Tuesday, February 22, 2011
I was in the mood for Nepali food tonight so out came my Taste of Nepal cookbook. First up, Moong Daal (yellow split mung beans) with red chilies, lots of ginger and garlic! It's a must to eat daal with rice. Sorry for the really bad photos, they seem to be super yellow!
It's good to have a curry to go along with your daal and rice. I made this mixed vegetable curry which was missing potatoes because I totally forgot that I had some! Too late. But this is still very good. Made with mixture of spices: timbur (szechuan peppercorns), fenugreek, garam masala, turmeric, asafetida and cumin.
While everything was cooking, I whipped up the No-Cook Tomato Achaar (chutney). It has fresh tomatoes, garlic, fresh ginger, timbur (szechuan pepper), hot green chilis, salt and lemon juice. The best way to eat this is to generously pour it all over your plate on top of the daal, rice and curry!