Ingrédients :
- 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)
Préparation :
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.
Astuces : One can make the daal with beans or a mixture of both. You can add a precooked meat such as pork, lamb or beef in the vegetable curry.
Lunu miris is a spicy sambal, it is a kind of paste that is eaten with rice or bread in sri lanka.
Bulgogi is a Korean specialty. It is always present in Korean restaurants in abroad. It is one of th...
In Bhutan, Phaksha Pa or pork with vegetables is part of the Bhutanese cooking.
Gajar ko Halwa is a carrot pudding that is part of the carrot dessert népalais.Pudding
kukul mas curry is a dish of current Sri Lanka strongly influenced by India.
Wo are lentil wafers that are part of the Nepalese cooking.
Pakoras are fritter soy soy they are not generally eat in restaurants, but families in Bangladesh.
Kogi is a Mandou beef ravioli is a dish native to China that the Korean appropriated. There are seve...
Here is a sweet tangy soup was consumed in Bangladesh and India.
Thukpa vegetable soup noodles vegetables are served in Tibet during the new year lunaire.On also fou...
