Description
The highest peak of Dal Bhat (lentil soup set) made by the Thakali people, hailed as 'the best cooks' in Nepal, who historically thrived in the Himalayan rock salt trade. Its greatest features are a rich black soup made from black lentils (Urad dal) and the intense aroma of the alpine herb 'Jimbu'. Refined small dishes are beautifully arranged.
Restaurants serving Thakali Dal Bhat
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Black Lentils(Urad dal)
- Rice
- Seasonal veg
- Ghee
- Radish(for Achar)
Instructions
- [Authentic Recipe]
- [Black Dal Prep]: Soak black lentils overnight, pressure cook until meltingly soft.
- [Tempering (Jirne)]: Heat ghee in a small pan, temper the soul of Thakali cuisine, dried herb 'Jimbu', and cumin seeds until just before burning to transfer aroma, then pour sizzling into the black dal.
- [Plating]: Center rice, beautifully arrange Mula ko Achar (radish pickle), seasonal veg stir-fry (Tarkari), and sautéed greens (Saag) in brass bowls.
Learn more Spice, substitutes, tips
Key spices
Jimbu(Alpine allium herb)、Cumin、Mustard oil
Substitutes at Japanese supermarkets
(Jimbu irreplaceable. Black lentils cannot be substituted with adzuki or black beans)
Pairing
Lassi / Chiya(Nepali Milk Tea)
Trivia
Kathmandu and Pokhara streets overflow with restaurants signed 'Thakali Kitchen'. It's the fail-safe brand set meal Nepalis choose when saying 'let's eat out somewhere good'.
Eating tips & etiquette
Let the rice thoroughly absorb the black dal's deep depth and Jimbu's aromatic oil, then mix and eat with the right hand. The ghee aroma boosts appetite.
Allergen
Dairy (Ghee)