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Nepali Spinach curry and Nepal black lentils

1. Nepalese Saag (Spinach curry)

Serve 2 people

TSP-Teaspoon

TBSP-Tablespoon

1cup-240ml

INGREDIENTS

400g spinach leaves, roughly chopped

2 tbsp ghee/butter/oil

1 tbsp garlic, finely chopped

1/4 tsp turmeric powder,

1/4 tsp cumin powder

1/2 tsp red chilli powder (optional)

salt to taste

WHAT TO DO BEFORE THE CLASS BEGINS

Wash & chop the spinach roughly

Keep all other ingredients ready as per above list

KITCHEN TOOLS

1 x deep frying pan with a lid

1 x stirring spoon

NOTES, EXPERT TIPS & FAQ’S

1. Cooking pot: a deep frying pan/wok with a lid. It should be minimum of 2 inches deep

2. Neutral oil: any one of below oil can be used for this recipe (peanut, sunflower, canola, vegetable)

3. Ghee is recommended

2. Nepalese Dal

Serve 2 people

TSP-Teaspoon

TBSP-Tablespoon

1cup-240ml

INGREDIENTS

3/4 cup mixed split lentils (green, red & black)

2 tbsp ghee/butter/oil

2 cloves or pinch of powder

2 green cardamom pod or pinch of powder

8-10 black peppercorn seeds

1/2 tsp brown/black mustard seeds

1 medium sized onion, finely chopped

1 tbsp garlic cloves, crushed

1 tbsp ginger, minced

1/4 tsp turmeric powder

2 tbsp fresh coriander leaves

himalayan pink salt

water, as required

WHAT TO DO BEFORE THE CLASS BEGINS

1. Wash, add 3 cups of lentils & boil till it turns soft (approx. 20 minutes) on medium heat

2. Keep all other ingredients ready as per above list

KITCHEN TOOLS

1 x deep frying pan with a lid

1 x stirring spoon

NOTES, EXPERT TIPS & FAQ’S

1. Cooking pot: a deep frying pan/wok with a lid. It should be minimum of 2 inches deep

2. Neutral oil: any one of below oil can be used for this recipe (peanut, sunflower, canola, vegetable)

3. Ghee is recommended

4. Onions: red onions are recommended

5. Lentils: this dish is cooked with split lentils only.

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