Recipes

United Mission to Nepal

Nepal is a land of contrasts, with incredibly high mountains rising quickly from a flat plain called the Terai. Nearly 90% of the Nepalese people are subsistence farmers, growing wheat, corn, millet, rice (in the lower valleys), beans and vegetables, and raising livestock, primarily for the milk and wool. The country is officially Hindu, but there are many Buddhists there as well. These two religions influence the cooking in that there is an emphasis on vegetarian dishes. The cuisine’s main spices include coriander, cumin, chili, garlic and ginger. Turmeric and cinnamon are also used, being incorporated from Indian cooking. Other flavors come from cardamom, saffron, peppercorns, cloves, fenugreek, anise and bay leaves.

Spiced tea Chiahu (chee-ah) Serves 6 Variations on this spiced tea are served in Bangladesh and India, and in parts of Africa, especially East Africa, where large groups of Indian immigrants settled. Steep: 3 tablespoons black tea leaves (you can use tea bags, but the bulk tea is more authentic) 5 cups boiling water Add: 1-1/4 cups warmed milk 1/3 to 2/3 cups sugar 4 whole cloves 2 to 3 cardamom pods, cracked open or 1/2 teaspoon ground cardamom 1 cinnamon stick Simmer ten minutes to blend flavors. Strain and serve hot (or warm to younger children). This recipe can easily be increased to serve larger groups. Recipe from Extending the Table: a world community cookbook by Joetta Handrich Schlabach, Herald, 1991, p.31.

Lentils and Curried Vegetables Dal-bhaat and Tarkari (dahl-baht and tahr-kah-ree) Serves 4 This is the main meal in Nepal. Meat is served only on special occasions. In the villages you would likely eat this with a porridge made from corn, millet or wheat flour. If lentils and vegetables are scarce, a sauce called tyun is made with whatever dried beans and vegetables are available and served with the porridge. Dal: 1 to 2 tablespoons oil 1/4 teaspoon grated fresh ginger root 1 onion chopped 1/2 teaspoon turmeric 2 cloves garlic, crushed 1 cup red lentils Heat oil in saucepan and sauté onion for a few minutes, followed by the garlic until both ingredients are soft but not browned. Add the ginger and cook for a minute longer. Put in lentils and turmeric and stir to combine with onions, garlic and ginger. When this is done, pour on enough water to submerge the lentils, cover the pot and bring to a boil. Reduce heat and simmer about 20 minutes or until the lentils are soft and have absorbed most of the water. Add salt to taste and set aside in a serving bowl, keeping warm. While the lentils are cooking, prepare the Curried Vegetables: 1 pound mixed vegetables, chopped (potatoes, carrots, peas, or whatever you have on hand)* 1/2 green chili, finely chopped or 1/2 teaspoon chili powder 1/4 teaspoon fresh ginger root, grated 1 teaspoon ground coriander 1 teaspoon ground cumin oil and salt (*If you use root vegetables or cauliflower, parboil them first for 5 minutes.) Take a large pan and heat the oil. Fry the chili or chili powder, ginger, coriander, cumin and salt. Cook for a few minutes, stirring frequently. After this, add the vegetables and turn them in the pan so they are well coated by the spices. Add a little water and cook for 10 to 20 minutes until they are tender (time depends on the vegetables you are using). Serve the vegetables and lentils in separate dishes, and give each person a serving of rice to accompany them. Recipe from The World in Your Kitchen by Troth Wells, Second Story Press, 1993, pp. 82-83.