Soaked-Rice Chatamari with Timur Keema and Roasted Tomato Achar

Method

1. Rinse the rice and urad dal in a sieve until the water runs clear, then soak in plenty of cold water for 4 h (or overnight in the fridge). Soaking softens the grains so they grind into a silky batter, and the urad dal makes the crepes tender and lacy, the way Newari cooks make them.

   Add in this stepLong-grain rice 120 gUrad dal (split, skinned) 20 g

2. Drain well and put in a blender with the water and salt. Blend for 3 min, scraping down the sides, until completely smooth; rubbed between your fingers it should feel only very faintly grainy. Rest for 30 min.

   Add in this stepWater 180 mlSalt (for the batter) ¼ tsp

3. Achar: put the whole tomatoes, unpeeled garlic cloves and chillies in a dry frying pan over medium-high heat and cook for 7 min, turning now and then, until the skins blister and blacken in spots and the tomatoes are soft. In the last minute, toast the sesame seeds in a free corner of the pan until golden. Peel the garlic, pull off the chilli stalks, then pound or blend everything with the timur to a coarse sauce and put it in a heatproof bowl.

   Add in this stepTomatoes (for the achar) 2Garlic cloves (for the achar) 2Green chillies (for the achar) 1Sesame seeds 2 tspTimur (for the achar) ¼ tsp

   medium-high heat

4. Heat the mustard oil in a small pan over medium heat until it shimmers and gives off the faintest wisp of smoke (this mellows its sharpness). Add the fenugreek and fry for 30 sec until dark brown, not black, then pour the hot oil straight onto the achar; it sizzles, so stand back. Stir and season with the salt and lime juice.

   Add in this stepMustard oil 1½ tspFenugreek seeds 1 pinchLime (juice) ¼Salt (for the achar) to taste

   medium heat

5. Keema: heat part of the ghee in a 20 cm frying pan over medium-high heat, fry the finely chopped garlic and ginger for 30 seconds, then add the mince, cumin, turmeric, chilli powder, crushed timur, garam masala and salt. Cook for 7 min, breaking it into fine crumbs, until no pink remains and the edges are browned and crisp.

   Add in this stepGhee 1¼ tspGarlic cloves 2Fresh ginger 8 gMinced beef 160 gGround cumin ½ tspGround turmeric ¼ tspChilli powder ½ tspTimur (or Sichuan pepper) ¼ tspGaram masala ¼ tspSalt (for the meat) ½ tsp

   medium-high heat

6. Heat a 20 cm non-stick pan over medium heat and brush with a little of the remaining ghee. Stir the batter, pour in a ladleful (about 80 ml) and swirl it thin; it should sizzle and form a lacy edge. Cook for 1 min 30 sec until the surface turns matte, then spread over a little beaten egg and scatter with keema and finely chopped onion. Turn down to medium-low heat, cover and cook for 4 min, until the egg is fully set and the base golden and crisp. Repeat; you will make 4 in total.

   Add in this stepGhee 1¾ tspEggs 2Red onion ½

   medium heat→medium-low heat

7. Sprinkle with chopped coriander, cut into wedges and serve hot with generous spoonfuls of the roasted tomato achar.

   Add in this stepFresh coriander 6 g