Nepali Dishes

MoMos (dumplins)

Filling: Onions, ginger, buffalo, oil, salt

Dough: wheat flour, water

Sauce: tomato, oil, garlic, onion

Cooking: Mix filling ingredients in large bowl, mix dough ingredients in another bowl, flatten dough and cut into small circles, place filling ingredients in center of dough, and pinch/fold to close dumpling into a crimped half-moon shape.

Sahg (greens)

Ingredients: greens, garlic, oil, chili, tomato, cumin, tumeric, salt

Cooking: Fry garlic in oil, add greens & spices, add tomatoes, and cook for 4-6 minutes in wok

Dheedo (thick cornmeal paste)

Ingredients: equal parts super-fine cornmeal (or wheat) and water

Cooking: Boil water, slowly add in meal while working out the lumps, and cook until smooth.

**Usually doesn't have much flavor on it's own, but is eaten with sahg**

**Typically eaten in mountainous regions where rice cannot grow**

Tacali (vegetable stir fry)

Ingredients: potatoes, chili, mushrooms, zucchini, cauliflower, tomato, garlic, cumin, tumeric,salt

Cooking: Stir fry ingredients based on various cooking times, cook thoroughly.

Dhal (lentils)

Ingredients: lentil, water, garlic, salt, turmeric, green chili

Cooking: cook thoroughly until soupy

**Eaten with rice and called "Dhal Bhat" which means "lentil rice"**

I've also had this amazing yogurt sold in clay pots inside various corner stores. I'm not sure how they make it, but it's soo incredibly delicious that I am certain it is worth all of it's fat-milk-calories. I've never tasted anything like it before, and probably won't again. One man referred to it as "Bahkdapur juju dahi," which means "Bahkdapur king of yogurt."