Nepalese cuisine is a reflection of the country’s rich cultural heritage, with its unique blend of Indian, Tibetan, and Chinese influences. From hearty stews to fragrant rice dishes, each recipe tells a story of the country’s history and traditions. As you explore these 20 authentic Nepalese recipes, get ready to embark on a culinary journey that will transport your taste buds to the Himalayas.
Whether you’re a seasoned foodie or just looking for new flavors to try, this collection of traditional Nepalese dishes is sure to delight. From comforting favorites like Dal Bhat and Aloo Tama to unique treats like Sel Roti and Yomari, each recipe has been carefully selected to showcase the diversity and complexity of Nepalese cuisine.
In this article, we’ll take you through the world of Nepalese cooking, with step-by-step instructions and stunning visuals that will make your mouth water. Whether you’re a home cook or a professional chef, these recipes are sure to inspire you to try something new. So, let’s start our culinary adventure in Nepal!
Mo:Mo (Nepalese Dumplings)
Mo:Mo, also known as Nepalese Dumplings, are a popular snack or meal in Nepal and other parts of the Himalayan region. These soft, fluffy dumplings are typically steamed and served with a variety of chutneys or curries.
Ingredients:
– 2 cups all-purpose flour
– 1 teaspoon salt
– 1/4 teaspoon baking powder
– 1/4 cup lukewarm water
– Filling ingredients (e.g. spiced potatoes, cauliflower, carrots, peas)
– Vegetable oil for steaming
Instructions:
1. In a large mixing bowl, combine flour, salt, and baking powder.
2. Gradually add the lukewarm water to form a soft dough.
3. Divide the dough into small portions and roll out each portion into a thin circle (about 3-4 inches in diameter).
4. Place a spoonful of your desired filling in the center of each dough circle.
5. Fold the dough over the filling, forming a half-moon shape, and press the edges together to seal the Mo:Mo.
6. Repeat with remaining dough and filling ingredients.
7. Steam the Mo:Mo for 15-20 minutes or until cooked through.
Cooking Time: 15-20 minutes
Dal Bhat (Lentil Soup with Rice)
This classic Indian dish is a staple in many households, providing a nutritious and filling meal for the whole family. In this recipe, we’ll guide you through making a flavorful Dal (lentil soup) served with fragrant Basmati rice.
Ingredients:
– 1 cup split red lentils (masoor dal)
– 4 cups water
– 2 tablespoons vegetable oil
– 1 small onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– Salt, to taste
– 2 cups Basmati rice
– Fresh cilantro leaves, for garnish
Instructions:
1. Rinse the lentils and soak them in water for at least 30 minutes.
2. Heat oil in a large pan over medium heat. Add chopped onion and cook until translucent.
3. Add minced garlic, cumin, coriander, and salt. Cook for 1 minute.
4. Drain and add soaked lentils to the pan. Stir well and add 4 cups of water. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until lentils are tender.
5. Cook Basmati rice according to package instructions.
6. Serve hot Dal over steaming Basmati rice, garnished with fresh cilantro leaves.
Cooking Time: 45-50 minutes
Sel Roti (Traditional Nepalese Rice Donut)
Sel Roti is a popular Nepalese dessert that is often served during special occasions and festivals. This recipe yields soft, fluffy donuts that are flavored with cardamom and sesame seeds.
Ingredients:
– 2 cups cooked rice
– 1/2 cup all-purpose flour
– 1/4 teaspoon salt
– 1/4 teaspoon baking powder
– 1/2 teaspoon ground cardamom
– 1 tablespoon ghee or vegetable oil
– 1/2 cup lukewarm water
– Sesame seeds for garnish
Instructions:
1. In a large mixing bowl, combine cooked rice, flour, salt, and baking powder.
2. Add the cardamom powder and mix well.
3. Gradually add the ghee or oil and lukewarm water to form a dough.
4. Knead the dough for 5-7 minutes until it becomes smooth and pliable.
5. Cover the dough with a damp cloth and let it rest for 30 minutes.
6. Divide the dough into 6-8 equal portions and shape each portion into a ball.
7. Flatten each ball slightly to form a donut shape.
8. Heat oil in a deep frying pan over medium heat. Fry the Sel Roti until they are golden brown, about 3-4 minutes per side.
9. Remove from oil and drain on paper towels.
10. Garnish with sesame seeds and serve warm.
Cooking Time: 15-20 minutes
Gundruk ko Achar (Fermented Leafy Greens Pickle)
A traditional Nepalese pickle made with fermented leafy greens, this Gundruk ko Achar is a tangy and flavorful condiment that pairs well with rice, roti, or as a side dish.
Ingredients:
– 1 bunch of Gundruk leaves (or substitute with other fermented leafy greens like kimchi or pickled mustard greens)
– 1 cup of mustard oil
– 1/2 cup of white vinegar
– 1/4 cup of sugar
– 1/4 teaspoon of salt
– 1/8 teaspoon of turmeric powder
– 1/8 teaspoon of red chili flakes (optional)
Instructions:
1. Rinse the Gundruk leaves with water and drain well.
2. In a large bowl, combine the mustard oil, white vinegar, sugar, salt, turmeric powder, and red chili flakes (if using). Mix well until the sugar dissolves.
3. Add the Gundruk leaves to the bowl and toss them gently to coat with the pickling liquid.
4. Cover the bowl with a lid or plastic wrap and let it ferment at room temperature for 2-3 days, shaking the bowl occasionally.
5. Store the pickle in an airtight container in the refrigerator for up to 1 month.
Cooking Time: Fermentation time: 2-3 days; Ready-to-eat time: immediate
Thukpa (Nepalese Noodle Soup)
Thukpa is a popular Nepalese noodle soup that warms the heart and fills the belly. This comforting dish is made with a rich broth, noodles, and a variety of vegetables and spices.
Ingredients:
– 2 cups chicken or vegetable broth
– 1 cup thin egg noodles (or rice noodles)
– 1 tablespoon vegetable oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 carrot, peeled and grated
– 1 celery stalk, sliced
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a large pot, heat the oil over medium heat.
2. Add the onion, garlic, carrot, and celery; cook until the vegetables are tender, about 5 minutes.
3. Add the broth, noodles, cumin, salt, and pepper.
4. Bring to a boil, then reduce the heat and simmer for 10-12 minutes or until the noodles are cooked through.
5. Taste and adjust seasoning as needed.
6. Serve hot, garnished with cilantro leaves if desired.
Cooking Time: 20-22 minutes
Aloo Tama (Potato and Bamboo Shoot Curry)
Experience the authentic flavors of Indian cuisine with this simple yet flavorful recipe for Aloo Tama, a popular vegetarian dish from the Punjab region. This comforting curry combines tender potatoes, crunchy bamboo shoots, and aromatic spices to create a delightful meal.
Ingredients:
– 2 large 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
– 1/2 teaspoon red chili powder
– 1/2 teaspoon garam masala powder
– Salt, to taste
– 2 tablespoons vegetable oil
– 2 cups water
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large pan over medium heat. Add onions and cook until they start browning.
2. Add garlic, cumin, coriander, turmeric, red chili powder, and garam masala. Cook for 1 minute, stirring constantly.
3. Add potatoes, bamboo shoots, salt, and water. Bring to a boil, then reduce heat to low and simmer for 20-25 minutes or until the vegetables are tender.
4. Serve hot, garnished with fresh cilantro leaves.
Cooking Time: 30-40 minutes
Yomari (Sweet Rice Flour Dumplings)
Yomari is a traditional Nepalese dessert, consisting of sweet rice flour dumplings filled with sweet fillings and deep-fried to perfection.
Ingredients:
– 2 cups rice flour
– 1 cup all-purpose flour
– 1/2 teaspoon salt
– 1/4 teaspoon baking powder
– 1/2 cup vegetable oil
– Filling of your choice (e.g., jaggery, sugar, coconut, or nuts)
– Water
Instructions:
1. In a large mixing bowl, combine rice flour, all-purpose flour, salt, and baking powder.
2. Gradually add in the vegetable oil and mix until the dough comes together.
3. Knead the dough for about 5-7 minutes until it becomes smooth and pliable.
4. Divide the dough into small portions, shape into balls, and flatten slightly.
5. Place a spoonful of your chosen filling in the center of each ball.
6. Fold the dough over the filling to form a dumpling, and press the edges together to seal.
7. Heat about 2-3 inches of vegetable oil in a deep frying pan over medium heat.
8. Fry the Yomari dumplings until they are golden brown, flipping occasionally (about 5-6 minutes).
9. Remove from oil with a slotted spoon and drain on paper towels.
Cooking Time: About 10-12 minutes total (including preparation time).
Kwati (Mixed Bean Soup)
Kwati, a hearty and comforting soup originating from the Himalayan region, is a staple dish in many Nepalese households. This mixed bean soup is a flavorful blend of beans, vegetables, and spices that warms the soul on a chilly day.
Ingredients:
– 1 cup dried black-eyed peas
– 1 cup dried kidney beans
– 1 cup diced tomatoes
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– Salt and pepper, to taste
– 4 cups vegetable broth
– 2 tablespoons ghee or oil
– Fresh cilantro leaves, for garnish
Instructions:
1. Rinse the beans and soak them in water overnight. Drain and set aside.
2. In a large pot, heat the ghee or oil over medium heat. Add the onions and cook until translucent.
3. Add the garlic, cumin, curry powder, salt, and pepper. Cook for 1 minute.
4. Add the soaked beans, diced tomatoes, and vegetable broth. Bring to a boil, then reduce the heat and simmer for 30-40 minutes or until the beans are tender.
5. Serve hot, garnished with fresh cilantro leaves.
Cooking Time: 45-50 minutes
Sekuwa (Grilled Spiced Meat)
A flavorful and aromatic dish from Papua New Guinea, Sekuwa is a popular snack or appetizer made by marinating meat in a blend of spices and grilling it to perfection.
Ingredients:
– 500g beef or pork, sliced into thin strips
– 2 tablespoons vegetable oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon grated ginger
– 1/2 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and black pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a large bowl, combine meat strips, vegetable oil, onion, garlic, ginger, cumin, paprika, salt, and black pepper.
2. Mix well and marinate for at least 30 minutes or overnight.
3. Preheat grill to medium-high heat.
4. Remove meat from marinade and cook for 5-7 minutes per side, or until cooked through.
5. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 15-20 minutes
Chatamari (Nepalese Rice Crepe)
Discover the delicious taste of Nepal with this simple Chatamari recipe! A popular street food, Chatamari is a flavorful rice crepe that’s easy to make and perfect for snack or meal.
Ingredients:
– 2 cups cooked rice (preferably day-old)
– 1/4 cup water
– 1/4 teaspoon salt
– Vegetable oil for frying
– Optional fillings:
– Chopped vegetables (e.g., bell peppers, onions, potatoes)
– Spices (e.g., cumin, coriander, chili powder)
– Grated cheese or paneer
Instructions:
1. In a mixing bowl, combine cooked rice, water, and salt. Mix well to form a thick batter.
2. Heat a small non-stick pan over medium heat with a thin layer of vegetable oil.
3. Pour about 1/4 cup of the rice batter into the pan and spread evenly.
4. Cook for 2-3 minutes or until the bottom is lightly browned.
5. Flip and cook for another minute, until the crepe is crispy and golden brown.
6. Fill with your desired ingredients and serve hot.
Cooking Time: 10-12 minutes (per batch of 4-6 Chatamari)
Bara (Lentil Pancake)
Discover the flavors of India with this classic Bara recipe, a delicious and nutritious lentil pancake. Perfect for breakfast, brunch, or as a snack.
Ingredients:
– 1 cup split red lentils
– 2 cups all-purpose flour
– 1/4 teaspoon baking powder
– 1/4 teaspoon salt
– 1/4 cup ghee or vegetable 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 with 1/4 cup of water until smooth.
3. In a large bowl, combine the flour, baking powder, and salt.
4. Add the blended lentil mixture, ghee or oil, and lukewarm water to the dry ingredients. Mix until a thick batter forms.
5. Heat a non-stick skillet or griddle over medium heat.
6. Pour 1/4 cup of batter onto the skillet and cook for 2-3 minutes, until the surface is dry and the edges start to curl.
7. Flip the Bara and cook for another minute, until golden brown.
Cooking Time: 10-12 minutes (depending on the number of Baras)
Garnish with chopped cilantro or scallions, if desired. Serve warm and enjoy!
Jhinge Aloo (Ridge Gourd and Potato Curry)
A flavorful and aromatic curry from Bengali cuisine, Jhinge Aloo (Ridge Gourd and Potato Curry) is a popular vegetarian dish that pairs well with rice or roti. This recipe brings together the earthy sweetness of ridge gourd and potatoes in a rich tomato-based sauce.
Ingredients:
– 2 medium-sized ridge gourds, peeled and cut into 1-inch pieces
– 2 large potatoes, peeled and diced
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon turmeric powder
– 1/2 teaspoon red chili powder
– 1 can (14 oz) diced tomatoes
– Salt, to taste
– 2 tablespoons vegetable oil
Instructions:
1. Heat oil in a large pan over medium heat.
2. Add onions and cook until they start browning.
3. Add garlic, cumin, turmeric, and chili powder. Cook for 1 minute.
4. Add ridge gourd and potatoes. Stir well to combine.
5. Pour in diced tomatoes and add salt to taste.
6. Bring the mixture to a boil, then reduce heat to low and simmer for 20-25 minutes or until the vegetables are tender.
Cooking Time: 25-30 minutes
Dhido (Traditional Nepalese Millet Porridge)
A comforting and nutritious breakfast porridge made with millet, a staple grain in Nepal. This simple recipe is a great way to start your day with a warm and satisfying bowl of Dhido.
Ingredients:
– 1 cup whole millet
– 4 cups water
– 1/2 teaspoon salt
– Optional: ghee or oil for added flavor
Instructions:
1. Rinse the millet thoroughly and soak it in water for at least 8 hours or overnight.
2. Drain the water and grind the millet into a coarse paste using a blender or mortar and pestle.
3. In a large pot, combine the ground millet with 4 cups of fresh water and salt. Bring to a boil over high heat.
4. Reduce the heat to low and simmer for about 30 minutes, stirring occasionally, until the porridge thickens and the grains are well cooked.
5. If desired, add a pat of ghee or oil to the Dhido for added flavor and nutrition.
Cooking Time: 30-40 minutes
Serving Suggestion: Serve hot with a dollop of butter, a sprinkle of sugar, or a side of fried vegetables or eggs.
Masyaura (Fermented Black Lentil Balls)
A traditional Southeast Asian dish, Masyaura is a flavorful and nutritious snack made with fermented black lentils. In this recipe, we’ll guide you through the process of making these savory treats at home.
Ingredients:
– 1 cup cooked black lentils
– 2 tablespoons brown rice flour
– 1 tablespoon water
– 1/4 teaspoon salt
– 1/4 teaspoon sugar
– 1/4 teaspoon yeast extract (such as Marmite or Vegemite)
– Vegetable oil for frying
Instructions:
1. In a large mixing bowl, combine the cooked black lentils, brown rice flour, water, salt, sugar, and yeast extract. Mix until well combined.
2. Knead the mixture with your hands until it forms a sticky dough.
3. Divide the dough into small portions and shape each portion into a ball.
4. Heat about 1-2 inches of vegetable oil in a deep frying pan over medium heat.
5. When the oil is hot, add the black lentil balls to fry for about 5 minutes on each side, or until they are golden brown and crispy.
6. Remove the Masyaura from the oil and drain on paper towels.
Cooking Time: About 10-12 minutes
Kachila (Raw Minced Meat Salad)
A classic dish from the Indian subcontinent, Kachila is a refreshing salad made with raw minced meat, vegetables, and spices. This recipe is perfect for hot summer days when you need a light and flavorful meal.
Ingredients:
– 1 pound raw minced meat (beef, lamb, or chicken)
– 1/2 cup finely chopped onion
– 1/2 cup finely chopped tomatoes
– 1/4 cup finely chopped cilantro
– 1/4 cup lemon juice
– 1 tablespoon ginger paste
– Salt to taste
– 1-2 green chilies, seeded and finely chopped (optional)
Instructions:
1. In a large bowl, combine the minced meat, onion, tomatoes, cilantro, lemon juice, ginger paste, and salt.
2. Mix everything together until well combined.
3. Taste and adjust the seasoning as needed.
4. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
5. Serve chilled or at room temperature.
Cooking Time: None! This is a raw salad recipe.
Laphing (Spicy Cold Noodle Dish)
Laphing is a popular Korean cold noodle dish that’s perfect for hot summer days. This refreshing recipe combines chewy noodles with spicy and savory flavors.
Ingredients:
– 200g instant naengmyeon noodles
– 1/2 cup gochujang (Korean chili paste)
– 1/4 cup soy sauce
– 2 tablespoons sugar
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– 1/4 cup diced cucumber
– 1/4 cup pickled radish slices
– 1/4 cup toasted sesame seeds
– Ice cubes (as needed)
Instructions:
1. Cook the noodles according to package instructions and set aside.
2. In a blender or food processor, combine gochujang, soy sauce, sugar, garlic, and ginger. Blend until smooth.
3. In a large bowl, combine the cooked noodles, blended sauce, cucumber, radish slices, and sesame seeds. Toss to combine.
4. Chill in the refrigerator for at least 30 minutes to allow flavors to meld.
5. Serve cold, garnished with additional sesame seeds if desired. Add ice cubes as needed to keep the dish chilled.
Cooking Time: 15-20 minutes (not including chilling time)
Aalu ko Achaar (Spicy Potato Pickle)
This classic Indian pickle is a tangy and spicy condiment that pairs perfectly with naan, rice, or as a side dish. Aalu ko Achaar is a flavorful twist on traditional pickles, using potatoes instead of cucumbers.
Ingredients:
– 2 large potatoes, peeled and diced
– 1/2 cup mustard oil or vegetable oil
– 1/4 cup chopped fresh cilantro
– 1/4 cup mustard seeds
– 1/4 cup coriander powder
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon red chili powder
– Salt, to taste
– Vinegar, to taste (optional)
Instructions:
1. Heat oil in a deep pan over medium heat.
2. Add diced potatoes and sauté until they start to brown (about 5 minutes).
3. Add cilantro, mustard seeds, coriander powder, turmeric powder, red chili powder, and salt. Mix well.
4. Reduce heat to low and simmer for 10-15 minutes or until the mixture thickens slightly.
5. Taste and adjust seasoning as needed. If desired, add vinegar to taste.
6. Let it cool completely before serving.
Cooking Time: 20-25 minutes
Choila (Grilled Buffalo Meat Salad)
Get ready to savor the bold flavors of this traditional Mongolian dish! Choila is a hearty salad made with grilled buffalo meat, vegetables, and spices.
Ingredients:
– 1 pound buffalo meat (such as bison or beef), sliced into thin strips
– 2 tablespoons vegetable oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 tablespoon soy sauce
– 1 tablespoon rice vinegar
– 1 teaspoon ground cumin
– Salt and black pepper to taste
– Chopped cilantro or scallions for garnish (optional)
Instructions:
1. Preheat grill to medium-high heat.
2. In a large bowl, whisk together vegetable oil, soy sauce, rice vinegar, and cumin. Add the sliced buffalo meat and marinate for at least 30 minutes.
3. Grill the buffalo meat strips for 5-7 minutes per side, or until cooked through.
4. Meanwhile, sauté the onion, garlic, and red bell pepper in a pan with a little oil until tender.
5. Combine the grilled buffalo meat, sautéed vegetables, and chopped cilantro (if using) in a bowl.
6. Season with salt and black pepper to taste.
7. Serve immediately.
Cooking Time: 30 minutes
Phapar ko Roti (Buckwheat Flatbread)
A traditional Nepali flatbread from the Himalayas, Phapar ko Roti is a staple food made from buckwheat flour, water, and a pinch of salt. This simple yet flavorful recipe yields a crispy exterior and soft interior.
Ingredients:
– 2 cups buckwheat flour
– 1/2 cup lukewarm water
– 1/4 teaspoon salt
Instructions:
1. In a large mixing bowl, combine the buckwheat flour and salt.
2. Gradually add in the lukewarm water while stirring with your hands until a dough forms.
3. Knead the dough for 5-7 minutes until it becomes smooth and pliable.
4. Divide the dough into 6-8 equal portions.
5. Roll out each portion into a thin circle, about 1/16 inch thick.
6. Heat a non-stick skillet or griddle over medium heat.
7. Cook the flatbread for 30-45 seconds on each side, until it develops a few blisters and a crispy texture.
Cooking Time: 2-3 minutes per batch
Sukuti (Dried Meat Delicacy)
A popular delicacy from Nepal, Sukuti is a dried meat dish that’s both flavorful and nutritious. This recipe makes a delicious and tender snack or appetizer.
Ingredients:
– 1 pound beef (preferably lean cut), sliced into thin strips
– 2 tablespoons vegetable oil
– 1 tablespoon mustard seeds
– 1 teaspoon coriander powder
– 1/2 teaspoon turmeric powder
– Salt, to taste
– Optional: garlic, ginger, or chili flakes for added flavor
Instructions:
1. In a large bowl, mix together the sliced beef, vegetable oil, mustard seeds, coriander powder, turmeric powder, and salt until the meat is evenly coated.
2. Cover the mixture and let it marinate in the refrigerator for at least 24 hours or up to 48 hours for maximum flavor.
3. Preheat a low-temperature oven (150°C/300°F) or a dehydrator to its lowest setting.
4. Remove the meat from the marinade, allowing any excess liquid to drip off.
5. Place the meat strips on a wire rack or paper-lined baking sheet in a single layer, making sure they don’t touch each other.
6. Dry the Sukuti in the oven or dehydrator for 3-4 hours, or until it reaches your desired level of dryness.
Cooking Time: 3-4 hours
Summary
Get ready to spice up your cooking with these 20 authentic Nepalese recipes! From traditional dishes like Dal Bhat and Sel Roti to flavorful curries like Aloo Tama and Jhinge Aloo, this collection has something for everyone. Try making Mo:Mo dumplings, Thukpa noodle soup, or Sekuwa grilled meat for a taste of Nepal’s rich culinary heritage. And don’t miss the sweet treats like Yomari rice flour dumplings and Chatamari rice crepe. With these recipes, you’ll be transported to the Himalayas without leaving your kitchen!
