Cooking class experience — learning Dhindo properly

I took a cooking class specifically to learn how to make Dhindo correctly. The instructor explained why timur Sichuan pepper is used the way it is — something I'd never understood from just eating it. The simply seasoned and clean result when you make it yourself is different.

dal bhat power for 24 hours is a trekking mantra reflecting how central the dish is to Nepali daily life. We learned how a Sherpa kitchen in the mountains shapes the way this dish is eaten. The class ended with the meal and a glass of tongba millet beer. I've made it three times since and each time it improves. Highly recommend the cooking class approach.