Goma’s Ema Datshi (Chili and Cheese soup)
Serves 4
I cannot tell a lie. Fast and easy to prepare, ema datshi is one of my all-time favorite Bhutanese dishes. I’ve never been to Bhutan, but when I cook and eat this curry, I feel like I’m halfway there.
Ema datshi (pronounced EM-ma DOT-chi) literally means chili and cheese. Considered the national dish of Bhutan, this traditional Bhutanese vegetarian curry of hot peppers and cheese is extremely unique and spicy, though the heat can be modified according to taste. But don't be misled, this isn't a thick, creamy sauce like a Tex-Mex chile con queso.
There are limitless variations of this dish. Goma uses additional vegetables and yogurt in her recipe. She says this dish was served often in Nepali refugee camps.
From Their Kitchen to Ours
Daikon radish is a mild, large, white radish that can be bought at most Asian or Indian markets, organic markets, and some American groceries. If daikon radish isn’t available, substitute with thinly sliced potatoes.
Because the cheese traditionally used in ema datshi can’t be found outside Bhutan (it is a local farmer’s cheese made from the milk of cows or yaks), substitute with a thick, creamy plain yogurt or a good melting cheese of choice, or a combination of the two. For a more authentic dish, I like adding a crumbled farmer’s cheese or a Dutch feta at the final stage of cooking over low heat and gently stirring until just combined, or using this same cheese as a garnish. I have also added nacho shredded cheese and used this as a dip with tortilla chips.
If you can’t take the heat in this dish (no, don’t get out of the kitchen!), use milder hot peppers like poblanos or none at all—but then it won’t be true ema datshi!
Although optional, I highly recommend the garnish to get the full ema datshi experience,
Ready in about 30 to 40 minutes
1/3 cup vegetable, Canola, or olive oil
1 teaspoon cumin seed
1/8 teaspoon turmeric powder
1 medium red, yellow, or white onion, sliced
1 red bell pepper, sliced
1 green bell pepper, sliced
2 or more hot green chili peppers, such as serrano or jalepeno, cut lengthwise into 2 or more slices, seeds and ribs removed, if desired, for less heat
1 daikon radish (or potato), thinly sliced
2 medium tomatoes, peeled and sliced
1 tablespoon salt
2 cups plain Greek yogurt (the creamier the better)
1 tablespoon Spanish paprika
1/8 teaspoon cumin powder
1/8 teaspoon cayenne pepper
Few dashes ground brown or black mustard seed (optional)
Garnish (optional)
2 tablespoons cilantro, leaves and stems
1/4 red onion, chopped
1 small hot green chili pepper, chopped
In a large stockpot, heat oil over medium-high heat until it begins to smoke slightly. Add cumin seed, onion, and turmeric powder. Stir. Add radish (or potato), bell peppers, hot pepper(s), and tomatoes. Stir and add salt. Cook for 10 to 15 minutes, or until vegetables are soft, stirring occasionally. Lower heat to medium or medium-low. Add yogurt and stir. If thinner soup consistency is desired at this point, add water. Add paprika, cumin powder, and cayenne pepper, adjusting according to taste. Stir and cook, covered, over medium-low heat for 10 to 15 more minutes, stirring occasionally. Add ground cumin and ground black mustard seed and stir.
Garnish if desired and serve with basmati, jasmine, or Bhutanese (Himalayan) red rice, sel roti (a ring-shaped sweet rice bread/doughnut), or bread.
Serves 4
I cannot tell a lie. Fast and easy to prepare, ema datshi is one of my all-time favorite Bhutanese dishes. I’ve never been to Bhutan, but when I cook and eat this curry, I feel like I’m halfway there.
Ema datshi (pronounced EM-ma DOT-chi) literally means chili and cheese. Considered the national dish of Bhutan, this traditional Bhutanese vegetarian curry of hot peppers and cheese is extremely unique and spicy, though the heat can be modified according to taste. But don't be misled, this isn't a thick, creamy sauce like a Tex-Mex chile con queso.
There are limitless variations of this dish. Goma uses additional vegetables and yogurt in her recipe. She says this dish was served often in Nepali refugee camps.
From Their Kitchen to Ours
Daikon radish is a mild, large, white radish that can be bought at most Asian or Indian markets, organic markets, and some American groceries. If daikon radish isn’t available, substitute with thinly sliced potatoes.
Because the cheese traditionally used in ema datshi can’t be found outside Bhutan (it is a local farmer’s cheese made from the milk of cows or yaks), substitute with a thick, creamy plain yogurt or a good melting cheese of choice, or a combination of the two. For a more authentic dish, I like adding a crumbled farmer’s cheese or a Dutch feta at the final stage of cooking over low heat and gently stirring until just combined, or using this same cheese as a garnish. I have also added nacho shredded cheese and used this as a dip with tortilla chips.
If you can’t take the heat in this dish (no, don’t get out of the kitchen!), use milder hot peppers like poblanos or none at all—but then it won’t be true ema datshi!
Although optional, I highly recommend the garnish to get the full ema datshi experience,
Ready in about 30 to 40 minutes
1/3 cup vegetable, Canola, or olive oil
1 teaspoon cumin seed
1/8 teaspoon turmeric powder
1 medium red, yellow, or white onion, sliced
1 red bell pepper, sliced
1 green bell pepper, sliced
2 or more hot green chili peppers, such as serrano or jalepeno, cut lengthwise into 2 or more slices, seeds and ribs removed, if desired, for less heat
1 daikon radish (or potato), thinly sliced
2 medium tomatoes, peeled and sliced
1 tablespoon salt
2 cups plain Greek yogurt (the creamier the better)
1 tablespoon Spanish paprika
1/8 teaspoon cumin powder
1/8 teaspoon cayenne pepper
Few dashes ground brown or black mustard seed (optional)
Garnish (optional)
2 tablespoons cilantro, leaves and stems
1/4 red onion, chopped
1 small hot green chili pepper, chopped
In a large stockpot, heat oil over medium-high heat until it begins to smoke slightly. Add cumin seed, onion, and turmeric powder. Stir. Add radish (or potato), bell peppers, hot pepper(s), and tomatoes. Stir and add salt. Cook for 10 to 15 minutes, or until vegetables are soft, stirring occasionally. Lower heat to medium or medium-low. Add yogurt and stir. If thinner soup consistency is desired at this point, add water. Add paprika, cumin powder, and cayenne pepper, adjusting according to taste. Stir and cook, covered, over medium-low heat for 10 to 15 more minutes, stirring occasionally. Add ground cumin and ground black mustard seed and stir.
Garnish if desired and serve with basmati, jasmine, or Bhutanese (Himalayan) red rice, sel roti (a ring-shaped sweet rice bread/doughnut), or bread.
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