Archive for Sherpa Food

Phalghi Sherpa Stew

I enjoy most Sherpa dishes, however Sherpa stews are my favorite. One of the most popular Sherpa stew is called Phalghi (pronounced fulgi). Prepared with corn, potatoes, radishes, kidney beans, a choice of meats (beef, lamb, pork, and yak meat are all common), onion, garlic and spices such as cumin, turmeric and chili pepper. It is a hardy stew perfect for winter. The corn that is used traditionally in Phalgi is harvested in the fall and is boiled on the cob, kernels are then removed and are sun dried for winter use. I grew up eating Phalgi (usually served with pickled radish, green chili and sichuan pepper) during the winter. Now, I try to make it during snowy winter days and reminisce about sitting around a kerosene heater with my family eating Phalgi on chili nights in Kathmandu.  I can’t decide if I like Phalgi or Shyakpa more, both are very tasty and perfect during the winter. Let me know which you like better in the comments.

Phalgi reminds me of a Mexican dish called Pozole. Whenever I travel to Mexico, I try to eat Pozole. Made with Hominy corn, chicken and vegetables, Pozole is similar in taste to Phalgi. In fact it gave me the idea of making Phalghi using Homeny, since the traditionally prepared corn is hard to get here in the US. So, here is a recipe of my Sherpa/Mexican fusion dish (Sherpican dish).

I do want to mention that radish is a key ingredient in traditional Phalgi, but I am not using it in this recipe (I don’t like radish). However, in the SoluKhumbu region, radishes and potatoes are widely cultivated and because they keep well over winter, are used in many Sherpa dishes. In the SoluKhumbu region people store potatoes and radishes in cellars which are dug out underneath the house.

Enjoying Pozole in Puerto Vallarta and Guadalajara cities in Mexico. K

Phalgi garnished with sichuan pepper and green chili. I wish I had pickled radish 🙁


2 and 1/2 cups Hominy
1 and 1/2 cup kidney beans (soaked overnight and cooked for 10 minutes with salt)
1 large onion chopped
5 medium potatoes sliced
1 tablespoon garlic
2 cups meat (choices: pork/beef/lamb)
1/3 cup vegetable oil
1/2 tablespoon cumin
1/2 tablespoon turmeric
1 teaspoon coriander
1 teaspoon paprika
Red chili to taste
Salt to taste
5 cups water

Note: I usually buy a large 6 lb can of Hominy and aliquot it into meal sized portions. This is much cheaper than buying multiple small cans.

1. Prepare all the ingredients. (chopped onion, chopped meat, sliced potatoes, soaked and boiled beans).

2. In a large dish, heat 1/3 cup of oil. Once the oil is hot, add onion and garlic, and cook at medium heat until the onion is soft.

3. Add turmeric, cumin, coriander, chili powder and salt. Mix well.

4. Add meat, stir and cook for 5 minutes with lid closed.


5. Add beans, mix well, and cook for 5 minutes with lid closed.
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6. Add hominy corn, mix well, and cook for 5 minutes with lid closed.
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7. Add sliced potatoes, mix well, and cook for 3 minutes with frequent stirring (after this much cooking most of the water is gone and it is easy to burn).
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8. Add 5 cups of water and boil to make a stew (use 4 cups of water for a thicker stew).


9. Before serving, taste to make sure the beans have fully cooked, and there is enough salt. Enjoy with sichuan pepper and green chili!

Aaloo dum (Potato curry/ Riki Tarkari)

Aaloo dum is a very popular potato dish. In Nepal, this dish is usually served with beaten rice, puri, sel roti or fried rice for a snack or a meal. Easy to prepare, this recipe is great to take for a potluck or a picnic.

1 large white or yellow onion chopped
1 cup of green onion chopped
1 teaspoon turmeric or curry powder
1 teaspoon red chili pepper (or cayenne pepper)
1 teaspoon paprika
1/3 cup vegetable oil
5 large boiled potato diced
Salt to taste


1. Prepare all the ingredients.

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2. In a large dish, add oil and cook it over medium heat. DSC_5647-001

3. Once the oil is hot, add onion. Let it cook for a few minutes. DSC_5648-001

4. Now add turmeric powder and mix well. DSC_5649-001

5. Once the onion is soft, add green onion. DSC_5651-001

6. Add salt, red chili pepper and paprika. Let it cook for another 5 minutes. DSC_5652-001

7. Add diced boiled potatoes. DSC_5654-001

8. Mix well. Let it cook for a few minutes in a low heat. DSC_5662-001 DSC_5664-002

9. Enjoy with beaten rice, puri or fried riceDSC_5673-001

T: momo


When people think about Nepali food, everyone thinks about momo, but not very many people know about T: momo. Although not as popular as its famous brother momo, T: momo is unique 🙂 Similar to bread buns, you can enjoy T:momo with any type of curry or with butter tea. I did not like T:momo when I was a kid, but I was a very picky eater. But if you have a kid, serve this steamed T: momo with butter and honey on top.


1 tablespoon active dry yeast
2 cup of all purpose flour ( or wheat flour)
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup water (as needed to kneel the dough)
1 tablespoon vegetable oil


1. Mix together yeast and 1/4 cup warm water.

2. In a large bowl, add flour, baking soda,  salt. Mix well. DSC_5238-001

3. Add yeast water, oil and some extra water to make a firm dough. Allow to stand for 30 minutes.DSC_5239-001

4. Roll the dough very thin.DSC_5241-001

5. Using your palm, make a roll. DSC_5242-001 DSC_5243-001 DSC_5244-001

6. Cut the roll into 2 to 3 inch sections. DSC_5245-001 DSC_5246-001

7. Make a partial cut at the half way point. DSC_5247-001

8. Fold T:momo in half at the cut.  DSC_5251-001

9. Pinch the ends together. DSC_5253-001 DSC_5256-001

10. Steam the T:momo until fully cooked. DSC_5257-001 DSC_5259-001

11. Enjoy with lamb stew 🙂DSC_5285-001

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