NATIONAL FOOD OF NEPAL

Dal bhat is a traditional South Asian and staple dish which is essentially rice (bhat) and lentil soup (dal). This is a common dish in South Asian countries, especially Nepal.

Generally eaten twice a day with another (usually spicy but sometime bitter or sour) dish called tarkari which can be either vegetarian or non-vegetarian, usually depending on whether the day is a celebration of some kind.

The recipes vary by locality, ethnic group, family, as well as the season. Dal generally contains lentils (different types are used according to taste), tomatoes, onion, chili and ginger along with herbs and spices such as coriander, garam-masala and turmeric. Dhedo The most average Nepali people have this Dhedo as a meal. It is made of different kinds of flours, ranging from wheat to millet, which is boiled until thick.

The Dhedo, in reality, we soon found, resembles half a sphere of a brown substance with a volcano, crater-like indent at the top, filled with GHEE! This stodgy lump of thickened flour, will not suit everyone's taste-buds.

I.e. it has a slightly gummy and fibrous texture but bland taste (like saw dust ! haha… kidding) which amazingly went great with the accompanying curries and gundruk (vegetables). Because of harsh conditions prevailing in the highlands of the Himalayas, foods are preserved by dehydrating or fermenting staple ingredients during their growing season. Examples include Sukuti - dehydrated meat and Gundruk - fermented vegetables.

Gundruk is the nepali name for dry spincah. It is said to be the poor people food. In nepal, the village people used to eat gundruk und dhedo ( dry flour).