Then, she mixes the dried radish pieces in turmeric powder, chili powder, salt, mustard oil and mustard seed. Afterwards, she puts the radish in a jar and leaves it in the sunlight for two days.
Daal bhaat is definitely connected to the environment! The rice, lentils and spices are grown in Nepal. On one of my hikes, I saw large fields of mustard flowers, which make the mustard seeds that flavor my aamaa’s mula ko achar. The crops grown in Nepal are extremely diverse because its geography ranges from the highest mountains in the world to hills and flatlands. This makes it so different plants grow in various conditions based on elevation and climate.
There’s also a lot of crossover between the food in Nepal and India since India borders Nepal. People easily cross the border, which has allowed similar spices and foods to spread across both countries. Food like the daal bhaat and panipuri I ate can be found in India as well. Based on my experience, however, the Indian food I’ve eaten has been a lot spicier than the Nepali food I’ve eaten so far.
