Nepali Cuisine Recipes

We love exploring the bold flavors and warm aromas of Nepali cuisine. It’s a vibrant blend of influences from India Tibet and beyond. Each dish invites us to discover a harmony of spices fresh herbs and unexpected twists that make every bite unforgettable.

Nepal’s culinary treasures offer more than just delicious meals. They reflect generations of tradition communal gatherings and a deep respect for local ingredients. We’ll uncover our favorite recipes that showcase the soul of Nepali cooking from classic dal bhat to irresistible momos so we can savor the heart of the Himalayas from the comfort of our own kitchen.

Nepali Cuisine Recipes

Dal Bhat is one of our favorite staples in Nepali cuisine because it offers satisfying rice paired with nourishing lentil soup and vegetable side dishes

Ingredients

• 1 cup of uncooked basmati rice
• 1 cup of split lentils (washed)
• 4 cups of water
• 2 teaspoons turmeric powder
• 1 teaspoon salt
• 2 cups of mixed vegetables (chopped)
• 1 teaspoon cumin seeds
• 2 tablespoons vegetable oil

Steps

1. Rinse the rice and place it in a pot with 2 cups of water
2. Add 1 teaspoon of turmeric powder and 1 teaspoon of salt
3. Boil until the rice absorbs the water
4. Cover and let it steam for 5 minutes
5. In a separate pot combine split lentils with 2 cups of water
6. Stir in 1 teaspoon of turmeric powder
7. Simmer on medium heat until the lentils soften
8. In a pan heat the vegetable oil and add cumin seeds
9. Allow them to crackle then fold in mixed vegetables
10. Sauté lightly and mix with the boiled lentils
11. Serve the cooked rice with our lentil mixture

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Momos are delicious dumplings that highlight the vibrant flavors of Nepal through fragrant fillings and a gingery kick

Ingredients

• 3 cups all-purpose flour
• 1 cup water
• 1 pound ground chicken or mixed vegetables
• 2 tablespoons finely chopped onion
• 1 tablespoon minced ginger
• 1 tablespoon minced garlic
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon chili powder (optional)

Steps

1. Combine all-purpose flour and 1 cup water in a bowl
2. Knead into a smooth dough and set aside for 15 minutes
3. In a separate bowl mix ground chicken or vegetables with onion ginger garlic salt black pepper and chili powder
4. Divide the dough into small balls
5. Roll each ball into thin circles
6. Place a spoonful of filling in the center
7. Fold and pinch the edges to form sealed dumplings
8. Steam momos for about 10 minutes or until the filling is fully cooked

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Recipe	Prep Time (minutes)	Cook Time (minutes)	Servings
Dal Bhat	10	20	4
Momos	25	10	4

Essential Ingredients And Spices

Nepali dishes rely on aromatic flavors that come from fresh produce and potent seasonings. We stock our pantry with staple items that form the backbone of classic recipes.

Must-Have Pantry Items

• Rice: We prefer medium-grain varieties for everyday meals. We cook the rice until fluffy and light.
• Lentils (Dal): We usually keep split red and yellow lentils as well as black gram. We simmer them with warming spices.
• Flour (Maida or Atta): We use these for preparing momos and certain flatbreads like roti or chapati.
• Mustard Oil: We rely on this pungent oil to add depth and sharpness to many dishes.
• Ghee: We use clarified butter for a rich and satisfying finish in dal and curries.

Common Spice Blends

Blend Name	Key Spices	Best Used In
Garam Masala	Cumin, Coriander, Cardamom, Cloves, Cinnamon	Curries and soups
Momo Masala	Sichuan Pepper, Ginger, Garlic, Chilies	Momo fillings and dipping sauces
Dal Bhat Seasoning	Turmeric, Cumin, Fenugreek, Bay Leaf	Lentil soups and vegetables

Dal Bhat (Rice And Lentil Soup)

This Nepali staple is comfort on a plate. We love its hearty lentil soup paired with fluffy rice for a fulfilling meal.

Ingredients

• 2 cups medium-grain rice
• 1 cup split red lentils (washed)
• 1 tablespoon mustard oil
• 1 teaspoon cumin seeds
• 2 minced garlic cloves
• 1 teaspoon turmeric powder
• 1 teaspoon salt
• 5 cups water
• 1 tablespoon ghee if desired

Directions

1. Rinse the rice in flowing water until the water runs clear
2. Soak the lentils in warm water for 15 minutes
3. Drain the lentils
4. Warm the mustard oil in a pot over medium heat
5. Stir in the cumin seeds and garlic
6. Let it sizzle for 30 seconds
7. Add lentils turmeric powder and salt
8. Pour in the water
9. Bring it to a gentle boil
10. Lower the heat and simmer for 20 minutes
11. Cook the rice in a separate pot or rice cooker with water
12. When it is tender fold in the ghee if desired
13. Serve hot

Process	Time (minutes)
Rice cooking	15–18
Lentil simmering	20

Chicken Momos (Nepali Dumplings)

These aromatic Nepali dumplings feature tender ground chicken infused with ginger and garlic. We enjoy them most when steamed to perfection and served with a tangy tomato dipping sauce.

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon oil
• Lukewarm water
• 1 pound ground chicken
• 1 tablespoon grated ginger
• 1 tablespoon minced garlic
• 1 teaspoon Momo Masala or garam masala

Prep And Filling

1. Combine flour salt and oil in a bowl. Drizzle lukewarm water gradually as we knead. Form a smooth dough. Cover it with a damp towel and set aside.
2. In a different bowl mix ground chicken ginger garlic Momo Masala and salt. Use your hands to combine everything evenly. Ensure the filling is moist but firm.
3. Pinch small dough balls and roll each into a thin circle. Place a spoonful of chicken mixture at the center.
4. Gather the edges and pinch to seal. It helps to pleat the edges firmly to avoid leaking during cooking.
5. Steam the dumplings in a lined steamer basket until cooked through. They should appear plump with a slightly translucent wrapper.

For reference we use the following time chart:

Cooking Method	Approximate Time
Steaming	10 minutes
Pan-Frying	5 minutes per side
Deep-Frying	3 minutes each batch

We enjoy these Nepali dumplings hot with our favorite dipping sauce.

Sel Roti (Sweet Rice Bread)

We love Sel Roti for its sweet taste and ringed shape. This deep-fried bread is crisp on the outside and soft inside.

Ingredients

• 2 cups rice flour
• 3 tablespoons sugar
• 1 tablespoon ghee (melted)
• 0.5 teaspoon cardamom powder
• 1 pinch salt
• 1 cup water (or as needed)
• Oil for deep frying

Directions

1. In a large bowl mix the rice flour sugar salt and cardamom powder.
2. Stir in the melted ghee. Pour in the water gradually as we whisk everything. Aim for a smooth batter that is thick yet pourable.
3. Let the batter rest for 20 minutes so the rice flour can absorb the liquid.
4. Heat oil over medium-high heat in a deep pan.
5. Use a ladle or spouted cup to pour a thin stream of batter into the hot oil. Shape it into a ring as it fries.
6. Flip the Sel Roti with a slotted spoon and fry until golden brown.
7. Transfer each ring onto a paper towel to remove excess oil. Serve them hot.

Process	Approximate Time
Batter mixing and resting	20 minutes
Frying each ring	2 to 3 minutes per piece

Conclusion

Nepali cuisine invites us to experience a blend of vibrant flavors that carry centuries of heritage. Each dish offers a rich tapestry of spices textures and aromas that remind us of cherished traditions.

As we explore these recipes at home we discover new ways to connect with our own culinary roots and share the joy of Nepali cooking with loved ones. The adventure extends beyond the kitchen. It’s an opportunity to celebrate cultural diversity and savor every bite.