TRY SOMETHING NEW!

Santosh Shah is putting Nepali cuisine firmly on the map with recipes for festival dishes and popular street food in Ayla, published by DK, $34.

THUKPA SHERPA NOODLE SOUP

100g soba or egg noodles

3 tbsp vegetable oil

½ tsp hing

300g free-range chicken breast, finely chopped

½ tsp ground turmeric

50g finely chopped carrots

180g finely chopped mixed bell peppers

50g thinly sliced green French beans

80g finely shredded white cabbage

1 tsp salt

800 ml chicken stock

2 tbsp fresh coriander, chopped

1 lemon, quartered, to serve

For the spice paste

1 large garlic clove

4 tsp finely chopped fresh ginger

4 fresh green chillies, roughly chopped

½ tbsp cumin seeds, dry roasted

5 timmur  or Sichuan pepper corns

1 tbsp fresh coriander, chopped

1 small tomato, deseeded and chopped

Place all the ingredients for the spice paste except the tomato in a small food processor or electric spice grinder. Blend until you get a paste.

Add the chopped tomato and blend again.

You should get a smooth, spoonable paste. You can make this paste in advance and keep in the refrigerator for 2-3 days or in the freezer for 1 month.

Cook the noodles according to the packet instructions and set aside.

Heat the oil in a large saucepan over medium heat. Stir in the hing and cook for a few seconds. Add the chicken and cook for 5 mins., until slightly golden. Add the turmeric and cook for 1 min.

Add all the vegetables and stir-fry for a couple of mins. Stir in the salt and the spice paste until all the ingredients are well coated. Cook for a couple of mins.

Pour in the chicken stock, bring to the boil, reduce heat and simmer for 5 mins. Add the noodles and cook for a couple of mins., just enough to reheat them.

Adjust the seasoning to taste, add the chopped coriander, and serve with lemon quarters for squeezing over.

CHANA KO DAL SPICY CHICKPEAS

200 g chana dal

½ tsp ground turmeric

2-3 whole green chillies, tailed and slit lengthways

3-4 cloves

1-inch piece of cinnamon stick

2-3 green cardamoms, lightly crushed

2 tejpaat (Nepali bay leaves)

1 tbsp fresh coriander leaves,  chopped

For the tempering

2 tbsp ghee

2-3 dried red chillies

1 tsp cumin seeds

2 red onions, finely chopped

15 g fresh ginger, peeled and finely chopped

1 tomato chopped

1 tsp Sakahar Barha Masala*

Wash the chana dal and soak for 30-60 mins.

In a medium heavy-based saucepan, combine the drained chana dal, turmeric, green chillies, whole spices and salt. Cover with 6 cups of water and bring to the boil. Lower the heat and simmer, uncovered, for 45 to 60 mins., until the dal is cooked through and the liquid has reduced. Drain half of the dal and place in a blender with some of the cooking liquid. Process into a purée and pour back into the pan. Stir until well blended. The dal should have the consistency of a thick soup. Keep the dal hot.

Make the tempering. Heat the ghee in a non-stick frying pan, add the dried red chillies and cumin seeds. When the seeds start to crackle, add the onions and cook for 12-15 minutes, stirring occasionally, until caramelized. Stir in the ginger and tomato. Cook for 2 mins. until the tomato is soft. Add the Sakahar Barha Masala, stir well and leave to simmer for 30 secs.

Pour the tempering mixture into the simmering dal, add the chopped coriander and stir until well mixed. Simmer for 3-4 mins., to allow the flavours to infuse.

Check and adjust the seasoning to taste, adding more salt, if needed, and serve hot with rice and puri.

* SAKAHAR BARHA MASALA

For the whole spices

1 tbsp dried garlic flakes

5 dried red chillies, crushed

2 tsp cumin seeds

2 tbsp coriander seeds

1¼ tsp black mustard seeds

1 tsp timmur peppercorns or Sichuan peppercorns

2 tsp black peppercorns

4 black cardamoms

5 tejpaat (Nepali bay leaves), crushed

For the ground spices

1 tbsp ground ginger

1 tsp turmeric

1 tsp hing

Heat a non-stick frying pan. Dry roast all the whole spices over medium heat until they colour, puff up and start releasing their aroma. Transfer to a plate to cool.

Using a spice or coffee grinder, grind the toasted and cooled whole spices in batches until finely powdered. Mix in the ground spices until well blended.

Transfer to a screw-top jar or airtight container. For best results, use within 2 weeks.