To begin, grind the soaked black gram into a smooth paste using minimal water. Transfer to a bowl and mix in salt, asafoetida, ginger paste, and chopped green chilli. Stir vigorously for a few minutes to aerate the batter. Set aside to ferment slightly while you prepare other items.

Boil the buffalo or beef cubes until tender, drain, and set aside. In a separate pan, heat mustard oil and sauté garlic and ginger paste until aromatic. Stir in turmeric and chilli powder, then add the boiled meat. Toss to coat and fry for 5–7 minutes. Add spring onion and coriander. Set aside to cool.

Heat a teaspoon of mustard oil in a small pan and fry fenugreek seeds until blackened. Pour this hot oil over the chhwela mixture to deepen the flavour. Stir gently and let the meat soak in the tempering. Move to the next step while it rests.

In a pot, heat mustard oil and crackle cumin seeds. Add turmeric and sauté tomatoes until soft. Add diced potatoes and cook for a few minutes. Stir in the bamboo shoots, red chilli powder, and salt. Pour in water and simmer until potatoes are tender and flavours meld together. Let it cool before plating.

Heat a non-stick pan with a little oil. Spoon in a ladle of the lentil batter and flatten into a disc. Cook on medium heat until both sides are crisp and golden. Repeat until batter is used. Set aside on a plate lined with paper towels.

Dry roast or shallow fry the soybeans in a pan until crunchy. You may sprinkle a pinch of salt or chilli powder for extra flavour. Let them cool on a flat plate.

Boil the egg and cut in half. Julienne the radish and soak briefly in cold water to reduce sharpness. Slice fresh ginger and green chillies thinly. Cut lemon into small wedges. Set all aside for serving.

Dry toast the beaten rice in a pan over low heat for 2 to 3 minutes until slightly crisp. Do not brown it. This step enhances its texture and makes it more enjoyable alongside the spicy and soft components.

On each plate, arrange a handful of beaten rice at the centre. Surround it with chhwela, one or two bara, a scoop of aalu tama, fried soybeans, radish, boiled egg, achar, and garnish. Each item should be distinct but close enough for easy scooping.

Serve the Samay Baji at room temperature. Add ginger and chilli slices on top for added zest. Encourage diners to mix and match bites. A spoonful of spicy pickle with a chunk of bara and meat delivers the essence of Newari cuisine in one mouthful.