Cultured Kitchens (#3)

—From Ireland to Nepal (and back) with love.

Photos courtesy Anne


Irish pancakes in Nepal . . . YUM!


Now for Dhal Bhat in Ireland.

Mixing the rice and the lentils

Success!  Well done, Anne.

When Anne from Ireland began to tutor teachers in Nangi, Nepal, she was determined to make the experience more than English lessons. That is, to build a genuine friendship.  (See related story here.)   
     During their 2nd lesson together, Anne taught the ladies how to make pancakes the Irish way. The following week, they taught her 2 loved Napali recipes they kindly agreed to share with us all. 

     We also hope you’ll enjoy a delightful video we found (at the bottom of the page)—a peek inside the kitchens of Napali villagers.  

Dhal Bhat  (Serves 2 people)


1/2 teaspoon salt

2 pinches of ground turmeric

2 cloves of garlic, finely chopped

1 small onion, finely chopped

Oil for frying

A small bunch of fresh coriander, chopped

100g red lentils

500g of rice

To Serve: Curry and pickles to taste


Fry half the turmeric, the garlic and the onion in the oil and stir.

Rinse the red lentils in water and soak the lentils for 30 minutes.

Put the lentils into a pressure cooker or into a saucepan.

Add the salt and the turmeric to lentils.

Put your finger in the cooker resting on the lentils and add water up to second knuckle.

Cook for 15 minutes, or until the cooker hisses three times, or simmer for about 20 minutes if using a saucepan.

Meanwhile, rinse the rice in cold water.

Cook the rice in the same amount of water as for the lentils until the cooker hisses once or simmers for 15 minutes if using a saucepan.

When the lentils are cooked, stir the fried onion, garlic and coriander into the lentils and mix well.

Mix the rice and lentils together.

Serve with curry and pickles.

Nangi Curry

2 medium potatoes

1 onion

2 handfuls of fresh spinach

80g green peas

1 tomato

salt to taste

a pinch of turmeric

3 cloves of garlic

sunflower oil for frying

a piece of ginger to first knuckle

a pinch of fenugreek

2 pinches of Garam Masala


1. Rinse the vegetables.

2. Peel the potatoes and chop.

3. Chop the spinach.

4. Heat the pan and put the oil in.

5. Add pinch of fenugreek and fry until it is black.

6. Add onion and cook until brown.

7. Add the peas and cook until they pop!

8. Add the potatoes.

9. Stir the potatoes and add turmeric, salt, garlic and ginger.

10. Add half a cup of water. Cook until the potatoes are soft.

11. Add 1 chopped tomato.

12. Add the rinsed spinach and stir

Pickled Tomatoes

Ingredients: 2 medium tomatoes, a pinch of salt, 2 cloves of garlic, 5 leaves of coriander, 1 green chilli, salt to taste. Reduce chilli to taste if required.

Method: 1. Rinse the tomatoes, chilli and coriander in a colander. 2. Boil the tomatoes and peel the skin off. 3. Put them in the mortar. Crush all the ingredients to a paste and put into the small bowl and serve.

 ©preInterestEng. July 2013  §  The stories in the magazine portion of the site are written by English language learners. Stories are corrected by a native English speaker.  § Photos are staff or used with permission.  §  To contact us: