Gwaramari is kinda traditional newari. it is eaten only few times a yead and it has to be in cold season.
here are the steps to make it.
the main ingredients are flour and kalo dal.

make the dough out of flour
then on the other side have a kalo dal boiling.
remember the kalo dal has to be kinda like semi liquid. the dal should not be pure solid where you can separate dal out of water. so pressure cooker will be helpful.
add some salt, cumin, ginger and garlick according to your taste.
you can also start with frying small chopped onions in a little oil as well in order to add taste.
let kalo dal boiling and little bit mashed
now on the other side make a roti (roti belne matra, pakaune haina) out of dough. but do not cook.
as you make the dough flat, tear with hand into pieces and as you tear, drop that piece into kalo dal.
so it is good to have 3-4 rotis and depending on the amount of people you are feeding.
now once you have it boiling and cooking, you can taste it.
Also you can add, potatoes if you would like but traditionally potatoes are not added.

now once it is cooked, let it coll down for 5 minutes.
this is in order to add more taste.
on a clean pan, heat some oil,
add whole cumin or methi  and red dry khursani
the cumin, methis and khursani should be black and pour it in the cooked gwaramari.
and stir it.
you have a very nice and sexy gwaramari.

xcopsgen
Texas Rock......my mum use to make gwaramari and i love it a lot.