Nepali Thali - Vegetable Recipe
Traditional Nepali Thali (Vegetable) Rice, dal, okra and potato curry, saag, fermented pickle
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Ingredients
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Rice
Dal
Okra and Potato Curry
Saag
Fermented Pickle
Method
Cooking Rice
- 1
Prepare the Rice
Rinse the basmati rice under cold water until the water runs clear. In a pot, combine the rice and water. Bring to a boil, then reduce the heat to low, cover, and cook for 15-20 minutes until the rice is tender and water is absorbed.
Cooking Dal
- 2
Prepare the Dal
In a pot, combine the red lentils, water, turmeric powder, and salt. Bring to a boil, then reduce heat and simmer for 20-25 minutes until lentils are soft. In a separate pan, heat ghee or oil, add cumin seeds, garlic, and ginger, sauté until fragrant, then mix into the cooked dal.
Cooking Okra and Potato Curry
- 3
Prepare the Curry
In a pan, heat oil and sauté chopped onions until translucent. Add chopped tomatoes, turmeric, coriander powder, and salt. Cook for a few minutes. Add potatoes and okra, and stir well. Cover and cook on low heat for 15-20 minutes until vegetables are tender. Garnish with cilantro.
Cooking Saag
- 4
Prepare the Saag
In a pan, heat ghee or oil, add chopped onion and garlic, and sauté until golden. Add chopped spinach or mustard greens and cook until wilted. Season with salt and mix well.
Preparing the Fermented Pickle
- 5
Make the Pickle
In a bowl, combine lemon juice, chopped green chili, and salt. Mix well and let it sit for at least 10 minutes before serving.
