Home cooking attempt — Thukpa from scratch

I spent an afternoon making Thukpa from scratch following a traditional recipe. Getting mustard oil right was the main challenge — it's not as straightforward as it looks. The simply seasoned and clean result was rewarding once I got it right.

dal bhat power for 24 hours is a trekking mantra reflecting how central the dish is to Nepali daily life. I served it with butter tea as the recipe suggested and the pairing made sense. It took longer than I expected but the outcome was genuinely satisfying. Making Thukpa yourself gives you a new appreciation for what goes into it at a restaurant.