THIS IS
ALL YOU NEED
Black Lentils
Water
Turmeric
Cumin Powder
Garlic Paste
Ginger Paste
Salt
Pepper
Directions
Have you ever had Lentils for breakfast? If not try our’s
Tings Bara for gluten allergic travelers
… this one is made with coriander which I added just before I cracked the egg. You can change the coriander with chicken, spinach, chopped onions, shrimps or… Bon Appetit
I don’t know how many dishes are made from one ingredient only.
Right now I can only think of one: The Nepalese lentil pancake bara that is made with Black lentils only.
I know! According to some traditions you must use a combination black lentils and moong lentils. But why change what isn’t broken as the proverb says. As the first recipe I was shown is easy and since I almost always have black lentils and almost never have both lentils & moong beans at the same time I stick to my black-lentils-only recipe.
It’s tasty and made the right way, one of those dishes everybody just likes.
Even conservative meat eaters that normally hate lentils, beans and similar new age, vegan food ideas surrender when I serve them bara. Especially if I jazz things up with eggs, veggies, meat or even fish & seafood.
The recipe I use is very simple and easy to make.
With a bara you have a dish for all occcasions and situations
Bara with lime chicken and coriander
Lentils are cheap, very healthy and very easy to use. And made the right way, it’s a dish everyone likes. Most of the times we serve them people don’t know what it is – they just like it.
So there are really no excuses for not having a bag of them in your cupboard together with your rice, pasta and chickpeas. Or a bowl of lentil batter in your fridge ready-to-use when you need a snack to serve unexpected visitors, or a fast, healthy and funky dinner or something to use with yesterday’s leftovers.
To us bara is a perfect solution to the problem we have with the increasing number of gluten allergic vegan travellers who don’t eat bread….
We love serving it instead of lousy non-gluten alternative breads or dry paper-like rice ‘things’ – alternatives we’re not proud of. This one matches the quality we feel we have with our home baked bread.
Bara with spicy veal and sundried tomatoes
Bara takes two days to prepare & make So tell us when you book a room
If we can’t use the batter in the fridge – I mean, we are not overrun by travellers – we won’t waste it. Yesterday we used some of the batter from our breakfast to make two delicious dishes for dinner. One bara with Chicken and one with Veal – and in less than 15 minutes!
Since you can’t come by and try our breakfast, try instead using the recipe above. Once you have “cracked the code” and discovered how easy they are to make, it’s only your imagination and creativity that limits your use of them.
Bon Appetit
Thomas
Newari pancakes, anyone? Bara (also called wo, in the Newari language) are thick savory pancakes made from lentil paste; the paste is mixed with spices such as asefoetida, cumin, turmeric, and ginger, which together give the bara flavor beyond just a simple batter.
Beyond just a snack, bara hold significance to the Newari people. On special occasions, they are given as part of a good-luck set of food, called sagun, which also might include chiura, fried boiled eggs, yomari, and a variety of curries.
Nicely crisp on the outside and fluffy in the middle, bara are best eaten hot.
Beyond just a snack, bara hold significance to the Newari people. On special occasions, they are given as part of a good-luck set of food, called sagun, which also might include chiura, fried boiled eggs, yomari, and a variety of curries.
Nicely crisp on the outside and fluffy in the middle, bara are best eaten hot.
