Dhindo - Traditional Nepalese Cornmeal Dish

Ingredients

• 2 cups (470ml) water 2 cups (470ml) water
• 1 cup (160g) cornmeal 1 cup (160g) cornmeal
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 1g, 0g
• Carbohydrates (total, sugars): 40g, 0g
• Protein: 4g
• Fiber: 4g
• Salt: 0.5g

Preparation

1. 1.
   In a large saucepan, bring the water to a boil.
2. 2.
   Gradually add the cornmeal to the boiling water, stirring continuously to avoid lumps.
3. 3.
   Reduce the heat to low and continue stirring until the mixture thickens and forms a smooth mass.
4. 4.
   Cook for an additional 10-15 minutes, stirring occasionally to prevent sticking.
5. 5.
   Remove from heat and let it cool slightly before serving.
6. 6.
   Shape the Dhindo into small balls or serve it as a thick porridge-like consistency.
7. 7.
   Serve hot with your choice of side dishes or curries.

Treat your ingredients with care...

• Cornmeal — Use fine or medium-grind cornmeal for a smoother texture in the Dhindo.
• Salt — Adjust the amount of salt according to your taste preferences. Start with a small amount and add more if needed.

Tips & Tricks

• Stir continuously while adding cornmeal to the boiling water to prevent lumps.
• Adjust the consistency of Dhindo by adding more water if you prefer a thinner texture.
• Serve Dhindo with a variety of side dishes such as lentils, curries, pickles, or yogurt for a complete Nepalese meal.
• Experiment with adding spices like cumin or turmeric to the Dhindo mixture for additional flavor.
• Leftover Dhindo can be refrigerated and reheated later.

Serving advice

Serve Dhindo hot in individual bowls or on a large platter. Accompany it with a selection of side dishes and condiments for a complete and satisfying meal.

Presentation advice

For an authentic presentation, shape the Dhindo into small balls and arrange them neatly on a platter. Garnish with fresh herbs or sprinkle with roasted sesame seeds for an added touch of visual appeal.