Maas ko Daal at Dhakalthok home

Dhakalthok home is the most enjoyable place for me  and dishes prepared by my granny and aunts are yummy they use home made gheu to prepare dishes for us and the different daals and vegetables  are from own karesabaree or home garden.Daal is the major highlight of the dish. The secret of its rich flavor, creamy texture, peculiar greenish color and unique aroma lies in the way it is cooked and ingredients used for cooking.Generally black lentil (Kalo Maas) grown in lower hilly regions and beans (Simi) grown locally in high altitude are used for making Daal Maas ko Daal, or black gram beans, need little introduction in Nepali cuisine. They are among the most loved type of daal, considered flavorful, satisfying, and extremely nutritious. Maas ko daal differ from other daals in that they are cooked in an iron pot . When simmered in this pot, the daal transform into deep black color with rich flavor. Jhaneko simply means adding more flavor to the cooked dishes. In this process, the oil or the clarified butter (gheu) is heated separately in a pan with several spices & herbs. It is cooked until the spices release distinct aroma and turn few shades darker, then the entire content is poured in the prepared dish. The preferred combination of spices for Maas ko daal is jimbu (Himalayan herb), whole dried red chilies, asafetida and fresh garlic to create an authentic taste.

The Black gram is highly prized pulse corp grown all over warm temperature and sub-tropical temperature area of Nepal.  Black gram Common names - They are also known as Urad Daal, Urad Beans, Black Lentil or Maas ko Daal.  The  seed color of Maas varies according to types. The types with shining black, green and dusky black colors are grown in Nepal. The dusky seeded type is regarded as the best type .The aunts were busy harvesting Maas ko Daal by their traditional methods - pulling the plants, cutting, threshing and gathering the seed pods.I see aunt working in farms to collect maasko dal and prepare tasty dal at home .


Usual condiments include extremely spicy chutney, either made from fresh ingredients, or any one of an array of fermented pickles. Accompaniments such as sliced lemon (kagati) or lime (nibua) and fresh chili peppers, known locally as khursani.Regular everyday  food is very healthy, nourishing , practical and surprisingly tasty. However, during many festivals foods can contain an elaborate assortment gourmet delights. The typical daily food for us at home which consists of “Dal Bhat” which consists rice (Bhat), lentil soup (dal) and vegetables in curry (Tarkari) and/or meat (Masu) and a small amount of pickle /sauce (Achar).

Main Meal: In most part of ctime especially rice-growing areas, Dal Bhat is eaten twice a day. Generally, the first meal of the day is eaten from about 7:00 to 10:00 a.m. and the second shortly after sunset around 6:00 to 7:00 a.m. During weekends (Saturday), the first meal is obviously eaten little bit late.Snack such as bread, chuira (beaten rice), roti (flat bread), curried vegetables, milked tea and other snacks are also generally eaten in between the two big meals.

More or less all Nepalese eat with their right hand, though urban eateries and some young urban youth have already embraced silverware. Food may be served in a metal plate divided into separate compartments called “Thal” or simple plate. Nepali food is eaten in a typical way. For example: Dal Bhat is eaten in following way. At first, Dal is poured over the rice if the Dal came in a separate bowl. They are separated in chunks with your fingers. Then a bit of Tarkari and/or Achar is added for each chunks. Everything is eaten together in a chunk with the right hand.

Other recipes prepared by my dear aunt in Dhakalthok

Gundruk – dried and fermented green vegetables leaves. when made to soup gives a slightly sour, slightly tangy.

Kwati –  soup with many beans. a festival specialty

Sekuwa – grilled meat usually made from mutton, duck, chicken
Sel – donoght-like shaped dessert/snack made from rice flour
Sukuti – spicy dried meat roasted over a charcoal fire.
Alu Tama – Potato made with bamboo shoots.

Meat Dishes
Alu Tama – Bamboo shoot and potato.
Dal – lentil soup usually eaten with rice. most popular lentils usued as dal in Nepal are black, red and yellow.
Sag –  Green Vegetables – Spinach, mustard greens or broad-leaved mustard. A standard accompaniment to plain rice for lunch or dinner.
Masu – meat with spices (curry) and gravy. usually served with rice. Most Nepalese eat chicken, mutton.
Tarkari – any vegetable or group of vegetables in curry, usually broth. can be made in thousand s ways.
Achar – a sour, spice or seet pickle. can be made in thousand ways. the most poplar are made of ground tomatoes, sliced radish, ground coriander, boiled or diced potatoes.

Dahi – Yogurt/Curd and mohi prepared by aunt using theki