Sel Roti with Mula Ko Achar
My husband's aunt and uncle live in the Del Rey area of Alexandria, Virginia. They found a favorite new restaurant and were super excited to share lunch at the Royal Nepal with us. One of my favorite ways to start a meal is to break bread and the Royal Nepal seems to agree with me. A meal at Royal Nepal starts with a basket of sel roti which is kind of like a rice batter donuty funnel cake. It is sweet, chewy and most delicious with off set by some mula ko achar. At first bite my husband became enamored with these chili, turmeric and mustardy fermented carrots and daikon radishes. After a few bites he asked me if I could figure out how make these at home.
The Royal Nepal is a farm-to-table concept but has very refined aspects which many would not expect from an old strip center location. The three
c0-owners of Royal Nepal come from some of DC's most well known restaurants, think Blue Duck Tavern, and the lessons learned in those locations are infused into the Royal Nepal.
Goat Momo
You can chose from locally raised lamb chops, goat or wild boar or buffalo momo (dumplings), or delicious to duck confit fried rice. The polished wood tables are dressed up with colorful linens and the windows which wrap the restaurant are filled with mason jars full of fermenting mula ko achar.
In order to fulfill my husband's gastronomic wishes I tried making mula ko achar and last night we ate some for the first time. Since he really liked it, I share with you the recipe I used.
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| Sel Roti with Mula Ko Achar |
The Royal Nepal is a farm-to-table concept but has very refined aspects which many would not expect from an old strip center location. The three c0-owners of Royal Nepal come from some of DC's most well known restaurants, think Blue Duck Tavern, and the lessons learned in those locations are infused into the Royal Nepal.
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| Goat Momo |
In order to fulfill my husband's gastronomic wishes I tried making mula ko achar and last night we ate some for the first time. Since he really liked it, I share with you the recipe I used.
mula ko achar
INGREDIENTS
- 2 large carrots
- 2 medium daikon radish
- 5 cloves of thinly sliced garlic
- 1 tablespoon salt
- 1 teaspoon turmeric powder
- 1/4 cup mustard oil (may substitute canola oil)
- 2 teaspoon mustard powder
- 2 teaspoon red chili powder (may add more or less per taste)
- 1 Quart Mason Jar
INSTRUCTIONS
1. Cut daikon radish and carrots into pieces like small fries.
2. In a large bowl combine salt, turmeric powder, daikon, and carrots.
3. Arrange daikon and carrot pieces on a cookie sheet or cooling rack to draw out excess water out. I set my cooling rack in a cookie sheet on my dining room table in the sun for a few hours. Drain the excess water and pat dry with a paper towel.
4. Transfer radishes and carrots into a bowl add oil, mustard powder, garlic, and chili pepper. Mix well so the pieces are thoroughly covered with the oil and spices.
5. Place mixture in the quart mason jar gently pushing between layers. Make it as compact as possible and remove excess air bubbles which may appear in between the layers.
6. Allow jar to sit in the sun for at least 2 weeks, longer if you desire stronger and more sour pickles.
- Once ready, store it in a cool place or in the refrigerator if you want to stop the souring process.
