Nepali chutney / Gorkha chutney aka matar chana with black sesame is widely loved and popular dish, enjoyed both in Nepal and regions of India that have a significant Nepali population, like Darjeeling, Sikkim, Assam, and Meghalaya, where Gorkhas (Nepali-speaking people) have a cultural presence.

The main ingredient that really makes this dish is the black sesame seeds paste

Ingredients needed: 

  • 200 grams matar chana, soaked overnight
  • 2 large potatoes
  • Black sesame seeds (buy here)
  • 2 table spoons - ginger and garlic paste
  • 2 onions finely sliced
  • mustard oil (4-5 table spoons)
  • 10-12 slit greens chillies, (or as per taste)
  • Lakadong Turmeric, half tea spoon (buy here)
  • fresh lemon juice, 2-3 table spoons

How to make: 

  • In a pressure cooker, boil the soaked matar channa and potatoes with salt till soft (5-6 whistles)
  • Meanwhile, in a thick bottomed pan without oil, roast the black sesame seeds for about 8 minutes while stirring constantly. Let it cool and then grind into a fine paste till its natural oils start oozing
  • Once the matar and potato is boiled, in the same utensil add the sliced onions and the black sesame paste

For the tempering:

  • In a pan heat, the mustard oil and once it is smoking, add sliced green chillies & turmeric
  • Add the oil to the matar and potatoes and mix well
  • Once it has cooked off a little, add lemon juice (the tangier the better!)

     And done!! ENJOY!