Timmur and Jimbu

Use of Timmur in Tomato Pickle

 

Golbheda ko achaar (tomato pickle) has been one of the most popular and well loved pickles in Nepal. Achaars are an important and almost necessary accompaniment to most dishes in the Nepali kitchen.Heat a small skillet over medium heat and toast the sesame seeds, chilies, timmur, cumin, and mustard, stirring constantly to prevent the seeds from flying all over, until they give off a pleasant aroma and darken. Remove the spices from the skillet, pour them into dry container to halt the toasting, and let them cool. Transfer the cooled spices to a spice grinder, grind to a fine powder, and set aside

 Jimbu

Jimbu is a dried aromatic herb that is virtually unknown outside the Himalayan region.  The herb looks like dry brownish-green grass and has a distinct flavor somewhat similar to garlic and shallots.  It is found wild throughout many regions of Nepal.  The leaves and tender stems are carefully picked and dried, which weakens the flavor, but this is reversed by browning in hot oil until fully fragrant. 

Pressure cook red lentils until cooked through and mushy. Alternately red lentils can be cooked on the stove top until tender. While the lentils are cooking, make the masala. Grind all the ingredients listed under masala powder into a smooth powder. Heat 2tsp oil in a saucepan, add the chopped onions and cook until they are golden brown. Add the masala powder,  AND JIMMUmix well and cook for 1~2 minutes.Stir in the cooked dal, turmeric and salt. Add water if the dal looks too thick. Simmer on medium flame for 6~8 minutes Sprinkle chopped cilantro and serve.