Newari Thali For Couple Recipe

Rinse 2 cups rice under cold water until water runs clear. Combine rice with 2 1/4 cups water in a pot, bring to a boil, reduce to low, cover and simmer 12–15 minutes until water is absorbed. Remove from heat and let rest covered 10 minutes, then fluff with a fork.

If using sel roti, warm or fry briefly to re-crisp. If using roti, cook on a hot skillet until puffed and lightly charred, 1–2 minutes per side.

Marinate chicken pieces with 1 tbs garlic paste, 1 tsp ginger paste, 2 tbs mustard oil, 0.5 tsp timur powder, 0.5 tsp cumin powder, 1 tsp salt and 1 tsp red chili powder. Mix well and let sit 20–30 minutes (or up to 2 hours in fridge).

Preheat a grill pan or skillet over medium-high heat. Add a little oil or brush chicken with additional mustard oil. Grill or sear chicken in batches about 4–6 minutes per side until well charred at edges and cooked through (internal temperature 74°C / 165°F).

Transfer cooked chicken to a bowl. Immediately add 1 tbs lime juice, 3 tbs chopped cilantro and sliced green chili if using. Toss to coat so the flavors infuse. Adjust salt or chili as needed.

For a traditional smoky flavor, after grilling place chicken briefly over live flame or under a broiler for 30–60 seconds or smear with a tiny bit of heated mustard oil and smoked red chili if available.

Drain the soaked black urad dal. In a medium pot combine soaked dal and 3 cups water. Bring to a boil, reduce to a simmer and cook gently 35–50 minutes until lentils are very soft and starting to break apart. Skim foam occasionally. Alternatively, pressure-cook 1 cup soaked dal with 2 cups water for 8–10 minutes on medium pressure.

Heat 1 tbs mustard oil in a small frying pan over medium heat. Add 1/2 chopped onion and sauté until translucent, 3–4 minutes. Add 1 tsp garlic paste and 1/2 tsp ginger paste; sauté 1 minute until fragrant. Add 1/2 chopped tomato, turmeric 1/4 tsp and red chili 1/2 tsp and cook 2–3 minutes until tomato soft.

Stir the sautéed onion-tomato mixture into the cooked dal. Simmer together 5–10 minutes to thicken. Season with 1 tsp salt, adjust consistency with a little water if too thick. Mash a few lentils with the back of a spoon for a creamier texture. Keep warm until serving.

In a small bowl combine 1 chopped tomato, 1 tbs grated ginger, 1 tsp sesame or mustard oil, 1/4 tsp timur powder, 1/2 tsp salt and 1/2 tbs lime juice. Mix well and let sit 10–15 minutes for flavors to meld. Taste and adjust salt or lime. Serve fresh as a bright, spicy condiment.

Peel and boil whole potatoes until tender, then roughly mash. Stir in 1/4 tsp turmeric, 1/2 tsp salt and 1 tbs chopped coriander.

Heat 2 tbs vegetable oil in a nonstick skillet over medium-high heat. Form mashed potato into 6–8 small patties and shallow-fry 2–3 minutes per side until golden and crisp. Drain on paper towel and keep warm.

On two plates (Newari thali style), place a portion of steamed rice and a piece of sel roti or roti each.

Divide the chicken choila between the two plates beside the rice. Spoon a generous serving of warm wo next to the chicken.

Add a spoonful of tomato-ginger achar and one or two fried potato patties (if using). Garnish each plate with sliced red onion, chopped cilantro and a lime wedge.

Serve immediately while chicken and wo are hot. Encourage diners to mix small amounts of achar and choila with rice for the authentic Newari flavor combinations.