
Turkish Chicken Recipe | Juicy & Flavorful Turkish Chicken | Easy Dinner Recipe | Cheesy Chicken
Food Fiction by Awais Yar
SEOUL DELISH SERIES: Ginseng Chicken Soup 삼계탕 ASMR
choibites
Similar Nepalese Videos
(24 videos)
How To Make Jhol Momo | Jhol Momo Recipe
Times Foodie
JHOL MOMO RECIPE | Nepali Soup Dumplings | One Of The Staple Foods of Nepal|Quarantine Cooking
Simply Sisam
Nepali Style Jhol Momo Recipe | How to make Jhol Momos Recipe | Momo ko Jhol Achar @recipekipotli
Recipe ki Potli
How to make Nepali jhol momo 🥟|popular Nepali street food|jhol momo achar recipe/
Dickeydol Recipe
Jhol Momo Recipe | Jhol Achaar | How To Make Jhol Momo At Home | Chef Varun
Get Curried
Taste Bud | Dedicated to all the Foodies - 03 January 2017
Radio Kantipur
GARLIC CHICKEN | POLLO AL AJILLO BY SPANISH COOKING
Spanish Cooking
Radish Pickle | Vietnamese pickled carrots and radish
Fish Sauce Mama
🔝Juicy Nepali Momo Recipe. SO Delicious Dumplings. Momo Recipe. Dumpling recipe
The Delicious Chef
Badam Burfi Recipe | Diwali Special - Indian Sweet Recipe | Ruchi's Kitchen
Rajshri Food
हरियो मकै को रोटि यसरी बनाएर खानुस सारै मीठो हुन्छ|Makai ko Roti| Authentic Nepali Recipe
Prabha Vlogs
Nepalese Achaar | नेपाली अचार | How to make Achaar | Easy Nepalese Salad Recipe
chefbk
Tastiest Wai Wai Noodle Ever/Hot and Spicy Wai Wai fry/Wai Wai Noodles fry /Recipe Nepali Style
kalpana Kitchen
Tomato and Dried Fish Pickle@NepaliFamilyKitchen #dryfishchutney
Nepali Family Kitchen
🔥 Crispy Aloo Chop Recipe | Street Style Aloo Cutlet | Easy Indian Snack
Meera n Rohit Kitchen
How To Make Soybeans Ko Choila | Veg Choila | Masyura Ko Choila
Simple and yummy Nepali food
How Dal Bhat Became Nepal’s National Dish
History of Food
Delicious & Authentic Tibetan Thukpa Recipe》Thenthuk; Handpulled Tibetan Noodle Soup #tibetancooking
Himalayan Dumplings
This Tibetan Noodle Soup is the best meal to make in your Instant Pot!
My Food Story
Hot & Comforting Chicken Thukpa | Tibetan Noodle Soup Recipe | Street Bites by Sutapa
Street Bites By Sutapa
Chicken Thukpa||Monsoon special soupy noodles||Authentic Tibetan noodle soup recipe||
Atiya' Spice Tales
Vegetarian MoMos | Traditional Nepali Veg MoMo | Steamed Vegetable Dumplings | Veg Momos Recipe
The Veg Cookbook
#80家庭のダルバートの作り方
Harada in Nepal サラリーマン辞めてネパールに来ちゃいました
how to make dal bhat. they let me FILM it!
Arjay Neyra
Similar Dishes From Other Cuisines
(19 videos)
20 Minute Japanese Dinners that Will Change Your Life... or maybe 25
Aaron and Claire
Recipes That Will Transport You To Spain
Tasty Recipes
American Learns to Make Filipino Food - Cooking with Ate Viva - Bihon Pancit!
JMarie Art
Tom Kha Kai - Le Riz Jaune
LE RIZ JAUNE
Idée de poulet rôti pour la fête
Mounira recette
PÂTÉ EN CROÛTE Maison : Mon Premier Essai !
Charcuterie Amateur
📈 Le come back du pâté en croûte 😋
Jamy - Epicurieux
Un pâté en croûte d'exception fabriqué au Pays basque
France 3 Nouvelle-Aquitaine
La France de Périco : le pâté en croûte de la maison Vérot
Marianne
2 min pour retenir une recette et la cuisiner à l’aveugle feat. Hélène Darroze
Mcfly et Carlito
DUEL DE RECETTES : CASSOULET 100% Moulinex (CompanionTouch VS CLICKCHEF par Sand CooK&LooK)
Sand Cook&Look
Eric et son cassoulet
voaraprod
Sud-Ouest : Les secrets des meilleurs cassoulets du monde | Sept à Huit
Sept à huit
RECETTE DU CASSOULET FAIT MAISON / UN JOUR UNE RECETTE
Un jour Une recette
N°210 Le cassoulet - La chronique culturelle de Violaine
Les Chevaliers du Fiel France Bleu
Recette Paella fruits de mer et poulet - Monsieur Cuisine - TM5 - TM6 - TM31
Amel “Madame Monsieur Cuisine” MMC
PÂTÉ EN CROÛTE 🇫🇷 Recette Technique Pate en croute Petite bette
la petite bette
🌯 French Tacos - La street food française ultra généreuse à garnir selon vos envies 🧀🔥
Recettes Cooking
La RECETA CRIOLLA que huele a HOGAR 🥰🏡 Josué y Elie
Ecuador Y Sus Paisajes Oficial