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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).
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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
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.
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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.
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