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International Coffeehouses: Nepal

This guide will provide links to resources related to the countries featured in the International Coffeehouses.

panoramic photo of Nepal

Aleksandr Zykov [Photographer]. (2015). Kathmandu Valley Cultural Trekking Trail [Digital Image]. Retrieved from on March 26, 2019. Licensed under Attribution-ShareAlike 2.0 Generic (CC BY-SA 2.0).

Facts in Brief


flag of Nepal

The Federal Democratic Republic of Nepal is situated in the Himalaya mountains. From 1961 Nepal was under the direct control of the royal family. Following the rise of a pro-democracy movement, a limited form of constitutional monarchy was introduced in 1990. More than 13,000 people were estimated to have been killed during a Maoist insurgency, which began in 1996 and lasted until the signing of a peace agreement between the Government and Maoist leadership in November 2006. In January 2007 an Interim Constitution was introduced, establishing an interim Parliament and replacing the King with the Prime Minister as Head of State. At elections held in April 2008, the Communist Party of Nepal (Maoist) became the largest party in the 601-seat Constituent Assembly. Nepal was declared a republic in May. Following the failure of successive Governments to forge consensus on the drafting of a new Constitution, the term of office of the Constituent Assembly expired in May 2012. Elections to a new Constituent Assembly were held in November 2013. In September 2015 the Constituent Assembly approved a new Constitution, which defined Nepal as a secular republic comprising seven federal provinces. Elections to a new lower chamber of parliament took place in late 2017. Kathmandu is the capital. Nepali is the official language.

Country Flag (Nepal), in Europa World online. London, Routledge. University of Tennessee, Knoxville. Retrieved 26 March 2019 from 
Nepal, in Europa World online. London, Routledge. University of Tennessee, Knoxville. Retrieved 26 March 2019 from

Map of Nepal

Map of Nepal

Country Map (Nepal), in Europa World online. London, Routledge. University of Tennessee, Knoxville. Retrieved 26 March 2019 from

Learn Nepali!

Transparent Language Online logo

Databases for Additional Research


Folk Music of Nepal

Folk songs of Nepal Album Art

Art & Architecture

Nepal Pavilion

Nepal Pavilion; overview. 2010. Artstor,


Tibetan monk painting the eyes on the Mahacaitya during the Karttika Purnima Festival

Svayambhu Mahacaitya, Swayambhu Mahacaitya, Tibetan monk painting the eyes on the Mahacaitya during the Karttika Purnima Festival. early 20th century. Artstor,

Die Legende vom Prinzen Vishvantara

Die Legende vom Prinzen Vishvantara. 1837. Artstor,

Kukri or Khukari Knife

Nepal. Kukri or Khukari Knife, Side A. 19th century. Artstor,

Shaiva Shrines in a Landscape

Shaiva Shrines in a Landscape, Upper portion temple. 1700-1725. Artstor,

Dharmadhatuvagisvara mandala puja at Ha Baha

Dharmadhatuvagisvara mandala puja at Ha Baha, Vajracarya making a Panca Jina mandala. 1716. Artstor,

Belt or armlet piece with vajra

Belt or armlet piece with vajra. 17th-19th century. Artstor,

Four Leaves from a Gandavyuha Manuscript

Nepalese. Four Leaves from a Gandavyuha Manuscript. Leaf A: Sudhana. Leaf B: Sudhana Visits a Teacher. Leaf C: Sudhana Visits a Teacher. Leaf D: Sudhana. Thakuri period, late 11th-early 12th century. Artstor,

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Nepali Cuisine

Dal Bhat

Nepalese dish dal bhat is composed of rice, lentils and is often served with a vegetable curry (tarkari), spicy vegetables (pickles) and greens (sak).
Course: Main Course 
Cuisine: Nepalese, Vegan, Vegetarian 
Servings: 4 people
Author: Vera Abitbol


For the dal (lentils)
  • 1 cup lentils
  • 3½ cup water
  • 2 onions
  • 2 cloves garlic
  • 1 teaspoon cumin seeds
  • Salt
  • Pepper
  • 1 teaspoon garam masala
  • 5 pods cardamom
  • 4 tablespoons vegetable oil
  • A few leaves cilantro , chopped (optional)
For the bhat (rice)
  • 1 cup basmati rice
  • 3 cups water
  • Kosher salt
For the tarkari (vegetable curry )
  • 1 lb cauliflower florets
  • 3 potatoes , peeled and diced
  • 3 carrots , cut into thick slices
  • 1 cup peas
  • 1 onion , minced
  • 3 cloves garlic , crushed
  • 1½ tablespoon ground ginger
  • ½ teaspoon ground coriander
  • 3 pods cardamom
  • 1 small chili pepper
  • A few saffron threads
  • Salt
  • 1½ teaspoon garam masala
  • 1 teaspoon ground cumin
  • 4 tablespoons vegetable oil
  • Water
For the sak (green)
  • 1 lb spinach chopped
  • 2 onions
  • 3 cloves garlic
  • 1 teaspoon ground ginger
  • 1 teaspoon garam masala
  • Salt
  • Pepper
  • 4 tablespoons vegetable oil
For the pickles
  • ½ lb green beans
  • 1 kohlrabi
  • 3 carrots
  • 2 cloves garlic
  • 1 scallion
  • Salt
  • Pepper
  • ½ teaspoon curry powder
  • 3 tablespoons olive oil
  • 2 tablespoons cider vinegar (or wine)
  • Juice of 1 lime


Dal (lentils)
  1. Rinse the lentils with water, drain for 10 minutes and pat dry.
  2. Heat oil over medium heat. Fry the onions and garlic for 1 minute and add the pepper, cumin seeds, cardamom, salt and garam masala and continue to fry for 30 seconds until fragrant.

  3. Add the lentils and sauté for another minute.

  4. Cover with cold water and cook covered over medium heat until the lentils get a little mushy (about 1 hour).
    lentilles Dal Bhat
  5. Garnish with chopped cilantro (optional).

Bhat (rice)
  1. Place the rice in water with salt, bring to boil and then turn the heat to low and cook  until water is completely absorbed.

Tarkari (vegetable curry)
  1. Sauté onions for a few minutes. Add garlic, salt and garam masala.
  2. Add the potatoes and fry well.
  3. Add water to cover three quarters and add the peas, carrots, cauliflower flores, pepper and remaining spices.
  4. Cook over medium heat for 45 minutes.
    riz Dal Bhat
Sak (green)
  1. Sauté onions and garlic in hot oil over medium heat for a few minutes.
  2. Add spinach, cook over medium-high for 10 minutes, stirring constantly.

  3. Add salt, pepper and spices.
  4. Reduce heat to low, cover and cook spinach in juice for 30 minutes.

  5. Reduce the sauce if necessary.
    ├ępinards Dal Bhat
  1. Wash and cut the length cabbage, carrots and beans, fry in oil for 5 minutes.
  2. Add ½ cup of water and blanch over low heat for 15 minutes.
  3. Add curry powder, vinegar and lime.
  4. Add salt and pepper.
  5. Cook for 5 to 10 additional minutes
  6. Serve warm or cold.
  7. Serve dal bhat with papadums.

Citation: Abitol, Vera. "NEPAL: DHAL BAT.", N.d.