Light split mung, the dal to make when someone is unwell.
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Red lentils, the everyday dal, cooked soft in twenty minutes.
Long-grain basmati in the size most families actually get through.
Hot mixed achar for dal bhat, as sharp as it should be.
Sweet mango achar, the mild one the whole table can share.
Just add water for the sesame dipping jhol that comes with momo.
The spice blend for the filling, measured out for you.
Ready-rolled wrappers so you only have to make the filling.
Handmade buff momo, straight from the freezer to the steamer.
Sun-dried fermented greens for gundruk ko jhol and sadheko.
Dried Himalayan herb, bloomed in ghee to finish dal.
The citrus-and-tingle pepper behind every proper jhol achar.