Nepali Momos --- Dal Bhat

Rated 5/5 from 1 Customer Review

A sample of the distinctive food of Nepal… 

Spicerer Maisie lived in Kathmandu in Nepal for 10 years and a recent trip back there reignited her love of momos, a type of filled dumpling and the most popular street food of the region. The word momo comes from a Chinese word meaning steamed bread, the dough is simply made from flour, water and oil and encases a filling fragrant with spices.

Momos are always served with a momo achar (or pickle) made from tomatoes, toasted sesame and timut pepper - a spice reminiscent of Sichuan pepper and used in most Nepali cooking. For the main event we have a Nepali staple, dal bhat or dal with rice which is served at every meal including breakfast!

45 minutes

1 hour 15 minutes

3/5

In stock
£8.00

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MOMO FILLING SPICES: Ginger, garlic, toasted Nepali pepper, cumin, coriander, turmeric, black pepper, chilli flakes, chives, garlic
ACHAR SPICES: Toasted Nepali pepper, toasted cumin, coriander, asafoetida, toasted mustard seeds, chilli, paprika
SESAME SEEDS: Toasted sesame seeds
PICKLE SPICES: Chilli powder, fenugreek, mustard, asafoetida, cumin, coriander, garlic, ginger, turmeric, chilli flakes
DAL SPICES: Turmeric, cumin, coriander, cinnamon, toasted Nepali pepper
TARKA SPICES: Cumin seeds, long chillies
CAULIFLOWER TARKARI SPICES: Kashmiri chilli powder, turmeric, toasted cumin, coriander, toasted Nepali pepper, toasted mustard seeds, fenugreek seeds, nigella seeds

*Allergens

  • 226g paneer cheese
  • 1 large onion
  • 25g bunch of coriander
  • 6 cloves of garlic 
  • Fresh ginger - finely chopped to make 1 tbsp 
  • 6 tomatoes
  • 1 small cauliflower 
  • 1 large carrot
  • ½ cucumber
  • 3 green chillies
  • 1 lemon
  • 25g butter 
  • 250g pouch of pre-cooked beluga lentils or puy lentils 
  • 150g plain flour plus extra for rolling
  • Rice for 4 to serve

Product Rating (1):

/5

Love the product , packaging is great looking and practical and ability to change boxes to a preferred recipe is awesome .... well done and thank you

Mark Wilson

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