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“Gurung
Lodge Daal”
(Story)
One of our treks took us to the Annapurna Sanctuary in
Central
Nepal. After a long climb along the ridge of pine and rhododendron
forests, and a treacherous, descent on a narrow path alongside a stream
and waterfalls, we came upon the Gurung Lodge sign with a prominent
display of their menu.
We spent the night at the lodge and had a sumptuous dinner. The
proprietor and his wife were very hospitable and after dinner, we
exchanged stories about their family and ours.
The Gurungs are one of the major groups of
Nepal;
ferocious and reputed warriors that form the Gurkha battalions in the
British and Indian armies. They do not fall into the Hindu caste system.
Within themselves they usually don’t practice caste rules.
Some of the Gurungs I have been acquainted with are phenomenal
people. There is
Rita a
very kind, spiritual” healer, her sister Rani a very successful
businesswoman, Debu, an enterprising entrepreneur, Pramila -
willowy and graceful;
someone I
knew from my college days.
And then
of course there was KB the restaurateur in Dharan. One time we were so
hungry for his gourmet cooking that we trekked 2 days from Dan’s Peace
Corps village to KB’s restaurant…that’s another story!
**********************************************************
“Gurung
Lodge Daal” (Recipe)
Ingredients:
1½ cups lentil
5 cups water
½ teaspoon turmeric
1 teaspoon garlic, minced
6 tablespoons mustard or corn oil or ghee
3/4 cup onions,minced
dash of chili pepper (more if you prefer it spicier)
Salt to taste
Optional
¼ tsp (pinch) asafetida
¼ tsp (pinch) jimbu (Allium wallichii - a chive “relative”, also known as
Himalaya onion,)
1 tbsp fresh ginger paste
Directions:
1. Rinse lentils and soak for 30
minutes.
2. Discard water. Rinse a couple more times. Add fresh water.
3. Transfer lentils to a medium container and bring to boil.
4. Add the turmeric.
5. Reduce heat and simmer, covered, for 20 to 30 minutes until lentils are
soft
6. In a small pan heat the oil or ghee and fry the onions, chilies and
garlic.
7. Stir the spices into the lentils (slowly; it might splatter) a few
minutes before serving.
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Anjali Dawson
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