Thakali food recipes

 

Thakali cuisine is a popular cuisine from the Thak Khola valley in the Mustang district of Nepal. It is known for its unique and flavorful dishes that use a variety of spices and herbs. Here are some Thakali Nepalese food recipes you can try:

Thakali Dal

Ingredients:

1 cup yellow lentils (Toor dal)

1 onion, chopped

1 tomato, chopped

2 cloves garlic, minced

1 tsp cumin seeds

1 tsp coriander powder

1/2 tsp turmeric powder

Salt to taste

2 tbsp oil

Water as needed

Instructions:

Rinse the lentils in cold water and soak them in water for 30 minutes.

In a pressure cooker, heat oil and add cumin seeds. When the cumin seeds start to crackle, add chopped onions and minced garlic. Saute until the onions turn translucent.

Add chopped tomatoes, coriander powder, turmeric powder, and salt. Saute for 2-3 minutes.

Drain the soaked lentils and add them to the pressure cooker. Add 3 cups of water and stir well.

Close the lid of the pressure cooker and cook for 3-4 whistles.

Allow the pressure to release naturally. Open the lid and check the consistency of the dal. If it is too thick, add water as needed.

Serve hot with rice or roti.

Thakali Chicken Curry

Ingredients:

500g chicken, cut into pieces

1 onion, chopped

2 tomatoes, chopped

2 cloves garlic, minced

1 inch ginger, minced

1 tsp cumin seeds

1 tsp coriander powder

1/2 tsp turmeric powder

1 tsp red chili powder

Salt to taste

2 tbsp oil

Water as needed

Instructions:

Heat oil in a pan and add cumin seeds. When the cumin seeds start to crackle, add chopped onions, minced garlic, and minced ginger. Saute until the onions turn translucent.

Add chopped tomatoes, coriander powder, turmeric powder, red chili powder, and salt. Saute for 2-3 minutes.

Add the chicken pieces and stir well until the chicken is coated with the masala.

Add water as needed and bring it to a boil.

Reduce the heat and simmer for 20-25 minutes or until the chicken is cooked.

Serve hot with rice or roti.

Thakali Aloo Tama Bodi

Ingredients:

1 cup bamboo shoots (tama), sliced

1 cup black-eyed beans (bodi), soaked overnight

2 potatoes, diced

1 onion, chopped

2 tomatoes, chopped

2 cloves garlic, minced

1 inch ginger, minced

1 tsp cumin seeds

1 tsp coriander powder

1/2 tsp turmeric powder

1 tsp red chili powder

Salt to taste

2 tbsp oil

Water as needed

Instructions:

Heat oil in a pan and add cumin seeds. When the cumin seeds start to crackle, add chopped onions, minced garlic, and minced ginger. Saute until the onions turn translucent.

Add chopped tomatoes, coriander powder, turmeric powder, red chili powder, and salt. Saute for 2-3 minutes.

Add diced potatoes, sliced bamboo shoots.

Thakali Mutton Curry

Ingredients:

500g mutton, cut into pieces

1 onion, chopped

2 tomatoes, chopped

2 cloves garlic, minced

1 inch ginger, minced

1 tsp cumin seeds

1 tsp coriander powder

1/2 tsp turmeric powder

1 tsp red chili powder

Salt to taste

2 tbsp oil

Water as needed

Instructions:

Heat oil in a pressure cooker and add cumin seeds. When the cumin seeds start to crackle, add chopped onions, minced garlic, and minced ginger. Saute until the onions turn translucent.

Add chopped tomatoes, coriander powder, turmeric powder, red chili powder, and salt. Saute for 2-3 minutes.

Add the mutton pieces and stir well until the mutton is coated with the masala.

Add water as needed and pressure cook for 4-5 whistles or until the mutton is cooked.

Allow the pressure to release naturally. Open the lid and check the consistency of the curry. If it is too thick, add water as needed.

Serve hot with rice or roti.

Thakali Gundruk Soup

Ingredients:

1 cup gundruk (fermented leafy greens)

1 onion, chopped

2 tomatoes, chopped

2 cloves garlic, minced

1 inch ginger, minced

1 tsp cumin seeds

1 tsp coriander powder

1/2 tsp turmeric powder

1 tsp red chili powder

Salt to taste

2 tbsp oil

Water as needed

Instructions:

Rinse the gundruk in cold water and soak it in water for 10 minutes.

Heat oil in a pan and add cumin seeds. When the cumin seeds start to crackle, add chopped onions, minced garlic, and minced ginger. Saute until the onions turn translucent.

Add chopped tomatoes, coriander powder, turmeric powder, red chili powder, and salt. Saute for 2-3 minutes.

Drain the soaked gundruk and add it to the pan. Stir well.

Add water as needed and bring it to a boil.

Reduce the heat and simmer for 10-15 minutes or until the gundruk is cooked.

Serve hot as a soup or with rice.