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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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