Kulung Dip 

Cooking Recipes, The Ranik Report

A dip, that originated in the gardens of the Far East of Nepal. During my stay at the tea farm, I had learned about this recipe and fallen in love with it ever since.


  • Chickpeas
  • Onions
  • Garlic
  • Cucumber
  • Turmaline
  • Mint
  • Salt
  • Basil
  • Cumin
  • Chili

How to do that

  1. Place the chickpeas into a bowl of water and let it rest for 48 hours. (24 hours is a minimum for chickpeas to be ready to eat.)
  2. Boil the chickpeas in new, fresh water, take them out of the water and place them with chopped onions and garlic into a pan of oil and fry it until roasted.
  3. Place the fried mixture into a steamer and let it soften for around 10 min.
  4. Place the steamed mixture into a bowl and mash the content with all the seasonings described.
  5. For the final touch, chop the cucumber neatly inside and serve it as an appetizer or in your personal favorite way.


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