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Nepal-style black lentil soup

Asian Markets of Philadelphia

IMG_2735 my finished version of Nepali black dal, or kali maas ko da, with fried jimbu and a touch of timur spice

In my previous home town of Madison, Wisconsin, we had a surprising number of Nepali restaurants per capita. That isn’t to say I understand “authentic” Nepali food better than anyone else, but at least there was some exposure to uniquely flavored dals, momos, and chutneys. Now we live in the much larger metropolitan region of Philadelphia, and I am unaware of any Nepali restaurants here (at least calling themselves “Nepali” and serving Nepali-style food). We do however, have a store that sells lots of Nepali food items, that I’ve previously reported on.

Those very uniquely Nepali flavors come from a handful of key ingredients that are quite unlike those of other culinary traditions of South Asia. Cured mustard greens and the Sichuan peppercorn-like timur are items that…

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This entry was posted on March 9, 2015 by in Uncategorized.
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