Achhar RecipeOrigin: Nepal Period: Traditional |
Ingredients:
3 potatoes 
Achhar Preparation:Method:The night before add the peas to a large bowl of water and set aside to soak. The following day, grind the sesame seeds to a paste and set aside. Bring a pan of lightly-salted water to a boil then add the potatoes and cook for about 25 minutes, or until tender. Peel the skins and dice the potatoes. In a separate pan add the split peans and water. Bring to a boil and cook for about 20 minutes, or until tender. Drain the split peas and combine with the potatoes. Stir-in the turmeric, sesame seed paste, lemon juice and chilli powder. Mix thoroughly to combine then add the red onion, green bell pepper and cucumber. Add the water to the mixture a little at a time, until you have an even paste. Add the oil to a pan and when hot add to the potato and pea mix. Stir to combine thoroughly then turn onto a serving plate and garnish with the coriander leaves. Serve cold with bread to dip. |
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