An evening cooking with Rachel creating spicy Nepalese Dhal Bhat Takari and traditional Tibetan Momo.
When my sister asked if I would like to join her on a trek to Annapurna base camp in Nepal, I jumped at the opportunity to discover interesting and vegetarian-friendly food. I was lucky enough to cook with our guide’s wife Sharmila, who showed me how to cook dhal bhat.
Dhal (lentils), bhat (rice) and tarkari (vegetables) are staples in the Annapurna mountain region and are eaten twice a day at home. My sister found my habit of photographing our twice-daily dhal bhat quite peculiar, but I was as keen to capture the food experience here as much as the majestic snowy peaks!
The dhal is made with a mix of split lentils – black urid lentils being popular – flavoured with turmeric, cumin and coriander and sometimes spinach. The Nepalese like their dhal soupy – they pour it over a mound of rice, mix with the fingers of the right hand and eat deftly keeping their palm spotlessly clean, it’s quite a skill!
Potatoes are the main component of the tarkari, then seasoned with onion, garlic, fenugreek, turmeric, chilli, cumin and coriander plus lots of salt. Served on the side are stir-fried greens such as mustard tops, spinach and cabbage, and pickles (mooli sliced, much like the Korean kimchi).
On this Himalayan Evening we will make dishes such as:
- Tibetan Momo with Shamdur
- Black Urad Dhal
- Tarkari - Seasonal Vegetable Curry
- Char-grilled Tomato Pickle
- Pomegranate and Coriander Basmati Rice
This workshop is a combination of demonstration and hands on cooking.
During the evening you will be given tasters of the dishes made and at the end a main meal with specially selected organic wine or fruit juice. You will be given a recipe file of all the dishes made so you can recreate them at home.
Excellent! Extremely tasty.
The food was delicious and I liked the way we could regulate the heat of the dishes.
The tutors were clear and informative. All presented in a friendly and unthreatening way!