Kulfi is an Indian Ice cream. It is condensed milk frozen in conical shaped container and served on stick as dessert. It is believed to have originated during Mogul Empire in India in 16th Century.
You need:
1 litre milk
30 gm moong dal
5 gm corn flour
100 gm Sugar
8 green cardamom
Few pistachio for garnishing (optional).
Method:
Remove the shells of the pistachios and chop them finely. Set them aside for garnishing.
2. Wash and soak moong dal for about 2 hours. Grind to a fine paste.
3. Add the corn flour and mix well.
4. Grind sugar and cardamom together.
5. Sieve the mixture and discard the skins of the cardamom if any. Set aside
6. Bring milk to boil in a heavy pan.
7. Lower the heat and let it simmer until milk reduces to half.
8. Switch off the heat.
9. Add the moong paste and mix well.
10. Switch on the heat again to medium and continue cooking until the mixture begins to thicken.
11. Add the sugar. Keep cooking and stirring until the mixture is thick enough to cover the backside of the spoon.
12. Remove the pan from the heat. Strain and cool the mixture.
13. Fill the kulfi moulds with the mixture and then cover them.
14. Refrigerate for about 2 hours till the kulfis are partially set.
15. Take the kulfi tray out of the freezer.
16. Insert sticks at the centre of each kulfi. Partially set kulfi will hold the sticks vertical.
17. Cover it with foil and refrigerate again for 6-8 hours to set completely. Overnight is always best.
18. To remove the kulfis – dip a kitchen cloth in hot water. Wring and wrap around the moulds.
19. Hold the stick and give a slight twist. The kulfi will come out easily.
20. Do the same for the others. Sprinkle few chopped pistachios and serve chilled.
Tips:
The recipe calls for 30 gm of moong dal which is too small a quantity for wet grinding, so I took 60 gm.
After washing, soaking and grinding into fine paste the moong measured 141 gm.
Divide the same into 2 parts of 70 gm each.
Used one part and kept the other half in the refrigerator for future use.
Nepal is a landlocked South Asian country nestled in the Himalayas between China and India. It’s famous for having eight of the world’s top ten highest peaks, including Mount Everest. Kathmandu is its capital.
A Few Wonders of Nepal
1. Mount Everest (Sagarmatha): Mount Everest, the highest peak in the world, is Nepal’smost iconic wonder. In Nepali, it is known as Sagarmatha meaning “Peak of Heaven”. Trek to Base Camp, marvel at the majestic views, and experience the thrill of being close to the roof of the world.
2. Kathmandu Valley: The Kathmandu Valley is a cultural hub, filled with ancient temples, monasteries, and vibrant markets. Explore the UNESCO World Heritage Sites of Durbar Square, Swayambhunath, and Boudhanath.
3. Chitwan National Park: Chitwan National Park is a haven for wildlife enthusiasts. Take a jungle safari, spot rhinos and tigers, and experience the beauty of Nepal’s natural heritage.
4. Lomtso Lake (Gokyo Lakes): Lomtso Lake, also known as Gokyo Lakes, is a breathtaking glacial lake system in the Himalayas. Trek through picturesque villages and enjoy the stunning scenery of the Everest region.
People of Nepal
The people of Nepal, known as Nepalis, are a diverse mix of ethnic groups like Sherpas, Gurungs, and Tharus. Known for their hospitality and resilience, they’re proud of their rich cultural heritage and the stunning Himalayan landscapes
Traditional Dress of Nepal
The traditional dress for Nepali men is the “Daura Suruwal” (a shirt and pants combo), while women wear a “Gurung dress” or “Nepali dress” consisting of a “gunyu” (sarong) and blouse. A sarong is a traditional part of the dress, a big piece of fabric wrapped around the waist.
Pulses and Recipes
Pulse cultivation is a vital part of Nepal’s agriculture, with lentils (masoor), chickpeas (kanti), and beans being major crops. These pulses are a key source of protein in the Nepalese diet and contribute significantly to the country’s economy through domestic consumption and export.
Let’s try Nepal’s famous Kwati Dal today! This traditional dish is a protein-packed soup made with nine types of sprouted beans, typically enjoyed during the Janai Purnima festival (also known as Kwanti Purnima). Sounds nutritious and delicious!
We have used a combination of nine whole beans for preparing Kwati Dal, including moong, masoor, tur, chana, kulthi, chori, rajma, urad, and lobia, which have been sprouted as per traditional requirements. Although some recipes may not necessitate sprouting, we opted for this method to prepare the dish.
Kwati Dal (Mix lentil soup)
Kwati Dal is a traditional dish of Nepal made from a mix of sprouted beans. It’s a nutritious and flavorful dish that’s often served with rice or flatbread.
Sprouting the beans. Soaked them for 24 hours, then waited for them to sprout. (It’s winter here, so took a bit longer – sprouts showed up on day 4, and we started cooking on day 5.)
2. Rinse the sprouted beans thoroughly.
3. Add them to the pressure cooker with salt, turmeric powder, and enough water to cover the beans.
4. Cook on high till the first whistle, then reduce heat and cook for 2 minutes.
5. Let the pressure cooker cool down naturally.
6. While that’s cooking, prep your aromatics.
7. Grate the tomato (discard skin), ginger, and garlic.
8. Slit the green chilies and slice the onion.
9. Chop the coriander leaves finely and set aside.
10. Heat oil in a pan, toss in the onion, and give it a quick stir.
11. Add cumin seeds, garlic, ginger, and chilies, and sauté till fragrant.
12. Add the grated tomato and fry till the oil separates.
13. When the oil separates, add the cooked beans and mix well.
14. Add warm water to get your desired consistency and bring it to a boil.
15. Simmer for 5 minutes, then switch off the heat.
16. Add coriander leaves, cover, and let it sit for the flavors to blend.
And that’s it! Your flavorful Kwati dal is ready. Enjoy!
Happy cooking, and hope your Kwati dal turns out amazing!
The Maldives is an island nation located in the Indian Ocean, southwest of India and Sri Lanka. It comprises around 1,192 islands, with about 200 inhabited. The capital, Male, is situated in North Male Atoll. It is a tropical paradise in the Indian Ocean.
A Few Wonders of Maldives
1. Crystal-clear Waters: The Maldives is famous for its stunning turquoise lagoons and crystal-clear waters, perfect for snorkeling, diving, and relaxation.
2. White Sand Beaches: The beaches of the Maldives are iconic, with soft white sand and palm trees swaying in the breeze. Unwind and soak up the sun.
3. Coral Reefs: The Maldives is home to vibrant coral reefs, teeming with marine life. Explore the underwater world and discover its beauty.
4. Luxury Resorts: The Maldives is synonymous with luxury, offering overwater villas, fine dining, and world-class amenities. Experience paradise in style.
The People of Maldives
The people of Maldives, known as Maldivians, are a mix of South Asian, African, and Arab influences. They’re known for their warm hospitality and rich cultural heritage.
The Traditional Dress of Maldives
Traditional Maldivian attire is pretty simple yet elegant. Men wear the “libas” or “sarong” paired with a shirt, while women wear a “libaas” (a long dress) or “jilbab”.
Pulses and Recipes
Pulse cultivation is limited in Maldives due to its island geography and lack of arable land. The country relies heavily on imports for pulse consumption.
Maldives cuisine is heavily fish-based. Mugu Riha is a popular vegetarian alternative.
We will cook Mugu Riha, which is a traditional Maldivian lentil curry made with pink lentils (masoor dal) and a blend of spices. We’ll make a veggie version by skipping the tuna fish, and rampa leaves. It has a slight tangy flavor. Mugu Riha is often a “one-pot” boil.
Mugu Riha
Muguriha is a comforting Maldivian masoor dal dish, bursting with flavors of coconut milk, spices, and a hint of tangy lemon. This wholesome dal pairs perfectly with steamed rice, making it a staple comfort food.
You need:
100 gm masoor dal (pink lentil)
1 small onion
1 sprig of curry leaves
2 garlic flakes
1 green chili (according to taste)
¼ cup coconut milk
½ tsp turmeric powder
– Salt to taste
Method:
Wash and soak masoor dal for 10 minutes. Drain.
Put dal in a pan with ½ tsp salt, ¼ tsp turmeric, and 2 cups water.
Bring to a boil. Simmer, covered, removing scum occasionally.
Cook till soft – about 20-25 minutes.
5. Prep the aromatics! Finely slice onion and garlic.
6. Chop the chili.
7. Separate curry leaves from the sprig.
8. Squeeze out the lemon juice.
9. When the dal’s done, add sliced onion, garlic, chili, curry leaves, and spices. Mix well.
10. Add lemon juice and simmer covered for 5 more minutes.
11. Switch off heat, add coconut milk, and mix well.
India is located in South Asia, bordered by the Himalayas, Nepal, and Bhutan to the north, Myanmar and the Bay of Bengal to the east, the Indian Ocean to the south, and the Arabian Sea and Pakistan to the west. Delhi is its Capital.
India, a vast and diverse country in South Asia, is home to over 1.3 billion people, boasting a rich cultural heritage, stunning landscapes, and vibrant cities. From the snow-capped Himalayas to the tropical beaches, India’s geography is as varied as its languages, cuisines, and traditions.
A Few Wonders of India
1. Taj Mahal: The Taj Mahal is an iconic symbol of love and one of the Seven Wonders of the Modern World. This stunning white marble mausoleum in Agra is a masterpiece of Mughal architecture and a must-visit destination.
2. Great Barrier Reef of India: The Great Barrier Reef of India, located in the Gulf of Mannar, is a vibrant marine ecosystem teeming with coral, fish, and other sea life. It’s one of the most biodiverse places on the planet.
3. Khajuraho Temples: The Khajuraho Temples are a UNESCO World Heritage Site, famous for their intricate carvings and sculptures. These 10th-century temples display India’s rich cultural heritage and architectural prowess.
4. Leh, Ladakh: Leh, Ladakh is a breathtaking high-altitude region in northern India, known for its stunning landscapes, monasteries, and adventure opportunities. From snow-capped peaks to serene lakes, it’s a paradise for nature lovers and thrill-seekers.
People of India
The people of India are characterized by their diversity and cultural richness, reflecting the country’s vast geographical and linguistic landscape. With over 1,300 languages spoken and numerous ethnic groups, Indians are united by a shared heritage and tradition of resilience.
The population is a mosaic of various cultures, religions, and customs, contributing to a vibrant societal fabric. India’s people are known for their warmth, hospitality, and strong family values, playing a significant role in shaping the nation’s identity and growth.
Traditional Dress of India
India’s traditional dress is a vibrant mix! For women, the saree is iconic, while men wear the kurta-pajama or dhoti. But with 28 states and countless ethnic groups, pinning down a ‘national dress’ is tough. Each state has its own style – like Maharashtra’s traditional style: Nauvari saree (9-yard) draped like a dhoti for women, Dhoti Kurta for men.
Pulses and Recipes
Pulses are a vital component of Indian agriculture and diet, serving as a primary source of protein. The country is a leading global producer, cultivating a diverse range of pulses including lentils, chickpeas, pigeon peas, and various beans. These crops are often rotated with cereals to enhance soil fertility and promote sustainable agricultural practices.
India’s got two iconic dal recipes: Sambar, the tangy South Indian staple, and Dal Makhani, the rich, creamy North Indian delight.
Today, we’re making Dal Makhani – a rich, creamy lentil curry from Punjab, made with black urad dal, kidney beans, aromatic spices, and a buttery tomato gravy. It’s hearty, delicious, and goes perfectly with naan or rich Indian treat.
Dal Makhani
Dal Makhani is known for its velvet-like texture and deep, complex flavors. Often served with naan or rice, Dal Makhani is a popular comfort food that’s both indulgent and satisfying. Its creamy goodness is a treat for the taste buds!
You need:
100 gm black lentils (urad dal)
25 gm kidney beans (rajma),
2 medium size tomatoes,
½ -inch ginger,
4-5 garlic cloves,
½ tsp cumin seeds
1 tsp Kashmiri red chili powder
15 gm butter
1 tbsp refined oil
Salt to taste
Pinch of sugar
A few Kasuri methi (dried leaves of fenugreek plant)
½ tsp garam masala
1 tbsp thick cream
Method:
Soak sabut urad and rajma together overnight.
Rinse and place them in a pressure cooker with 3 cups of water, ½ tsp salt, and 1 tsp oil.
Cook until the first whistle, then reduce the flame to low and continue cooking for 2 minutes.
Switch off the heat and allow the cooker to cool down naturally.
Check if the dal is tender before proceeding.
6. Finely grate the peeled ginger and garlic.
7. Grate the tomatoes, removing the skin.
8. Heat 1 tbsp oil and 1 tsp butter in a pan over low flame.
9. Add cumin seeds, sauté briefly, then add the grated ginger and garlic.
10. Add 1 tsp Kashmiri chili powder, sauté briefly for color, then add the grated tomatoes and mix well.
11. Fry the spices over moderate heat until the oil separates.
12. Add the cooked dal, mix well, and bring to a boil.
13. Reduce heat to lowest, cook for 15 minutes, stirring occasionally, ensuring the dal doesn’t stick to the bottom. The longer it cooks, the creamier it’ll be.
14. Add 15 gm butter, mix well, followed by methi leaves, and mix again.
15. Adjust the salt and add a pinch of sugar.
16. Simmer the dal for a few more minutes.
17. Add 1 tbsp cream and garam masala, then switch off the heat.
18. Cover and let it stand for a few minutes to allow the flavors to blend.
Bhutan or The Kingdom of Bhutan is a mountainous landlocked country in South Asia, situated in the eastern Himalayas, bordered by China to the north and India to the south (Assam), east (Arunachal), and southwest (Sikkim and West Bengal).
It’s known as the “Land of the Thunder Dragon”. Its capital is Thimphu.
A Few Wonders of Bhutan
1. Paro Taktsang (Tiger’s Nest Monastery): Perched on a cliffside, this sacred monastery is a Bhutanese icon. The trek is challenging, but the views and spiritual vibe are unforgettable.
2. Punakha Dzong: This stunning fortress-monastery is a masterpiece of Bhutanese architecture. Located at the confluence of two rivers, it’s a beautiful and historic site.
3. Haa Valley: Haa Valley is a hidden gem, known for its pristine landscapes, traditional culture, and sacred temples. Explore the valley’s beauty and experience rural Bhutanese life.
4. Dochula Pass: Dochula Pass offers breathtaking views of the Himalayas, including Gangkhar Puensum, Bhutan’s highest peak. The 108 memorial chortens and scenic trails make it a must-visit.
People of Bhutan
The people of Bhutan 🇧🇹! Known for their warm smiles and strong sense of community, Bhutanese folks prioritize harmony with nature and each other. With a mix of ethnic groups like the Ngalop, Lhotshampa, and Indigenous tribes, Bhutan’s culture is rich and diverse.
Gross National Happiness (GNH) is their thing – they focus on wellbeing over wealth.
Traditional Dress of Bhutan
The traditional dress of Bhutan 🇧🇹 is a vibrant story! Men wear the ‘Gho’, a knee-length robe tied with a ‘Kera’ belt, while women wear the ‘Kira’, a floor-length skirt with a ‘Teko’ jacket and ‘Rachu’ sleeves. These aren’t just clothes – they’re woven with tradition, intricate patterns, and a splash of Bhutanese pride.
Pulses and Recipes
Pulse cultivation in Bhutan is quite interesting. Bhutan grows pulses like lentils, chickpeas, and beans, mainly in the temperate and subtropical regions. These crops are often grown as part of crop rotation to improve soil fertility and are a good source of protein in the local diet. Farming practices are mostly organic, aligning with Bhutan’s focus on sustainable agriculture.
Bhutanese Semchum Datshi: A Simple yet Nutritious Delight. Semchum Datshi, which translates to Green Beans and Cheese, is a traditional Bhutanese dish that embodies the simplicity and warmth of the Bhutanese people. Green beans are abundant in Bhutan, and the dish typically features yak cheese.
Dalonthetable decided to add kidney beans to Semchum Datshi enhancing the dish’s colour and nutritional value. The cooking procedure remains the same as the traditional Semchum Datshi.
Semchum Datshi with rajma (kidney bean)
Semchum Datshi with Rajma is a delightful twist on the traditional Bhutanese dish. Adding kidney beans increases protein and fiber, complementing green beans and cheese.
You need:
125 gm green beans (trimmed and cut)
50 gm kidney bean (rajma)
1 medium onion
1 tsp of finely chopped garlic
3 slices of Amal cheese (or substitute for yak cheese)
2 green chilies, to taste
10 gm of butter
Salt, to taste
Method:
Soak kidney beans overnight, wash them, and cook with a pinch of salt till tender.
Drain and set aside.
3. Wash, trim, and cut beans into 1-inch pieces.
4. Finely chop garlic, slice onion, and slit green chilies.
5. In a pan, add the bean, onion, garlic, chilies, salt and the butter.
6. Add a cup of water, bring it to a boil, cover, and cook for 6-7 minutes till the beans were done.
7. Add the cooked rajma to the green beans, mixed well.
8. Top it with 3 slices of cheese, covered, and cooked on low heat till the cheese starts melting.
9. Stir in the melted cheese, coating the beans nicely.
10. Simmered for a minute.
Semchum Datshi’s ready! Goes very well with the local red rice or tingmo.
Bangladesh is bordered by India to the north, west, and east, and Myanmar to the southeast. It has a coastline along the Bay of Bengal to the south. Dhaka is its capital.
Bangladesh is often called the “Land of Rivers” due to the mighty Ganga, Brahmaputra, and Barak rivers converging and forming the world’s largest delta. This unique geography makes the land incredibly fertile.
A Few Wonders of Bangladesh:
1. Sundarbans Mangrove Forest: The Sundarbans is the world’s largest mangrove forest and a UNESCO World Heritage Site. Home to the majestic Royal Bengal Tiger, this vast network of mangrove forests and waterways is a haven for wildlife and nature lovers.
2. Cox’s Bazar Beach: Cox’s Bazar is the longest natural sea beach in the world, stretching over 120 km. With its golden sand, clear waters, and scenic views, it’s a popular destination for relaxation and adventure.
3. Srimangal Tea Estate: Srimangal is known for its lush tea gardens and rolling hills. As one of the largest tea-producing regions in Bangladesh, it’s a great place to explore the tea-making process and enjoy the scenic beauty.
4. Paharpur Vihara: Paharpur Vihara is an ancient Buddhist monastery and a UNESCO World Heritage Site. Dating back to the 8th century, it’s one of the largest archaeological sites in Bangladesh, showcasing the country’s rich cultural heritage.
People of Bangladesh
The people of Bangladesh are warm and vibrant! With Bengali culture at their core, they’re known for hospitality, love for festivals (like Pohela Boishakh), and delicious food. Family, music, and poetry (think Rabindranath Tagore) are big parts of life.
Tradition Dress of Bangladesh
The traditional dress of Bangladesh is the lungi and kurta for men, and the sari for women. Vibrant colours, intricate embroidery, and beautiful fabrics like silk and cotton make these outfits stunning. Festivals and special occasions call for the best traditional wear!
Pulses and recipes
Bangladesh grows pulses like lentils, chickpeas, and mung beans. They’re a vital protein source and fit well in rice-based cropping systems. Efforts are on to boost production to meet local demand.
The most popular everyday dal in Bangladesh is Peyaj Diye Mosur Dal (red lentil with onion).
Peyaj Diye Mosur Dal
Peyaj Diye is a classic Bangladeshi comfort dish that’s as simple as it is delicious. It is a humble yet flavorful dal that’s perfect with steaming hot rice. Give it a try and taste the tradition!
You need:
100 gm red lentils (masoor dal)
2 medium onions, sliced
2-3 green chilies, slit (to taste)
1 tsp grated ginger
1 tsp grated garlic
1 tsp turmeric
Salt to taste
2 tbsp oil
Method:
Finely slice the onions.
Grate the ginger and garlic.
Slit the green chilies lengthwise.
4. Wash and soak the dal for about 10 minutes.
5. Cook it in a pressure cooker with half the onion and ½ tsp salt.
6. Once cooked, add warm water and mix well.
7. Heat oil in a pan and fry 1/3 of the remaining onions until golden brown.
8. Drain on tissue paper to remove excess oil. We’ll use this crispy fried onion to garnish the dal later.
9. Add the remaining uncooked onions to the pan and sauté until soft.
10. Add ginger, garlic, turmeric powder, and green chilies; sauté for a minute or two.
11. Then, add the cooked dal and mix well.
12. Add water to achieve your desired consistency.
13. Skim off any foam that forms on the surface.
14. Simmer for 2-3 minutes, adjust salt to taste, and it’s done!
15. Sprinkle the fried onion over the dal and serve hot with steamed rice.
Afghanistan is a landlocked mountainous country. It is known for its rugged terrain, and rich history as a trading hub. It is strategically located on ancient trade routes – like the Silk Road. Its capital is Kabul.
It is bordered by Pakistan in the east and south, Iran in the west Turkmenistan, Uzbekistan, Tajikistan and China in the north.
A Few Wonders of Afghanistan
1. Bamiyan Buddhas: The Bamiyan Buddhas were two giant statues carved into the mountainside in the 6th century. Sadly, they were destroyed in 2001, but the site remains a powerful reminder of Afghanistan’s rich cultural heritage. Efforts are being made to restore and preserve what’s left. The name Bamiyan is believed to come from the Sanskrit word “Vamiyan”, meaning “the place of shining light” – fitting, given the valley’s stunning mountain surroundings.
2. Shahr-e Zohak (Red City): Shahr-e Zohak, or the Red City, is an ancient city perched on a hilltop. With its stunning architecture and strategic location, it was a key spot for various empires throughout history. Explore the ruins and imagine life in this historic fortress.
3. Band-e Amir National Park: Band-e Amir is a stunning national park with six turquoise lakes. Surrounded by mountains, it’s a breathtaking spot for nature lovers and trekkers. The lakes are considered sacred, adding to the park’s spiritual vibe.
4. Minaret of Jam: The Minaret of Jam is a 12th-century UNESCO World Heritage site. This intricate, tall tower displays Afghanistan’s architectural skill. With its ornate designs and rich history, it’s a must-visit for anyone interested in the country’s cultural past.
People of Afghanistan
The people of Afghanistan are known for their hospitality and strong cultural heritage. With over 14 ethnic groups, including Pashtun, Tajik, and Hazara, Afghanistan’s population is diverse. Traditions like poetry, music, and textiles run deep.
Traditional Dress of Afghan
Afghan traditional dress is all about modesty and style! For men, it’s the pakol cap and keshmiri shalwar kameez. Women wear colourful burqa or hijab with embroidered dresses. Fabrics like cotton and wool are comfy for the climate.
Pulses and recipes
Afghanistan grows pulses like lentils, chickpeas, and beans. They’re a big deal for food security and farmers’ income. Mostly rainfed crops, pulses fit well in Afghan.
Afghan cuisine is characterized by a variety of popular and flavourful dishes that prominently feature pulses and beans, often prepared as stews, soups, and rice-based preparations. Notable examples include Qorma-e-Lubia (kidney bean stew), Mashawa (a hearty mix of beans and barley stew), and Maash Palau (a mung bean and rice dish).
Let’s get cooking with Qorma-e-Lubia!
Lubia (also spelled lobia or lubiya) in Afghanistan generally refers to red kidney beans. (Google)
Qorma-e-Lubia (Afghan Kidney Bean Stew)
Qorma-e-Lubia’s an Afghan classic! Hearty kidney bean stew with onions, tomatoes, and spices. – It is flavorful, and pairs perfectly with naan or rice.
You need:
100 gm kidney beans (rajma)
1 medium size onion,
1 medium size tomato,
2-3 garlic cloves,
½ -inch ginger,
½ tsp cumin seeds
½ tsp coriander seeds
¼ tsp turmeric
¼ tsp chili powder (to taste)
Salt to taste
1 tbsp refined oil/ghee
Method:
Wash and soak the kidney beans overnight.
Rinse and cook the beans with little salt until tender.
3. Coarsely crush cumin and coriander seeds.
4. Peel and grate garlic and ginger. Finely chop onion.
5. Grate tomato, discard skin.
6. Finely chop green onion leaves, set aside.
7. Heat oil in a pan, sauté crushed cumin and coriander seeds over medium heat until fragrant.
8. Add onion, sauté briefly.
9. Add garlic, ginger, and turmeric powder, mix well.
10. Add grated tomato, mix well.
11. Add chili powder (if using), fry spices until oil separates.
12. Add cooked kidney beans, mix well.
13. Add ½ cup warm water, bring to a boil.
14. Adjust the salt and simmer stew for a few minutes, switch off heat.
15. Sprinkle chopped green onion leaves, cover pan, let flavors blend.
South Asia is the southern part of Asia. It is known as the Indian subcontinent. It consists of India, Pakistan, Bangladesh, Bhutan, Nepal, Maldives, Sri Lanka, and Afghanistan.
Maldives and Sri Lanka are the two Island countries.
South Asia is bordered by Himalaya in the north, Indian Ocean and Bay of Bengal in the south. Southeast Asia in the east and central Asia in the west and north.
Pulses and Cuisines In South Asia, pulse cultivation is a significant part of agriculture. Countries like India, Pakistan, and Bangladesh are major producers.
In South Asia, pulse cultivation is a significant part of agriculture. Countries like India, Pakistan, and Bangladesh are major producers. Pulses like lentils (masoor), chickpeas (chana), and mung beans (moong) are staples.
They’re drought-tolerant, improve soil health, and are protein-rich – perfect for veg diets. Mostly grown in winter (rabi season), they’re vital for food security and farmers’ income. Key pulses include: Lentils (masoor), Chickpeas (chana), Mung beans (moong), Pigeon peas (tur/arhar) and Black lentil (urad).
Food Habits:
Food in South Asia: Rice or roti with lentils, veggies, and spices. People rely on lentils/pulses for protein, fish and meat are common too.
Let’s roll through South Asia alphabetically: Afghanistan, Bangladesh, Bhutan, India, Maldives, Nepal, Pakistan, Sri Lanka.
Uzbekistan, a Central Asian country, is surrounded by Kazakhstan to the west, north, and northeast, Kyrgyzstan and Tajikistan to the east, Afghanistan to the south, and Turkmenistan to the southwest. Uzbekistan is uniquely known as a “double-locked” country, being landlocked and surrounded by other landlocked countries. Its capital is Tashkent.
Uzbekistan’s geography is diverse, with the Kyzylkum Desert covering much of the west. The fertile Fergana Valley lies in the east, while the Tian Shan and Pamir-Alai mountains stretch across the southeast. The Amu Darya and Syr Darya rivers are vital for irrigation and support the country’s agriculture, particularly cotton production. The Aral Sea, shared with Kazakhstan, has shrunk significantly due to water diversion.
A Few Wonders of Uzbekistan
1. Registan Square, Samarkand: Registan Square is the heart of Samarkand, a UNESCO World Heritage Site. This majestic square is flanked by three stunning madrasas (Islamic schools) – Ulugh Beg, Sher-Dor, and Tilya-Kori – displaying intricate tile work and architecture.
2. Khiva’s Itchan Kaza: Itchan Kaza, the old city of Khiva, is a well-preserved medieval town. Its narrow streets, ancient mosques, and madrasas transport visitors back in time, offering a glimpse into Uzbekistan’s rich history.
3. Bukhara’s Historic Centre: Bukhara, one of the oldest cities on the Silk Road, boasts a rich history. Its historic centre features ancient mosques, madrasas, and the iconic Kalyan Minaret, showcasing Islamic architecture.
4. Shah-i-Zinda Necropolis, Samarkand: The Shah-i-Zinda necropolis is a stunning complex of mausoleums and mosques in Samarkand. Its intricate tile work, blue domes, and historical significance make it a must-visit wonder in Uzbekistan.
People of Uzbekistan
The people of Uzbekistan are known for their warm hospitality and rich cultural heritage. With a blend of Turkic, Persian, and Russian influences, Uzbek culture is a fascinating mix of traditions. Family and community ties are strong, and guests are treated with great respect. Uzbeks take pride in their history, and their cuisine, music, and crafts reflect this.
The country is also home to stunning architecture, vibrant markets, and the ancient Silk Road cities of Samarkhand and Bukhara.
Traditional dress of Uzbekistan
The traditional dress of Uzbekistan reflects the country’s rich cultural heritage. Men typically wear a ‘cha’pan’, a long, loose-fitting robe often decorated with intricate embroidery, paired with a ‘doppi’, a traditional skullcap.
Women wear colourful dresses, often adorned with vibrant patterns and embroidery, along with a headscarf. Traditional attire is often complemented by handmade jewellery and accessories, displaying the country’s skilled craftsmanship.
Pulses and recipes
Pulse Cultivation in Uzbekistan
Uzbekistan is a significant producer of pulses, particularly chickpeas, lentils, and beans. These crops are mainly grown in rotation with cotton and wheat, helping maintain soil fertility. Pulses are a vital source of protein in the local diet and play a key role in sustainable agriculture. Most cultivation relies on irrigation from the Amu Darya and Syr Darya rivers. Efforts are being made to improve yields and expand pulse production.
We’re cooking Mashhurda (or Moshkhurda) today! In Central Asia, meat is usually the star ingredient in all traditional dishes, but this dish is a cool surprise – beef is optional! We were encouraged because dalonthetable is all about veggie delights, so this one’s a perfect fit. We decided on it right away!
Mashhurda (Uzbek Mung Bean Stew)
Mashhurda is a hearty Uzbek stew made with mung beans, black-eyed peas, veggies, and rice. This comforting dish is packed with flavors from spices, garlic, and fresh herbs. Perfect for a cozy meal with yoghurt on the side.
You need:
50 gm mung beans
25 gm black-eyed beans
50 gm rice
½ tsp pepper powder
½ tsp coriander powder
½ tsp cumin powder
1 tbsp refined oil
Salt to taste
Curd/yogurt to serve
Vegetables:
2 tbsp chopped onion
1 tsp grated garlic
1 medium size green capsicum
¼ cup diced carrot
¼ cup diced potato
1 medium size tomato
Method:
Wash and soak mung and black-eyed beans overnight.
Cook with a bit of salt till tender.
Separate beans from liquid (keep the liquid!).
Prep veggies:
4. Grate tomato (discard skin).
5. Chop onion finely, grate garlic.
6. Dice potato and carrot.
7. Cut capsicum into fine strips.
8. Wash and soak rice for about 10 minutes.
9. Drain and set aside.
10. Heat oil in a pan.
11. Add onion, sauté briefly.
12. Add garlic, then tomato. Fry low till oil separates.
13. Add diced carrot, fry over low heat till tender.
14. Add rice, potato; mix with spice.
15. Add bean liquid and extra water as needed.
16. Stir, cover, cook till potato and rice are done. Stir occasionally.
Turkmenistan is a country located in Central Asia, bordered by Kazakhstan and Uzbekistan to the north, Afghanistan to the southeast, Iran to the south, and the Caspian Sea to the west.
The country is dominated by the Karakum Desert, with most of its population living in scattered oases. Beneath the arid desert landscape lies significant wealth: vast reserves of oil, natural gas, and minerals. The capital, Ashgabat, is renowned for its striking white marble architecture and numerous fountains, displaying the country’s rich cultural heritage and economic prosperity.
A few wonders of Turkmenistan
1. Ashgabat: Ashgabat, Turkmenistan’s capital, is a city of grandeur and beauty. Its white marble buildings, grand monuments, and numerous fountains make it a unique urban wonder. The city’s architecture is a blend of traditional and modern styles, reflecting the country’s rich cultural heritage.
2. Darvaza Crater: The Darvaza Crater, also known as the “Door to Hell”, is a natural gas field in the Karakum Desert that has been burning continuously since 1971. The crater is about 69 meters in diameter and 20 meters deep, creating a mesmerizing fire pit that’s visible from miles away.
3. The Karakum Desert: The Karakum Desert covers about 70% of Turkmenistan, offering breathtaking sand dunes and unique landscapes. This vast desert was once a key part of the ancient Silk Road, with caravans passing through its rugged terrain. Today, it’s a popular destination for adventure seekers and nature lovers.
4. Ancient Merv: Ancient Merv, a UNESCO World Heritage Site, is one of the oldest cities in Central Asia. This ancient city was a major hub on the Silk Road, showcasing Turkmenistan’s rich history and cultural significance. Its ruins include mosques, mausoleums, and caravanserais, telling the story of a bygone era.
People of Turkmenistan
The people of Turkmenistan are known for their hospitality and strong cultural traditions. The majority of the population is ethnic Turkmen, with significant Uzbek and Russian minorities. Traditional Turkmen society is tribal-based, with a strong emphasis on family and community ties.
Traditional dress of Turkmenistan
In Turkmenistan, traditional dress is an important part of cultural identity. Men wear a “telpek” (a high, pointed hat) and a long, loose-fitting robe called a “don” or “chaikhani”. Women wear colourful, intricately embroidered dresses and headscarves, often adorned with traditional patterns and motifs.
The dresses are typically made of silk or cotton, and are designed to be modest yet elegant. Traditional dress is often worn on special occasions and celebrations, showcasing the country’s rich cultural heritage.
Pulses and Recipes
In Turkmenistan, pulses like beans and lentils are cultivated mainly in irrigated areas, playing a vital role in the local diet. The country’s cuisine features dishes like “plov” (rice pilaf with meat and pulses), “shurpa” (soup with meat and pulses), and “manty” (dumplings filled with meat and sometimes pulses). Meat, especially lamb and beef, is a staple ingredient in every dish.
Today, we will try out Unas – A bean soup with noodles.
Unas (Turkmen Bean Soup with Homemade Noodles)
Unas is a comforting Turkmenistan classic. This hearty soup combines tender black-eyed beans, fresh homemade noodles, and aromatic veggies like onions & garlic. Simmered in flavorful veg stock – it’s a cozy bowl of comfort. Perfect fit for dalonthetable!
You need:
50 gm black-eyed beans
1 onion, chopped
1 tsp grated garlic
2 cups vegetable stock
¼ tsp chili flakes/chili powder
1 tbsp refined oil
Salt to taste
2 tsp yogurt/sour cream
Fresh green onion leaves
For Noodles:
50 gm flour
1 tsp refined oil
Pinch of salt
½ cup of hot water
Method:
Soak beans overnight.
Rinse and boil the beans with ¼ tsp of salt until tender.
Make noodles:
3. Mix flour, salt, oil, and hot water. Knead until smooth.
4. Rest dough for 30 minutes.
5. Transfer to a floured surface, knead briefly.
6. Roll out thinly.
7. Flour the dough generously. Roll into a log (like in the picture).
8. Cut the roll into strips with a sharp knife.
9. Open strips, flour to prevent sticking.
10. Slice onion, grate garlic, chop green onion leaves finely.
11. Heat oil in a pan. Add onion, sauté briefly.
12. Add garlic, chilli powder; mix well.
13. Add cooked beans, veg stock. Bring to a boil.
14. Adjust the salt.
15. noodle strips gently, stir to separate.
16. Cook 7-8 mins or till noodles float.
17. Beat yoghurt, add to pot. Simmer for a minute, switch off heat.
18. Unas is ready. Garnish it with the green onion leaves and serve hot.
Tajikistan is a landlocked country in Central Asia. It is bordered by Kyrgyzstan in the north, China in the east and southeast, Afghanistan in the south and Uzbekistan in the west. Its capital is Dushanbe.
Tajikistan is renowned for its stunning natural beauty and unique cultural heritage. The country is dominated by the Pamir Mountains (“Roof of the World”) and Tian Shan range, with rugged terrain covering over 90% of its area. The Fergana Valley is its most fertile region, and the Vakhsh River a key water source, shaping Tajikistan’s climate, culture, and economy.
A few wonders of Tajikistan
1. Pamir Mountains: The Pamir Mountains are a majestic range with peaks over 7,000 meters, including Lenin Peak (7,134m). The range is home to glaciers, valleys, and picturesque villages and lakes. The mountains were part of the legendary Silk Route. Trekking and hiking opportunities abound, with routes like the Pamir Highway offering breathtaking views.
2. Lake Sarez: This stunning lake, known as the “sleeping dragon”, was formed in 1911 when an earthquake triggered a landslide, blocking the Murghab River. The lake’s turquoise waters are surrounded by towering mountains and villages like Sarez and Irkht. It’s a haven for nature lovers and adventure seekers.
3. Iskanderkul Lake: Nestled in the Fann Mountains, this alpine lake is a popular trekking destination. Its crystal-clear waters reflect the surrounding peaks, creating a breathtaking scene. The lake is said to be named after Alexander the Great (Iskander in local legend). The locals called him “Iskander Zulqarnain”, meaning “Iskander the two-horned”
4. Ancient City of Penjikent: This UNESCO World Heritage site showcases ancient Sogdian ruins from the 5th-8th centuries. Explore the excavated streets, temples, and houses, and marvel at the stunning frescoes depicting ancient life and mythology. Penjikent offers a glimpse into Tajikistan’s rich cultural heritage.
People of Tajikistan
The people of Tajikistan are warm and hospitable, with a rich cultural heritage. The majority are ethnic Tajiks, with Uzbek and Russian minorities. You’ll find a mix of traditional and modern influences in their daily lives, with a strong emphasis on family, hospitality, and community. Tajikistan’s diverse history has shaped a unique blend of cultures, making its people a fascinating aspect of this Central Asian nation.
Traditional Dress of Tajikistan
In Tajikistan, traditional dress reflects the country’s rich cultural heritage. Men wear the “chaikhani” or “tuban” (a long, loose-fitting shirt) and “shalvar” (loose pants), often paired with a “toki” (embroidered hat). Women wear colourful, intricately embroidered dresses called “kurta” or “sartorial”, often with a “shapan” (long, loose-fitting coat) and a headscarf.
Traditional attire is often adorned with vibrant patterns, reflecting Tajikistan’s unique cultural identity.
Pulses and Recipes
Pulses play a vital role in Tajikistan’s agriculture and diet. Common pulses like lentils, chickpeas, and beans are staple crops, providing protein-rich food for locals. They’re often grown in rotation with wheat and cotton, improving soil fertility. Cultivation is mainly rain-fed, with some irrigation. Pulses are a valuable source of income for farmers and contribute to food security, making them an essential part of Tajikistan’s agriculture.
Let us try out Tajik Oshi Palav, which is a traditional Tajikistani dish, typically made with lamb or beef and chickpeas. Our version puts a veggie twist on the classic, swapping in protein-packed kidney beans – perfect for Dal On The Table! With a rich spice blend, tender carrots, and fluffy rice, this one-pot wonder is ultimate comfort food – and totally veg-friendly.
Tajik Oshi Palav is a hearty Tajikistani rice dish, packed with flavors and textures. This veggie version swaps lamb for kidney beans, cooked with aromatic spices, carrots, and garlic. A comforting one-pot wonder perfect for a cozy meal!
You need:
50 gm kidney beans
50 gm chickpeas
100 gm rice
1 medium onion,
50-60 gm carrots,
1 whole garlic
1/2 tsp ground cumin
2 tbsp refined /olive oil
1 cup hot water/veg broth
Fresh coriander/green onion leaves for garnish
Salt to taste
Method:
Soak kidney beans and chickpeas separately overnight.
Rinse and cook them separately with a pinch of salt until tender.
3. Finely chop the onion, cut carrot into long, thin strips, and chop the green onions.
4. Rinse the rice and soak it in water for 15 minutes
5. Heat oil in a pan and sauté the chopped onion, the carrots, garlic, spices, and salt for a few seconds.
6. Add chickpeas and kidney beans, sauté gently.
7. Add 1 cup hot water, mix well.
8. Spread soaked rice on top, sprinkle raisins, and press garlic in the center.
9. Water should just cover the ingredients.
10. Cover and cook on low heat for 20-25 minutes.
Check if the rice is cooked – should be fluffy and tender
Dal On The Table 