Most Nepalese eat with right-hand. Daal Bhaat is popularly served on a plate known as khope thal (a platter with four sections, like the one shown above). Daal Bhaat is taken as a lunch and a dinner. For many nothing else will satisfy their taste buds, and one plate full of Daal Bhaat is never enough! Click on the menu options below to discover Nepali food.
The Nepali Food Main Menu!
Daal (Lentils) - the creamy protein delight
Boil 1 cup lentils of any variety in water until cooked. Add turmeric, salt, ginger and pepper to taste. Heat 1 tablespoon butter in a serving spoon, add chopped garlic pieces, and if you like, add minced onions. When they turn brown in color, plunge the spoon into the lentils dish cautiously to bring about killer aroma!
Basmati: Basmati is the most famous aromatic rice mainly grown in the Himalayan foothills of Nepal, India and Pakistan. Rice has a nutlike fragrance, and a delicate. It has near buttery flavor. The cooked grains are dry and fluffy, so they make a nice bed for curries and sauces, oh yes... for Nepali Tarkari! Aged basmati rice is better, but is more expensive.
Jasmine: This is a raditional long-grain white rice grown mainly in Thailand which has a soft texture. It has similar flavor that of basmati rice. Jasmine rice is also grown in the United States and in other countries. Rice is is available in both white or brown forms.
Arborio: Arborio is a starchy white rice, with an almost round grain, grown mainly in the Po Valley of Italy. Traditionally used for cooking the Italian dish risotto, it also works well for paella and rice pudding. Arborio absorbs up to five times its weight in liquid as it cooks, which results in grains of a creamy consistency.
Aromatic rices: These are primarily long-grain varieties that have a toasty, nutty fragrance and a flavor reminiscent of popcorn or roasted nuts. Most of these can be found in grocery stores, but a few may be available only at gourmet shops.
Glutinous rice (sweet rice): Popular in Japan and other Asian countries, this type of short-grain rice is not related to other short-grain rices. Unlike regular table rice, this starchy grain is very sticky and resilient, and turns translucent when cooked. Its cohesive quality makes it suitable for rice dumplings and cakes, such as the Japanese mochi, which is molded into a shape.
Texmati: Certain types of rice--some sold only under a trade name--have been developed in the United States to approximate the flavor and texture of basmati rice. Texmati is one of these; it was developed to withstand the hot Texas climate (there is also a brown rice version).
Wehani: An American-grown aromatic rice, Wehani has an unusual rust-colored bran that makes it turn mahogany when cooked.
Wild pecan (popcorn rice): Another basmati hybrid, this aromatic rice is tan in color (because not all of the bran has been removed, with a pecanlike flavor and firm texture.
Did you know? In general, rice is a good source of B vitamins, such as thiamin and niacin, and also provides iron, phosphorus, and magnesium. Although rice is lower in protein than other cereal grains, its protein quality is good because it contains relatively high levels of the amino acid lysine. Avoid washing rice to retain water-soluable B vitamins. Also milled and polished rice contains less vitamins.