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AUGUST 2005

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oushala<br />

Fascolia Soma<br />

BEANS AND BAMBOO SHOOTS<br />

BY NIDHAL ALLOS POUDEL<br />

INGREDIENTS<br />

1 cup black eye beans<br />

(good source of protein)<br />

8 bamboo shoots<br />

(adds sour flavor)<br />

1/2 cup chopped potatoes<br />

(hearty vegetable instead of meat)<br />

1/2 tsp. garlic (good for the heart<br />

and blood pressure)<br />

1 tsp. ginger (good for the<br />

digestion and naval cavity)<br />

1 tbls. chopped white onions<br />

1 tbls. soy oil<br />

3 tbls. chopped tomatoes<br />

1/2 tsp. cumin (good for digestion)<br />

Cilantro (kills bacteria like salmonella)<br />

1 tsp. turmeric (good for liver)<br />

Lemon juice or temherhind<br />

for taste<br />

DIRECTIONS<br />

Soak beans for half an hour. In<br />

saucepan add oil, beans, potatoes<br />

and bamboo shoots. Cook for 5<br />

minutes, add rest of ingredients and<br />

cook another 5 minutes. Serve with<br />

basmati rice. (Rinse cooked rice in<br />

cold water to rid it of some of the<br />

starch and then re-warm.)<br />

Nidhal Allos Poudel is owner of Everest<br />

Express Restaurant in Farmington and<br />

Kathmandu Chullo Restaurant in Royal Oak.<br />

For the past five years, Nidhal has been<br />

cooking vegetarian dishes, substituting meat<br />

with potatoes, beans and bamboo shoots in her<br />

Chaldean and Nepali dishes. She substituted<br />

bamboo shoots for beef necks in this Middle<br />

Eastern dish. She has also studied homeopathic<br />

remedies for her cooking.<br />

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<strong>AUGUST</strong> <strong>2005</strong> CHALDEAN NEWS 21

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