Nepali Food/Chayote Leaves Recipe With Lentils Soup & Rice In Village Kitchen/Nepali village Food

lentils

🥗Healthier: split peas

💰Cheaper: dried beans

Split peas cook faster and are often less expensive than lentils.

chayote leaves

🥗Healthier: spinach

💰Cheaper: collard greens

Spinach is more widely available and provides similar nutrients.

mustard seeds

🥗Healthier: cumin seeds

💰Cheaper: black sesame seeds

Cumin seeds offer a similar flavor profile at a lower cost.

oil

🥗Healthier: coconut oil

💰Cheaper: vegetable oil

Coconut oil adds flavor while vegetable oil is budget-friendly.

Wash chayote leaves thoroughly under running water.

Soak lentils in water for 30 minutes, then drain.

Heat oil in a pot over medium heat until shimmering.

Add mustard seeds and cumin seeds; cook until they start to pop.

Add chopped onion, ginger, and garlic; sauté until golden brown, about 3-4 minutes.

Stir in chopped tomato and green chili; cook until tomatoes soften, about 5 minutes.

Add soaked lentils, turmeric, coriander powder, and salt; mix well.

Pour in water and bring to a boil; reduce heat and simmer until lentils are tender, about 20-25 minutes.

Add chayote leaves and cook until wilted, about 5 minutes.

Meanwhile, cook rice according to package instructions.

Serve the lentil soup hot over rice with a squeeze of lemon juice.

Cooking Techniques

Spice Level: