NEPALESE FOOD | DAAL BHAT
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| DAL BHAT - SERVED WITH CHAPATI, CAPSICUM CURRY, PLAIN RICE, TOMATO RICE, GRATED CUCUMBER RAITA |
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| ONION & TOMATO - CHOP INTO BITE SIZE PIECES |
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| PRESSURE COOK MOONG & TOOR DAL BY ADDING 1/2 TSP. EACH TURMETIC POWDER & CUMIN SEEDS |
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| BLEND THESE SPICE INGREDIENTS INTO POWDER FORM - 1/2 TSP. EACH - CINNAMON, CARDAMOM, CLOVE, PEPPER, RED CHILLI, CUMIN |
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| HEAT 1 TBSP. GHEE IN A PAN, SEASON WITH MUSTARD & CUMIN SEEDS |
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| FEW CORIANDER LEAVES |
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| ADD CHOPPED ONIONS AND FRY UNTIL GOLDEN BROWN |
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| ADD CHOPPED TOMATOES & FRY FOR FEW MINUTES |
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| ADD 1TBSP. GINGER PASTE |
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| ADD GRINDED SPICE MIX (MASALA POWDER) |
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| ADD SALT TO TASTE |
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| ADD PRESSURE COOKED DAL |
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| ADD CHOPPED CORIANDER LEAVES. SIMMER FOR FEW MINUTES & SERVE HOT WITH PLAIN RICE & ROTI / CHAPATI |