Top 5 Nepali Recipes You Can Cook at Home

Nepali cuisine is a unique blend of flavors, influenced by its geographic location between India, Tibet, and China. While Nepal is known for its stunning Himalayan landscapes, its food deserves equal recognition. The dishes are simple, yet packed with flavors that reflect the country’s diverse culture and traditions. With an emphasis on fresh, local ingredients, Nepali recipes can be recreated at home even if you’re far away from the Himalayan mountains.

In this blog post, we’ll explore five of the most popular Nepali recipes that are easy to prepare and perfect for introducing the rich flavors of Nepal into your home kitchen.

These recipes include both vegetarian and nonvegetarian dishes, offering a balanced and wholesome approach to Nepali cooking.

1.Dal Bhat: The National Dish of Nepal

Dal Bhat is more than just a meal; it’s a way of life in Nepal. It’s the quintessential Nepali dish, eaten by most people every day. Dal Bhat consists of two main components:dal, a lentil soup, andbhat, which is steamed rice. It’s often served with vegetable curry (tarkari), pickles (achar), and sometimes meat. This dish provides a complete, nutritious meal full of protein, carbohydrates, and fiber.

Ingredients:
For theDal (Lentil Soup):
1 cup of lentils (yellow or red)
4 cups of water
1 medium onion, finely chopped
2 cloves garlic, minced
1inch piece of ginger, minced
1 tomato, chopped
1 teaspoon cumin seeds
1 teaspoon turmeric powder
1 teaspoon coriander powder
2 dried red chilies (optional)
Salt to taste
2 tablespoons ghee or oil
Fresh cilantro for garnish

For theBhat (Steamed Rice):
1 cup of rice
2 cups of water
A pinch of salt

Instructions:
1.Prepare the Dal:
Wash the lentils thoroughly and soak them for about 30 minutes.
In a pot, heat ghee or oil, and add cumin seeds. When the seeds start to crackle, add chopped onions, garlic, and ginger. Sauté until golden brown.
Add turmeric powder, coriander powder, and chopped tomatoes. Cook for a few minutes until the tomatoes soften.
Add the soaked lentils and water. Bring it to a boil, then lower the heat and let it simmer for 2025 minutes, stirring occasionally. Add salt to taste.
If you like your dal thinner, add more water. If you prefer it thicker, let it cook down a bit longer.
Garnish with fresh cilantro before serving.

2.Prepare the Bhat:
Wash the rice until the water runs clear. Add the rice, water, and a pinch of salt to a pot.
Bring to a boil, then reduce the heat to low, cover, and simmer for 1520 minutes, or until the water is absorbed and the rice is tender.

3.Serve: Ladle the dal over the rice, and serve with vegetable curry and pickles on the side for an authentic Nepali experience. Why You Should Try It: Dal Bhat is the heart of Nepali cuisine. It’s simple yet full of flavor, and it’s an excellent way to introduce yourself to the basics of Nepali cooking. It’s also highly nutritious, making it a healthy option for daily meals.

2.Momo: Nepali Dumplings

Momos are one of the most beloved snacks in Nepal, originating from Tibet but now deeply embedded in Nepali food culture. These delicious dumplings are filled with minced meat (usually chicken, pork, or buffalo) or vegetables, wrapped in dough, and then steamed or fried. Momos are typically served with a spicy tomatobased dipping sauce known asachar.

Ingredients:
For theDough:
2 cups allpurpose flour
½ teaspoon salt
¾ cup water (or as needed)

For theFilling:
1 pound ground chicken (or pork, buffalo, or vegetables)
1 small onion, finely chopped
2 cloves garlic, minced
1inch piece of ginger, minced
1 tablespoon soy sauce
1 teaspoon cumin powder
1 teaspoon coriander powder
Salt and pepper to taste
Fresh cilantro, chopped

For theDipping Sauce (Tomato Achar):
2 tomatoes, chopped
1 small onion, chopped
2 cloves garlic, minced
1 teaspoon sesame seeds
2 dried red chilies
1 tablespoon mustard oil (or regular oil)
Salt to taste
Fresh cilantro for garnish

Instructions:
1.Make the Dough:
In a large bowl, combine the flour and salt. Gradually add water and knead until you get a smooth dough. Cover the dough with a damp cloth and let it rest for 30 minutes.

2.Prepare the Filling:
In a bowl, mix the ground meat (or vegetables) with chopped onions, garlic, ginger, soy sauce, cumin powder, coriander powder, salt, and pepper. Add cilantro and mix everything well.

3.Assemble the Momos:
Divide the dough into small balls and roll each ball into thin circles, about 34 inches in diameter.
Place a spoonful of filling in the center of each circle. Fold the dough over the filling to form a halfmoon shape, pinching the edges together to seal. You can also pleat the edges for a decorative finish.
Repeat with the remaining dough and filling.

4.Cook the Momos:
To steam the momos, place them in a steamer and cook for 1012 minutes, or until the dough is cooked through and slightly translucent.
To fry the momos, heat oil in a pan and fry them until golden and crispy on both sides.

5.Make the Dipping Sauce:
In a pan, heat mustard oil and sauté onions, garlic, and dried red chilies. Add chopped tomatoes and cook until soft. Add sesame seeds and salt, then blend the mixture into a smooth sauce. Garnish with cilantro.

6.Serve: Serve the momos hot with the dipping sauce on the side.

Why You Should Try It: Momos are incredibly versatile, easy to make at home, and can be customized with your choice of filling. They’re perfect as a snack, appetizer, or even a main course. The dipping sauce adds an extra layer of flavor, making this dish a favorite for many.

3.Aloo Tama: Potato and Bamboo Shoot Curry

Aloo Tama is a unique Nepali curry made with potatoes (aloo) and fermented bamboo shoots (tama). This dish is tangy, slightly spicy, and deeply flavorful, thanks to the fermented bamboo shoots that add a sour element to the curry. Aloo Tama is a vegetarian dish often served with rice or flatbreads.

Ingredients:
2 large potatoes, peeled and diced
1 cup fermented bamboo shoots (tama), rinsed and drained
1 small onion, finely chopped
2 tomatoes, chopped
2 cloves garlic, minced
1inch piece of ginger, minced
1 teaspoon cumin seeds
1 teaspoon turmeric powder
1 teaspoon coriander powder
1 teaspoon cumin powder
2 dried red chilies
Salt to taste
2 tablespoons mustard oil (or regular oil)
Fresh cilantro for garnish

Instructions:
1.Prepare the Potatoes:
Heat mustard oil in a large pot or pan. Add cumin seeds and dried red chilies. When the seeds start to splutter, add onions, garlic, and ginger. Sauté until the onions turn golden brown.

2.Add the Tomatoes and Spices:
Add chopped tomatoes to the pan and cook until soft. Then add turmeric, coriander, and cumin powder. Stir well to combine.

3.Cook the Potatoes:
Add diced potatoes to the pan and stir to coat them with the spices. Add enough water to cover the potatoes and bring to a boil. Reduce the heat, cover, and simmer for 1015 minutes, or until the potatoes are tender.

4.Add the Bamboo Shoots:
Rinse the fermented bamboo shoots thoroughly to remove excess sourness. Add them to the curry and cook for another 57 minutes, allowing the flavors to meld. Add salt to taste.

5.Garnish and Serve:
Garnish the curry with fresh cilantro and serve it hot with rice or flatbreads.

Why You Should Try It: Aloo Tama is a distinctively Nepali dish, offering a combination of earthy potatoes and the tanginess of fermented bamboo shoots. The fermented aspect adds a complexity to the flavor that is unique to Nepali cuisine.

4.Sel Roti: Traditional Nepali Sweet Bread

Sel Roti is a traditional Nepali sweet bread made from rice flour. It’s crispy on the outside and soft on the inside, with a mildly sweet flavor. Sel Roti is often prepared during festivals likeDashain andTihar and is served with tea or as part of a festive meal. Though it may look like a doughnut, Sel Roti is entirely unique in its taste and texture.

Ingredients: Ingredients for Sel Roti:
2 cups rice flour
½ cup sugar (adjust to taste)
1 teaspoon ground cardamom (optional)
1 tablespoon ghee (clarified butter) or vegetable oil
1 cup water (or as needed to form a batter)
Oil for frying

Instructions:
1.Prepare the Batter:
In a large mixing bowl, combine the rice flour, sugar, and cardamom (if using). Gradually add water and whisk until you have a smooth batter. The consistency should be slightly thicker than pancake batter but still pourable.
Add ghee to the batter and mix well. Let the batter rest for 2030 minutes.

2.Heat the Oil:
Heat oil in a deep frying pan or wok over mediumhigh heat. You’ll need enough oil to submerge the Sel Roti as it fries.

3.Fry the Sel Roti:
Pour the batter into a small jug or piping bag with a large round tip. When the oil is hot, carefully pour the batter into the oil in a circular motion to form a ring (similar to a doughnut). Fry until the Sel Roti is golden brown and crispy on the outside, about 23 minutes per side.
Use a slotted spoon to remove the Sel Roti from the oil and drain on paper towels.

4.Serve:
Serve the Sel Roti warm, either as a snack with tea or as part of a meal. It’s also delicious when paired with yogurt or chutneys.

Why You Should Try It: Sel Roti is a beloved Nepali snack and festival food. It’s relatively easy to make at home and has a delightful balance of sweetness and crispiness. It’s a perfect treat to enjoy with a hot cup ofchiya (Nepali spiced tea).

5.Thukpa: NepaliTibetan Noodle Soup

Thukpa is a hearty noodle soup with roots in Tibetan cuisine, but it has become a staple dish in the colder regions of Nepal. This comforting dish combines noodles with a flavorful broth, vegetables, and sometimes meat. It’s particularly popular in the Himalayan regions and is perfect for warming up on a cold day.

Ingredients:
200 grams egg noodles or wheat noodles
1 small onion, sliced
2 cloves garlic, minced
1inch piece of ginger, minced
1 carrot, thinly sliced
1 cup spinach or bok choy, chopped
1 bell pepper, sliced
1 small chicken breast (optional, can be substituted with tofu for a vegetarian version)
4 cups vegetable or chicken broth
1 tablespoon soy sauce
1 teaspoon turmeric powder
1 teaspoon cumin powder
Salt and pepper to taste
2 tablespoons oil
Fresh cilantro and sliced green chilies for garnish
Lime wedges for serving

Instructions:
1.Prepare the Noodles:
Cook the noodles according to the package instructions, drain, and set aside.

2.Sauté the Aromatics:
In a large pot, heat oil over medium heat. Add minced garlic, ginger, and onions, and sauté until fragrant and the onions become translucent.

3.Add Vegetables and Meat:
If using chicken, add it to the pot and cook until browned on all sides. Add the turmeric and cumin powder and stir to coat the chicken.
Add the sliced carrots, bell pepper, and spinach (or bok choy). Sauté for a couple of minutes until the vegetables begin to soften.

4.Make the Broth:
Pour in the broth and soy sauce, and bring the soup to a boil. Lower the heat and let it simmer for about 1015 minutes, until the vegetables are fully cooked and the flavors have melded together.
Season with salt and pepper to taste.

5.Combine the Noodles:
Add the cooked noodles to the soup and stir well to combine. Let the noodles warm through for a couple of minutes.

6.Serve:
Ladle the soup into bowls and garnish with fresh cilantro and sliced green chilies. Serve with lime wedges on the side for an extra tangy kick.

Why You Should Try It: Thukpa is a warm and comforting dish that’s perfect for cold weather or when you’re craving something hearty. The combination of soft noodles, flavorful broth, and fresh vegetables makes it a nourishing and filling meal. It’s a versatile dish that can easily be adapted to suit your taste.

Frequently Asked Questions (FAQs)

1.What is the most popular dish in Nepal?
Dal Bhat is the most popular and widely consumed dish in Nepal. It consists of steamed rice and lentil soup, often served with vegetable curry, pickles, and sometimes meat.

2.Are Nepali dishes spicy?
Nepali dishes are typically mildly spiced compared to Indian cuisine. However, dishes like momos, curries, and pickles (achar) can be spiced up based on personal preferences.

3.What is the difference between Momo and Dumplings?
Momos are Nepalistyle dumplings, typically filled with meat or vegetables and served with a spicy dipping sauce. While similar to other dumplings, such as Chinese or Tibetan varieties, momos have their distinct flavor profile due to the Nepali spices and sauce.

4.Can I make Nepali food vegetarian or vegan?
Yes, many Nepali dishes are naturally vegetarian, such asAloo Tama andDal Bhat. You can also easily make Nepali dishes vegan by using plantbased oils and skipping meat.

5.What are fermented bamboo shoots (Tama)?
Tama are fermented bamboo shoots commonly used in Nepali cuisine. They have a sour taste and are often combined with potatoes or lentils in curries likeAloo Tama.

6.Can I find Nepali ingredients in my local grocery store?
Many ingredients used in Nepali cooking, such as rice, lentils, cumin, turmeric, and ginger, are commonly available in most grocery stores. Specialized items like fermented bamboo shoots or mustard oil may be available at Asian markets or online.

7.What are the key spices used in Nepali cuisine?
The key spices in Nepali cuisine includeturmeric, cumin, coriander, fenugreek, mustard seeds, and ginger. These spices are used to flavor curries, dal, and pickles.

8.Is Nepali food similar to Indian food?
While Nepali food shares some similarities with Indian food, particularly in the use of spices and rice, Nepali cuisine is distinct. It incorporates influences from Tibet and China, especially in dishes likemomo andthukpa.

9.What is Sel Roti typically served with?
Sel Roti is often served withchiya (Nepali tea) or yogurt during festivals likeDashain andTihar. It’s also enjoyed as a snack or breakfast item.

10.Can I freeze momos for later?
Yes, you can freeze uncooked momos. Simply place them on a baking sheet lined with parchment paper, freeze until solid, then transfer them to a freezersafe container. They can be steamed or fried straight from the freezer when you’re ready to eat them.

Conclusion

Nepali cuisine is a reflection of the country’s diverse culture, geography, and traditions. The five recipes shared in this blog—Dal Bhat,Momo,Aloo Tama,Sel Roti, andThukpa—represent the heart of Nepali cooking.

They are simple, nutritious, and full of flavor, making them perfect for home cooks who want to explore new culinary traditions. Whether you’re cooking a comforting bowl of Thukpa or making a batch of momos for friends and family, these dishes will give you a taste of Nepal from your own kitchen.