3 dishes people actually cook in Nepal: what they are, how long they take, and what you need to buy.
What can you cook from Nepal? 3 traditional Nepal dishes, from Dal bhat (45 min, the quickest) to Sel roti (720 min, the longest). Each recipe is written step by step with full ingredient lists, free to read.
Nepal on the map. Drag to spin the planet.
Plain lentil soup and plain rice, joined at the last second by ghee sizzled with jimbu and poured over the pot.
Pleated flour-and-water parcels whose filling is half onion, and which are never served without their sesame tomato achar.
A sweet Nepali ring fried from a batter of wet-ground soaked rice, left to ferment on its own and poured straight into the hot fat.
Copper documents three dishes from Nepal: Dal bhat, Momo and Sel roti. Dried red chilies and garlic each appear in more than one recipe. Two of the three are fried. One of the three needs an oven. Between them they use 22 different ingredients.
The three recipes need 22 ingredients between them, of which 6 are shared by more than one dish. Dried red chilies and rice the hardest to find: of the 586 dishes in Copper's atlas, 5 use dried red chilies and 17 use rice. Every ingredient list on this page is complete, with quantities, and free to read.
Dal bhat is the quickest at 45 minutes. Sel roti is the longest at 720 minutes, most of it unattended. The median is 100 minutes — a weekend dish rather than a weeknight one.
Dal bhat is rated easy — start there. The full method is on its recipe page, step by step, free to read.
Nepal is part of South Asian.
Countries close to Nepal on the globe — and close on the plate.
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