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Lentil Soup
This is a common side dish for the Nepali people.
This is eaten almost everyday with rice or Bread (chapati)
Lentil Soup Recipe – serves 2
Ingredients
Lentils, yellow ½ soup bowl
2 cup water
Salt, to taste
Oil 2 Tbsp
Chop Garlic 4 pcs chop
Red dry chilly 2pcs chop
Method:
Boil lentils with water and salt or use a pressure cooker
(I recommend pressure cooker) or
( cook with cover for 20 minute).
When the pressure gauge gets to 4 (takes 10 minute ) then it is ready
Take a serving spoon and mash the lentils…
Place fry pan on low heat , add oil
When the oil gets hot ,add chop garlic and mix it a minute or 2 till get brown,
Add chopped red chile, cook for another minute ,
Remove the contents of the sautee pan (oil,garlic and red chile sauce)
Add to the lentils and simmer gently for minute or 2 ,
Serve for 2 with bread or chappati
Note: the soup should be thick and yellow
Green Soybean Salad
This side dish is very popular at rice harvest time.
The soybeans are planted along side the rice fields on same day
or a few days after the rice has been planted. 
Soybeans grow where people walk in rice fields. They grow in the very narrow portions of the walkways.
At rice harvest time, people who are working in fields, pick the beans from the plants
and eat them after removing the skin covering the soy bean.
Green Soybean Salad – Serves 2
Ingredients
Fresh Green Soybeans 1 bowl
Garlic chop 1tbsp
Fresh Ginger chop 1 Tbsp
Onion medium size chop seed size 1 pcs
Leeks fine chop 2 pcs
Tomato chop 1 pcs
Green chile chop 1 pcs
Salt to taste
Mustard oil 2 tbsp
Black paper 1 tbsp
Fresh Coriander leaf (Cilantro) to taste
Garnish with carrot and cucumber
Method
Place fresh green soybeans in a deep sauce pot.
Cover them with cold water and boil for 15 minutes
When they are done, remove them from the pot and drain in coloander
Shock them in cold water
Remove the outer skin of the soybeans
Place peeled soybeans in a big bowl
Add chopped garlic, ginger, tomato, leeks, onion, green chile
Season with salt, black paper, mustard oil
Top with fresh washed coriander leaves (cilantro) to taste.
Garnish with cucumber or carrots.
Serve immediately
Pumpkin Curry – Serves 3-4
Pumpkin is VERY popular in Nepal.
It is very easy to grow. A whole pumpkin garden can come from just a few seeds.
We usually plant it very close to our houses. It is a beautiful plant, with big green
leaves and the pumpkin itself is just just gorgeous.
Pumpkin is cooked by just about every Nepali family. Sometimes it is cooked
several days in a row and prepared in different ways because it is such a versatile vegetable
Pumpkin Curry Recipe – Serves 3
Ingredients
1/2 of 1 medium Pumpkin green or yellow, peeled, seeded and cut into 1″ pieces
Oil 2, Tbsp
Mustard Seed 1 Tbsp
Garlic Chopped 1 Tbsp
Fresh Ginger Chopped 1 Tbsp
Turmeric power ½ Tbsp
Salt to taste
Ground Cumin 1 Tbsp
Ground Coriander 1 Tbsp
Water 2 cups
