Tabani - Newari Style Lentil Stew

Ingredients

In the Newari adaptation of Tabani, we incorporate traditional Newari spices such as timur (Szechuan pepper), jimbu (Himalayan herb), and gundruk (fermented leafy greens). These ingredients add a distinct flavor and aroma to the dish, giving it a unique Newari twist. Additionally, the original Bosnian recipe uses different spices and herbs that are not commonly found in Newari cuisine. We alse have the original recipe for Tabani, so you can check it out.

• 1 cup (200g) lentils, washed and soaked 1 cup (200g) lentils, washed and soaked
• 1 onion, finely chopped 1 onion, finely chopped
• 2 tomatoes, diced 2 tomatoes, diced
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1-inch ginger, grated 1-inch ginger, grated
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon timur (Szechuan pepper) 1 teaspoon timur (Szechuan pepper)
• 1 teaspoon jimbu (Himalayan herb) 1 teaspoon jimbu (Himalayan herb)
• 1 tablespoon gundruk (fermented leafy greens) 1 tablespoon gundruk (fermented leafy greens)
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• Salt to taste Salt to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 38g, 4g
• Protein: 12g
• Fiber: 10g
• Salt: 1.5g

Preparation

1. 1.
   Heat vegetable oil in a large pot over medium heat.
2. 2.
   Add chopped onions and sauté until golden brown.
3. 3.
   Stir in minced garlic and grated ginger, and cook for another minute.
4. 4.
   Add diced tomatoes and cook until they soften.
5. 5.
   Drain the soaked lentils and add them to the pot.
6. 6.
   Pour enough water to cover the lentils and bring to a boil.
7. 7.
   Reduce the heat to low and simmer until the lentils are tender and cooked through.
8. 8.
   Stir in cumin powder, coriander powder, turmeric powder, timur, jimbu, and gundruk.
9. 9.
   Season with salt to taste and simmer for an additional 10 minutes.
10. 10.
    Remove from heat and garnish with fresh cilantro.

Treat your ingredients with care...

• Lentils — Soaking the lentils before cooking helps to reduce the cooking time and ensures they cook evenly.
• Timur (Szechuan pepper) — Crush the timur before adding it to the stew to release its aromatic flavors.
• Jimbu (Himalayan herb) — If jimbu is not available, you can substitute it with dried fenugreek leaves for a similar flavor.
• Gundruk (fermented leafy greens) — If gundruk is not accessible, you can substitute it with spinach or kale for a milder taste.

Tips & Tricks

• For a thicker consistency, mash some of the cooked lentils with the back of a spoon before adding the spices.
• Adjust the spice levels according to your preference by adding more or less timur (Szechuan pepper).
• Serve Tabani with steamed rice or traditional Newari roti for a complete meal.
• To enhance the flavors, let the stew sit for a while before serving to allow the spices to meld together.
• Leftover Tabani can be refrigerated and enjoyed the next day, as the flavors tend to deepen over time.

Serving advice

Serve Tabani hot in individual bowls, garnished with fresh cilantro. Accompany it with steamed rice or Newari roti for a satisfying meal.

Presentation advice

To elevate the presentation, sprinkle a pinch of timur (Szechuan pepper) on top of the stew before serving. You can also serve it in traditional Newari brass bowls for an authentic touch.