Newari Thali Recipe

Soak and cook lentils

If using whole black lentils, soak 1 cup for at least 4 hours or overnight. Drain. Place soaked lentils in a pot with 4 cups water and turmeric. Bring to a boil, then simmer covered until very tender, 45–60 minutes (or pressure cook 10–15 minutes).

Temper and finish dal

In a small skillet, heat 2 tbs oil or ghee over medium heat. Add cumin seeds and fenugreek seeds; fry until fragrant (30–45 seconds). Add minced ginger and garlic; sauté 30–45 seconds. Pour this tempering into the cooked lentils. Add 1 tsp salt and 1 cup water to adjust consistency; simmer 5–10 minutes. Taste and adjust seasoning. Garnish with chopped cilantro before serving.

Prepare beans

If using dried beans, soak a mixed 2 cups overnight and cook until tender (about 45–60 minutes) or use pre-sprouted mixed beans and rinse well. Drain and set aside. Bring 4 cups water to a simmer in a medium pot.

Cook the kwati

Heat 1 tbs oil in a saucepan over medium heat. Add chopped onion and sauté until translucent, about 4 minutes. Add minced garlic and ginger; sauté 1 minute. Stir in chopped tomato and tomato paste (if using), cook 2–3 minutes until tomatoes soften. Add ground cumin, coriander, red chili powder and salt; stir for 30 seconds. Add the cooked/sprouted beans and 2 cups of the simmering water (reserve remaining water). Simmer gently for 10–15 minutes so flavors meld; add more water if you prefer a thinner soup. Finish with chopped cilantro and adjust salt and spice to taste.

Make batter

If using whole or split urad dal that was soaked, grind to a smooth but slightly coarse batter with 1/2 cup water and 1/2 tsp salt. If using urad dal flour, whisk 1 cup flour with 1/2 cup water and salt to smooth batter (thick pancake batter consistency). Fold in chopped onion and cilantro if using.

Pan fry bara

Heat a nonstick skillet over medium heat and add 1 tsp oil to coat. Spoon about 2–3 tbs batter into the pan and spread into a 3–4 inch round (or keep slightly thick). Drizzle a little oil around edges. Cook 3–4 minutes until underside is golden and edges set, flip and cook another 3 minutes until cooked through and crisp at edges. Repeat with remaining batter, adding oil as needed. Keep warm.

Combine achar ingredients

In a small bowl combine the chopped tomato, minced garlic, chopped cilantro, ground toasted sesame seeds, timur or black pepper, red chili powder and salt. Stir in 1 tsp mustard oil (or neutral oil) and 1 tsp lemon juice. Taste and adjust chili, salt or lemon. Let rest 10 minutes for flavors to meld.

If using a store-bought roasted tomato chutney, portion 2 tbs into a small bowl. For a quick homemade chutney, roast a tomato until charred, peel and blend with a little ginger, salt and chili to a coarse paste and stir. Serve chilled or at room temperature.

Cook rice (if starting raw)

Rinse 1 cup basmati rice until water runs clear. Combine with 1.5 cups water in a pot, bring to a simmer, cover and cook low for 12–15 minutes until water is absorbed. Fluff with fork and keep warm. If using pre-cooked rice, reheat gently.

Steam or blanch 1 cup greens until just tender, season lightly with salt and a drop of oil. Boil one potato until tender, peel and toss with a pinch of salt, turmeric and a little oil. If using a protein substitute or meat, pan-fry or roast small pieces with salt and pepper until cooked and slightly crisp. Prepare lemon wedges and extra cilantro for garnish.

On a large platter or individual plates, arrange a mound of rice, a bowl or ladle of dal, a small bowl of kwati, 1–2 bara (lentil pancakes), a spoonful of achar, a spoonful of chutney, steamed greens and the spiced potato. Garnish with cilantro and lemon wedges. Serve hot and enjoy the varied flavors of the Newari Thali.