- 2 tablespoon of oil
- 1 tablespoon of garam masala
- 1 tablespoon of curry
- salt, pepper
- 2 onions
- 1 clove garlic
- 1 cup of lentils and 3 cups water
- 4 potatoes
- 1 cup rice and 2 ½ cups water
- 1 tablespoon of soy sauce
- 200g sak (spinach or sorrel)
- 1 tablespoon grated fresh ginger
- 1 cup peas
- 2 tomatoes
- 1 yogurt
- achar (vegetable chili condiments)
- papads (crispy pancakes or chapatis)
Daal – Lentils
Wash and rinse the lentils until the water runs clear.
Fry 1 chopped onion, minced garlic, pepper, salt and garam masala in a few minutes
oil. Add lentils and cook in water. Cover and cook until lentils become pasty. give
the blender for a bit of material to thicken. Add water up to
obtain the desired consistency.
Bhaat – Rice
Put the rice in water with salt,
bring to boil and then keep on low heat until completely absorbed water.
Tarkari – vegetable curry
Cook the chopped onions, minced garlic, pepper, salt and curry a few minutes in oil.
Add the potatoes, peeled and cut into pieces and fry a little. Add water until level three quarters and cook, then add the peas, chopped tomatoes and soy sauce.
Sak – Greenery
Cook minced garlic and 1 onion. Cook spinach with ginger.
Hatle khane – Service
Serve everything on a plate separating each element in embellishing a papad (Nepalese bread, chapatis) and some achar. The top is to have a small dish with fresh yogurt and more.