Discover the Flavors of Nepal: 18 Authentic Recipes to Try!
Nepal is a country known for its rich cultural heritage, stunning natural beauty, and delicious cuisine. Nepali food is a fusion of Indian, Tibetan, and Chinese flavors, with a focus on locally-sourced ingredients like rice, lentils, vegetables, and meat. With a diverse range of dishes to try, from hearty soups to sweet treats, Nepali cuisine has something for everyone. In this article, we’ll take you on a culinary journey through 18 flavorful Nepali food recipes that will transport your taste buds to the Himalayas.
From classic Mo:Mo (Nepali dumplings) and Dal Bhat (lentil soup with rice) to sweet treats like Sel Roti (traditional Nepali rice donut), each recipe is carefully crafted to showcase the authentic flavors of Nepal. Whether you’re a foodie looking for new inspiration or a home cook seeking to explore international cuisine, these recipes are sure to delight.
Mo:Mo (Nepali Dumplings)
Mo:Mo, a traditional Nepali dish, is a staple in many households. These savory dumplings are typically served with a variety of chutneys and pickles.
Ingredients:
– 2 cups all-purpose flour
– 1 teaspoon salt
– 1/4 teaspoon baking powder
– 1/4 cup warm water
– Filling ingredients (see below)
– Vegetable oil for frying
Filling:
– 1 cup cooked and mashed dal (lentil soup) or vegetables of your choice
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon ghee or vegetable oil
– Salt, to taste
Instructions:
1. In a large mixing bowl, combine flour, salt, and baking powder.
2. Gradually add warm water and mix until a dough forms.
3. Divide the dough into small portions.
4. Roll out each portion into a thin circle.
5. Place 1-2 teaspoons of filling in the center.
6. Fold the dough over the filling to form a half-moon shape.
7. Seal the edges by pressing with your fingers or a fork.
8. Heat oil in a deep frying pan and fry Mo:Mo until golden brown.
9. Serve hot with your favorite chutney or pickle.
Cooking Time: 15-20 minutes
Dal Bhat (Lentil Soup with Rice)
A comforting and flavorful Indian dish that combines the warmth of lentils with the simplicity of steamed rice.
Ingredients:
– 1 cup split red lentils (masoor dal)
– 2 cups water
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 inch ginger, grated
– 1 teaspoon ground cumin
– Salt, to taste
– 2 tablespoons vegetable oil
– 2 cups cooked white rice
Instructions:
1. Rinse the lentils and soak them in water for at least 30 minutes. Drain and set aside.
2. Heat oil in a large pot over medium heat. Add onion, garlic, and ginger; cook until onion is translucent.
3. Add cumin and salt to taste. Cook for 1 minute.
4. Add the lentils and 2 cups of water to the pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the lentils are tender.
5. Serve the dal over steamed white rice.
Cooking Time: 40-45 minutes
Sel Roti (Traditional Nepali Rice Donut)
Sel Roti, a traditional Nepali rice donut, is a sweet and crispy treat that’s perfect for any occasion.
Ingredients:
– 2 cups cooked rice (preferably day-old)
– 1 cup all-purpose flour
– 1/4 teaspoon baking powder
– 1/4 teaspoon salt
– 1/4 cup ghee or oil
– 1 tablespoon sugar
– 1/2 cup lukewarm water
– Optional: sesame seeds, cardamom powder, or chopped nuts for added flavor and texture
Instructions:
1. In a large mixing bowl, combine cooked rice, flour, baking powder, and salt.
2. Add ghee or oil, sugar, and lukewarm water to the mixture. Mix until a smooth dough forms.
3. Knead the dough for 5-7 minutes until it becomes pliable and easy to shape.
4. Divide the dough into small portions, about the size of a golf ball.
5. Shape each portion into a donut by placing your thumb in the center and gently pushing outwards.
6. Heat oil or ghee in a deep frying pan over medium heat. When hot, carefully slide in 2-3 Sel Rotis at a time. Fry until golden brown (about 3-4 minutes).
7. Remove from oil and drain excess oil on paper towels.
Cooking Time: Approximately 15-20 minutes for 6-8 Sel Rotis.
Gundruk (Fermented Leafy Greens)
Gundruk is a traditional Nepalese dish made by fermenting leafy greens, resulting in a tangy and slightly sour flavor. This recipe provides a simple guide to making Gundruk at home.
Ingredients:
– 1 bunch of leafy greens (such as mustard or turnip greens)
– 1/2 cup water
– 1/4 teaspoon salt
– Optional: spices like cumin, coriander, and chili powder
Instructions:
1. Rinse the leafy greens thoroughly and chop them into small pieces.
2. In a large bowl, mix the chopped greens with salt and water to create a brine.
3. Cover the bowl with plastic wrap or a cloth and let it sit in a warm place for 3-5 days, stirring occasionally.
4. After 3-5 days, the mixture should have developed a sour smell and frothy bubbles on top. This indicates fermentation is complete.
5. Strain the liquid from the solids and discard any excess liquid.
6. Use the Gundruk as a side dish or add it to soups, stews, or curries.
Cooking Time: 3-5 days (fermentation time)
Aloo Tama (Potato and Bamboo Shoot Curry)
This classic Bengali curry combines the natural sweetness of potatoes with the earthy flavor of bamboo shoots, resulting in a rich and satisfying dish.
Ingredients:
– 2 medium-sized potatoes, peeled and diced
– 1 cup bamboo shoots, sliced into thin strips
– 2 medium onions, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon turmeric powder
– Salt, to taste
– 2 tablespoons mustard oil or vegetable oil
– 2 cups water
– Fresh cilantro, for garnish
Instructions:
1. Heat oil in a large pan over medium heat.
2. Add onions and sauté until they turn golden brown.
3. Add garlic, cumin, coriander, and turmeric. Cook for 1 minute.
4. Add potatoes and bamboo shoots. Stir well to combine.
5. Add water and salt. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the potatoes are tender.
6. Garnish with cilantro and serve hot.
Cooking Time: 25-30 minutes
Kwati (Mixed Bean Soup)
Kwati is a traditional Nepalese soup made with a variety of beans, spices, and vegetables. This comforting soup is often served at special occasions and is a staple in many Nepali households.
Ingredients:
– 1 cup mixed beans (rajma, chana, and moth)
– 2 cups water
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 medium tomato, diced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon turmeric powder
– Salt, to taste
– Fresh cilantro, for garnish
Instructions:
1. Rinse the mixed beans and soak them in water for at least 8 hours or overnight.
2. Drain and cook the beans until tender.
3. Heat oil in a large pot over medium heat. Add the chopped onion and sauté until softened.
4. Add the minced garlic, diced tomato, cumin, coriander, turmeric powder, and salt. Cook for 1-2 minutes.
5. Add the cooked beans to the pot along with 2 cups of water. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the soup has thickened slightly.
6. Garnish with fresh cilantro and serve hot.
Cooking Time: 30-40 minutes
Chatamari (Nepali Rice Crepe)
Chatamari is a popular Nepali dish that combines the simplicity of rice with the richness of spices and flavors. This recipe is a must-try for anyone looking to explore the culinary delights of Nepal.
Ingredients:
– 2 cups cooked rice (preferably day-old)
– 1/4 cup all-purpose flour
– 1/4 teaspoon salt
– 1/4 teaspoon baking powder
– 1/2 cup water
– Ghee or oil for brushing
– Chopped onions, tomatoes, and cilantro for garnish (optional)
Instructions:
1. In a large bowl, mix together cooked rice, flour, salt, and baking powder.
2. Gradually add in the water and mix until a thick batter forms.
3. Heat a non-stick pan or griddle over medium heat.
4. Pour 1/4 cup of the batter into the pan and spread evenly to form a thin crepe.
5. Cook for 2-3 minutes, until the edges start to curl and the surface is dry.
6. Loosen the Chatamari with a spatula and serve hot with a dash of ghee or oil and your choice of garnishes.
Cooking Time: 15-20 minutes
Yomari (Sweet Rice Dumplings)
In Japanese cuisine, Yomari is a traditional sweet dumpling filled with sweet bean paste and glutinous rice. This recipe brings a taste of Japan to your table.
Ingredients:
– 1 cup glutinous rice
– 1/2 cup water
– 1/4 cup granulated sugar
– 1/4 cup sweet bean paste (anko)
– 1 tablespoon vegetable oil
– 1 package of dumpling wrappers (usually found in the frozen food section)
Instructions:
1. Rinse the glutinous rice and soak it in water for at least 4 hours or overnight.
2. Drain and cook the rice according to the package instructions. Let it cool.
3. Mix the cooked rice with granulated sugar, sweet bean paste, and vegetable oil until well combined.
4. Lay a dumpling wrapper flat on a clean surface. Place about 1 tablespoon of the rice mixture in the center of the wrapper.
5. Fold the wrapper into a triangle or a square shape, making sure to seal the edges tightly.
6. Repeat with the remaining ingredients and wrappers.
7. Steam the Yomari for 15-20 minutes over boiling water.
Cooking Time: 15-20 minutes
Enjoy your delicious homemade Yomari!
Thukpa (Nepali Noodle Soup)
Thukpa is a popular Nepali noodle soup that warms the heart and soul. This comforting dish is perfect for a chilly evening or a quick pick-me-up.
Ingredients:
– 8 oz noodles (preferably thin egg noodles)
– 2 cups vegetable broth
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup mixed vegetables (e.g., carrots, potatoes, cabbage)
– 1/4 cup soy sauce
– 2 tablespoons vegetable oil
– Salt and pepper to taste
– Scallions, chopped (optional)
Instructions:
1. Cook noodles according to package instructions. Drain and set aside.
2. In a large pot, heat oil over medium heat. Add onion and garlic; cook until softened.
3. Add mixed vegetables and cook for 2-3 minutes or until tender.
4. Pour in vegetable broth and bring to a boil.
5. Add soy sauce and cooked noodles to the pot. Stir well.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with chopped scallions if desired.
Cooking Time: 20-25 minutes
Sukuti (Dried Meat Curry)
This Nepali-inspired dish is a hearty and flavorful curry made with dried meat, perfect for a cozy evening meal. Sukuti’s rich flavor profile is achieved by slow-cooking the ingredients in a blend of aromatic spices.
Ingredients:
– 1 cup dried meat (beef or mutton), cut into small pieces
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 tablespoon grated ginger
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon red chili powder
– Salt, to taste
– 2 tablespoons vegetable oil
– 2 cups water or beef broth
Instructions:
1. Heat oil in a large pan over medium heat. Add onions and cook until they start browning (5 minutes).
2. Add garlic, ginger, cumin, coriander, turmeric, and chili powder. Cook for 1 minute.
3. Add the dried meat and salt. Stir to combine.
4. Pour in water or broth and bring to a boil. Reduce heat to low and simmer for 1 hour or until the meat is tender.
5. Serve hot with rice or roti.
Cooking Time: 1 hour
Choila (Spicy Grilled Meat)
Choila is a popular Himalayan dish that combines the bold flavors of grilled meat with the heat of chilies. This recipe brings together the simplicity and richness of traditional choila, perfect for any occasion.
Ingredients:
– 1 pound lamb or beef (or a combination), cut into thin strips
– 2-3 green chilies, seeded and chopped
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon ghee or vegetable oil
– Salt, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a bowl, mix together meat, chilies, onion, and garlic.
3. Add salt and 1 tablespoon ghee or oil; mix well.
4. Grill the mixture for 5-7 minutes per side, or until cooked through.
5. Serve hot, garnished with cilantro leaves.
Cooking Time: 10-15 minutes
Bara (Lentil Pancake)
A popular breakfast or snack option in Indian cuisine, Bara is a delicious and nutritious lentil pancake that’s easy to make. This recipe yields a batch of soft, fluffy Baras perfect for savoring with your favorite chutney.
Ingredients:
– 1 cup split red lentils (masoor dal)
– 2 cups all-purpose flour
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– 1/4 cup ghee or oil
– 3/4 cup lukewarm water
– Chopped cilantro or scallions for garnish (optional)
Instructions:
1. Rinse the lentils and soak them in water for at least 4 hours or overnight.
2. Drain the lentils and blend them into a smooth paste using a blender or grinder.
3. In a large bowl, combine the blended lentils, flour, baking powder, and salt.
4. Add the ghee or oil and mix until the batter is smooth and free of lumps.
5. Gradually add the lukewarm water to achieve a thick but pourable consistency.
6. Heat a non-stick pan over medium heat. Drop small ladles of the batter onto the pan.
7. Cook for 2-3 minutes or until the Bara is golden brown and crispy on the bottom.
8. Flip and cook the other side for another minute.
Cooking Time: Approximately 15-20 minutes for a batch of 6-8 Baras.
Juju Dhau (King Curd)
A popular Manipuri dish, Juju Dhau is a rich and creamy curd-like dessert made with yogurt, sugar, and spices. This recipe yields a smooth and velvety texture that’s sure to please.
Ingredients:
– 1 liter plain whole-milk yogurt
– 2 tablespoons sugar
– 1/4 teaspoon cardamom powder
– 1/4 teaspoon saffron threads, soaked in 1 tablespoon hot water
– 1/2 teaspoon ghee or clarified butter (optional)
Instructions:
1. In a large bowl, whisk together the yogurt and sugar until well combined.
2. Add the cardamom powder and soak saffron threads to the mixture; mix well.
3. Cover the bowl with plastic wrap or a lid and let it sit in a warm place for 4-6 hours or overnight.
4. If desired, stir in the ghee or clarified butter before serving.
5. Serve chilled, garnished with chopped nuts or dried fruit if desired.
Cooking Time: None! Just let it sit and transform into creamy goodness.
Masu (Spicy Meat Curry)
Masu, a popular Nepalese curry dish, is a flavorful blend of spices and tender meat that will leave you craving for more. This recipe serves 4-6 people.
Ingredients:
– 1 pound beef or mutton, cut into small pieces
– 2 medium onions, chopped
– 2 cloves garlic, minced
– 1 tablespoon ginger paste
– 1 teaspoon ground cumin
– 1 teaspoon coriander powder
– 1/2 teaspoon turmeric powder
– 1/4 teaspoon red chili powder
– Salt, to taste
– 2 medium tomatoes, diced
– 2 tablespoons vegetable oil
– 2 tablespoons curry leaves (optional)
– Fresh cilantro, for garnish
Instructions:
1. Heat oil in a pan over medium heat.
2. Add onions and cook until golden brown.
3. Add garlic, ginger paste, cumin, coriander powder, turmeric powder, and red chili powder. Cook for 1 minute.
4. Add meat and cook until browned.
5. Add tomatoes, salt, and curry leaves (if using). Stir well.
6. Reduce heat to low and simmer for 30 minutes or until the meat is tender.
Cooking Time: 45 minutes
Kachila (Raw Minced Meat Salad)
Originating from West Bengal, Kachila is a popular raw salad made with minced meat, onions, and spices. This refreshing dish is perfect for hot summer days when you need a light and flavorful meal.
Ingredients:
– 1 cup minced beef or mutton
– 1 large onion, finely chopped
– 2-3 green chilies, finely chopped
– 1/2 teaspoon salt
– 1/4 teaspoon cumin powder
– 1/4 teaspoon coriander powder
– 2 tablespoons freshly squeezed lemon juice
Instructions:
1. In a large bowl, combine the minced meat, onions, green chilies, salt, cumin powder, and coriander powder.
2. Mix all the ingredients together until they are well combined.
3. Squeeze the lemon juice over the mixture and mix again.
4. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
Cooking Time: None
Samay Baji (Newari Platter)
Experience the rich flavors of Nepal with this traditional Samay Baji platter, a staple in Newari cuisine. This mouthwatering dish is a must-try for anyone looking to explore the diverse culinary heritage of the Himalayan region.
Ingredients:
– 1 cup Mo:mo (steamed dumplings)
– 1 cup Aloo Tama (boiled potatoes and mustard greens)
– 1 cup Riksi Roti (thin, crispy flatbread)
– 2 tablespoons Ghee
– Salt to taste
Instructions:
1. Arrange the Mo:mo on a platter.
2. Place the Aloo Tama alongside the Mo:mo.
3. Tear the Riksi Roti into small pieces and scatter them over the dish.
4. Drizzle the Ghee evenly across the platter.
5. Season with salt to taste.
Cooking Time: 10-15 minutes (preparing the ingredients) + assembly time
Lakhamari (Sweet Crispy Bread)
Lakhamari, a sweet crispy bread that’s a staple in many Indian households, is a delightful treat to have with your morning cup of chai or as an after-dinner indulgence.
Ingredients:
– 2 cups all-purpose flour
– 1/4 teaspoon salt
– 1/4 cup granulated sugar
– 1/4 cup lukewarm water
– 1/4 teaspoon instant yeast (optional)
– Vegetable oil for brushing
Instructions:
1. In a large mixing bowl, combine the flour and salt.
2. Add the sugar and mix until well combined.
3. Gradually add the lukewarm water to form a dough. Knead for 5-7 minutes until smooth and elastic.
4. Cover the dough with a damp cloth and let it rest for 1 hour.
5. Preheat the oven to 375°F (190°C).
6. Roll out the dough into thin circles, about 3-4 inches in diameter.
7. Brush the tops with vegetable oil and bake for 15-20 minutes or until golden brown.
Cooking Time: 20 minutes
Tips:
– For an extra crispy texture, bake the Lakhamari for an additional 5 minutes.
– You can also add flavorings like cardamom powder or chopped nuts to the dough for added taste.
Dhido (Traditional Nepali Porridge)
Dhido is a hearty and comforting breakfast porridge that has been a staple in Nepalese cuisine for generations. Made with simple ingredients, this warm and nourishing dish is perfect for a chilly morning.
Ingredients:
– 1 cup of rice flour (or all-purpose flour)
– 2 cups of water
– 1/4 teaspoon of salt
– 1 tablespoon of ghee or vegetable oil
– Optional: chopped onions, chilies, or herbs like cilantro or parsley
Instructions:
1. In a large pot, combine the rice flour and salt.
2. Gradually add in the water, whisking continuously to prevent lumps from forming.
3. Bring the mixture to a boil over medium heat.
4. Reduce the heat to low and simmer for 10-15 minutes, stirring occasionally, until the porridge thickens.
5. Add the ghee or oil and stir well.
6. Taste and adjust the seasoning as needed.
7. Serve hot, garnished with your choice of chopped onions, chilies, or herbs.
Cooking Time: 20 minutes
Summary
Discover the rich flavors of Nepal with these 18 authentic recipes. From comforting dishes like Dal Bhat and Thukpa to sweet treats like Yomari and Lakhamari, this collection has something for everyone. Learn how to make Mo:Mo dumplings, Sel Roti rice donuts, and Gundruk fermented greens. Indulge in spicy curries like Aloo Tama and Sukuti, or try refreshing soups like Kwati and Chatamari. With a mix of traditional and modern recipes, this article is perfect for anyone looking to explore the vibrant culinary scene of Nepal.
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