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.
Bahrain, officially the Kingdom of Bahrain, is an archipelago of 33 islands in the Persian Gulf, between Saudi Arabia and Qatar. It’s connected to Saudi Arabia via the King Fahd Causeway. The capital of Bahrain is Manama.
It was the first Gulf state to discover oil in 1932.
A Few Wonders of Bahrain
1. Bahrain Fort (Qal’at al-Bahrain): The Bahrain Fort, a UNESCO World Heritage Site, is a historic site that showcases the country’s rich history. This archaeological site features layers of occupation dating back to 2300 BC, including the Dilmun period. The fort’s strategic location offers stunning views of the surrounding area.
2. Grand Mosque (Al-Fateh Mosque): The Grand Mosque, also known as Al-Fateh Mosque, is one of the largest mosques in the world and a prominent landmark in Bahrain. Built in 1987, it can accommodate up to 7,000 worshippers. The mosque’s stunning architecture and beautiful gardens make it a popular tourist destination.
3.Tree of Life: The Tree of Life is a 400-year-old tree that stands alone in the desert, about 2 km from Jebel Dukhan. The tree is a symbol of resilience and has become an iconicsymbol of Bahrain. Despite the harsh desert climate, the tree thrives, supported by an underground water source.
4. Wadi Al-HammamWadi: Al-Hammam is a scenic valley with natural springs, lush greenery, and stunning rock formations. Located near the village of Hamam, it’s a popular spot for hiking and picnics. The valley’s natural beauty offers a tranquil escape from the city’s hustle and bustle.
People of Bahrain
Bahraini people are known for their warm hospitality and rich cultural heritage. The population is a mix of locals and expats. The Bahrainis are proud of their traditions. Bahrainis blend modern life with traditions like pearl diving and traditional coffee-making.
Traditional Dress of Bahrain
The traditional dress for Bahraini men is a “thobe” (or dishdasha), typically white. Women wear an “abaya” with a “shayla” (headscarf). These outfits reflect Bahrain’s cultural heritage and are often worn on special occasions.
Pulses and Recipes
Pulse cultivation in Bahrain is limited due to the country’s arid climate and limited arable land. Bahrain relies heavily on imports to meet its pulse needs, though some farmers grow small quantities of pulses like lentils or beans using irrigation in controlled environments. The focus is more on crops like dates, vegetables, and fodder for livestock.
People in Bahrain do use pulses and beans in traditional dishes. You’ll find pulses like chickpeas in dishes like ‘machboos’ (a rice dish with meat or fish), and beans in stews or soups like ‘harees’ (a wheat and meat porridge sometimes made with beans). Pulses add protein and flavor to local cuisine.
Bahraini cuisine features several traditional pulse-based dishes, often served during breakfast or as part of a larger communal meal. Pulses like fava beans, chickpeas, and lentils are staples in the local diet, reflecting both indigenous traditions and historical trade influences from across West Asia and India.
Today we are cooking Hamsat Nikhee a staple Bahraini breakfast. Nikhee means chickpeas in Bahrain.
Hamsat Nikhee
Hamsat Nikhee is a traditional Bahraini breakfast. This dish is known for its balance of savoury spices and the slight tang from tomatoes and lemon.
You need:
150 gm chickpeas
1 medium size onion
1 tsp grated garlic
1 green chili finely chopped
2 large tomatoes
½ tsp ground cumin
½ tsp pepper crushed
A few sprigs of coriander leaves
1 tbsp lemon juice
1 tbsp refined oil
Salt to taste
Method:
Wash and soak chickpeas overnight.
Rinse and pressure cook with ½ tsp of salt and ½ cup of water until tender and retain their shapes.
3. Chop the onion, chili, and coriander leaves finely.
4. Grate the garlic and tomatoes (discard the skin) and set aside.
5. Heat oil in a pan over medium heat.
6. Add the chopped onion and saute until they are soft and lightly browned.
7. Stir in the garlic and chili and cook for another few seconds until fragrant.
8. Add cumin and pepper crush and stir in well and fry for few seconds more.
9. Add the grated tomatoes to the pan and cook until the tomatoes separate from the oil. Stir occasionally.
10. Add the cooked chickpeas with the water and mix well.
11. Keep stirring and ensure the chickpeas are thoroughly coated in the spiced tomato base.
12. Reduce the heat to low and cover the pan and let it simmer for about 5-minutes. This allows the chickpeas to absorb the flavours.
13. Add the lemon juice and adjust the salt.
14. Stir fresh coriander and serve hot with traditional bread Khubz (flatbread). Enjoy!
While researching West Asian cuisine, I discovered Amina’s blog, Hungry Paprika. Her posts were a huge help in understanding Middle Eastern spices more clearly.
Amina notes that “baharat” simply means “spices,” not one set formula. While she shares her mom’s blend, she makes it clear there’s no single correct recipe — each cook or family has their own. So, if you’re missing an ingredient or two, don’t stress. Use what you have and make it yours.
She shared a beautiful recipe for making it from scratch — you can find it [here on Hungry Paprika]. Inspired, I decided to make my own batch of Baharat for my upcoming recipes.
Another common flavour I learned about is Loomi, or dried black lime. I made that too. Yes, there are substitutes for both Baharat and loomi, but I wanted to prepare them myself so my dishes could be as authentic as possible.
A big thanks to Amina and Hungry Paprika for the guidance! Baharat Spice — adapted from _Hungry Paprika_
This is Amina’s whole-spice recipe. In brackets I’ve noted what I used when I didn’t have the original ingredient.
Baharat Spice
Baharat blooms when it’s roasted and ground — the cinnamon and cloves turn soft and sweet, while pepper and cumin add a warm, earthy hum that settles deep into lentils.
You need:
2 teaspoons curry powder
1 1/2 teaspoons black peppercorns
1 1/2 large cinnamon sticks, broken into smaller pieces
1 1/4 teaspoons cardamom pods, about 16
3/4 teaspoon cumin seeds
3/4 teaspoon cloves
1/2 large nutmeg, about 1 cm
1 1/2 teaspoons whole allspice (didn’t have — substituted extra 1/2 tsp cloves + extra 1/2 cinnamon stick + ¼ tsp nutmeg)
Method:
Toast: Toast all whole spices in a dry pan on low heat until fragrant, 2–3 minutes. Let cool.
Grind: Grind the cooled spices to a fine powder. Add the powdered curry powder and give a quick pulse. Here is your Baharat Spice. Store airtight.
~~~~
How to Make Loomi at Home.
Loomi, or dried black lime, adds a deep, tangy flavour to stews and rice dishes. You can make it yourself with just limes, salt, water, and sunshine — or an oven.
Method:
Blanch the limes: Wash the lemons. Bring ½ litre of water and ½ tsp salt to a boil. Add whole limes and boil for 1–2 minutes.
Shock in cold water: Immediately transfer them to a bowl of ice-cold water for 4–5 minutes to stop the cooking.
This blanching step helps draw some of the bitterness from the peel and pith into the water. The salt also cleans the surface and helps protect the limes from microbes during drying.
Sun-dry: Pat the limes dry and place them on a plate in direct, strong sunlight. If you live in a hot, dry climate, this takes 3–30 days. Turn them occasionally for even drying. The heat and salt together create an environment that discourages microbial growth during the long drying process.
Check for doneness: They’re ready when the limes feel light, hard, and rattle or sound hollow when shaken.
That’s your loomi.
Oven method: If you don’t have strong sun, place the blanched limes directly on the oven rack for airflow. Use the lowest setting, 60–80°C / 140–175°F, and dry for 2–4 days intermittently. Leave the oven door cracked slightly and check daily.
The Arabian Peninsula comprises Saudi Arabia, UAE, Qatar, Bahrain, Oman, Kuwait, and Yemen.
It’s bounded by Egypt to the northwest, Jordan and Iraq to the north, the Persian Gulf to the east, the Arabian Sea and Indian Ocean to the south, and the Red Sea to the west.
Pulse Cultivation
The Arabian Peninsula is a region where ancient desert traditions meet modern global trade. While the arid climate makes large-scale farming a challenge, pulses have remained a cornerstone of the diet for centuries due to their long shelf life and high nutritional value. Lentils and chickpeas are grown in some areas with irrigation.
Today, the Arabian Peninsula is more than just a consumer. Countries like the UAE have become global hubs for the pulse trade. They import vast quantities of lentils and chickpeas from other parts of Asia and redistribute them to the rest of the world, keeping the “Pulses from Asia” project connected to every corner of the globe.
Pulses in the Arabian Peninsula are often slow-cooked to bring out their creamy textures and paired with aromatic spices like cardamom, cumin, and black lime called Loomi.
Let’s go through the countries alphabetically, starting with Bahrain. But first, a quick stop in my kitchen to make two key spices: baharat and loomi.
Across the ancient trade routes of West Asia, maps dissolve into market squares and dry soils give rise to deep-rooted traditional. Every pulse carries the warmth of the sun that baked the earth, and every dish carries the soul of the home that shared it. Join us as we follow the coordinates, step into local kitchens, and cook our way through a shared heritage that spans from their fields to our plates.
Location: West Asia
West Asia’s got an impressive location! It is the westernmost part of Asia, also called Western Asia or Southwest Asia. Diverse nations, and interesting borders:
– North: Russia, Europe, Black Sea
– East: Caspian Sea, Central Asia, South Asia.
– West: Mediterranean Sea, Egypt and Red Sea
– South: Arabian Sea, Gulf of Aden.
West Asia, a region known for its rich cultural heritage and diverse culinary traditions, is home to a wide array of countries with unique flavors and ingredients. Pulses – edible seeds like lentils, chickpeas, and beans – pack a punch with protein, fiber, and nutrients, and are a staple in West Asia, blending rich traditions with nutrition and flavor.
With 19 countries in West Asia, let’s break down the food cultures into groups, highlighting common threads and specialties into 4 groups for easier exploration.
1. Arabian Peninsula: Saudi Arabia, UAE (United Arab Emirates), Qatar, Bahrain, Oman, Kuwait, Yemen.
2. Mediterranean Basin: Cyprus, Israel, Lebanon, Syria, Jordan, and Palestine.
3. North West Asia: Turkey, Armenia, Azerbaijan, and Georgia.
4. Central West Asia: Iran, Iraq.
Pulse cultivation in West Asia
Pulse cultivation is a significant aspect of West Asia’s agriculture, with countries like Turkey, Iran, and Syria being major producers.
Pulses like lentils, chickpeas, and faba beans are commonly grown in the region, often under rainfed conditions. These crops are crucial for food security, nutrition, and soil health.
We will explore each region and their countries alphabetically.
Sri Lanka’s an island nation in South Asia, located off India’s southern coast in the Indian Ocean. The Palk Strait separates it from India. Colombo’s the largest city and commercial hub, and Sri Jayawardenepura Kotte is the capital. It’s often called the “Pearl of the Indian Ocean.
A Few Wonders of Sri Lanka
1. Sigiriya Rock Fortress: Sigiriya is an ancient rock fortress and UNESCO World Heritage Site, featuring stunning frescoes and breathtaking views. This 5th-century wonder is a testament to Sri Lanka’s rich history and architectural ingenuity.
2. Adam’s Peak (Sri Pada): Adam’s Peak is a sacred mountain with a footprint-shaped depression believed to be a sacred site for Buddhists, Hindus, and Muslims. The climb is challenging, but the views are unforgettable.
3. Nuwara Eliya Tea Plantations: Nuwara Eliya is a picturesque hill town famous for its lush tea plantations. Take a stroll through the rolling hills, visit a tea factory, and enjoy the scenic beauty.
4. Polonnaruwa Ancient City: Polonnaruwa is a UNESCO World Heritage Site, featuring ancient ruins, temples, and statues. Explore the well-preserved city and uncover Sri Lanka’s rich history and cultural heritage.
People of Sri Lanka
The people of Sri Lanka are known for their warmth and hospitality. With a mix of ethnic groups like Sinhalese, Tamils, Muslims, and others, Sri Lanka’s population is culturally rich and diverse. They take pride in their traditions, festivals, and heritage, making the country vibrant and welcoming to visitors.
Traditional Dress of Sri Lanka
The traditional dress of Sri Lanka is a lovely blend of cultural influences. For men, the sarong (called “sarama”) and shirt are common, while women often wear a beautiful sari, typically in elegant drapes like the “osaria”. These outfits reflect the country’s heritage and are worn on special occasions.
The osaria sari is a traditional Sri Lankan style where the sari is draped in a unique way, often with a pleated front and tucked at the back. Men wear a “sarama” (sarong) with a shirt for formal occasions.
Pulses and Recipes
Pulse cultivation in Sri Lanka is a significant part of the country’s agriculture. Main pulses grown include cowpeas, green gram, and black gram. These protein-rich crops are vital for local food security and often intercropped with rice or other crops.
Pulses play a starring role in Sri Lankan cuisine. Dals like cowpea, green gram, and mung are commonly used in curries, sambols, and pittu. They’re often cooked with coconut milk, spices, and veggies, adding protein and flavor to meals. A staple in many households!
Dal Curry (Parippul)
Dal Curry, also known as Parippul, is a comforting Sri Lankan staple that’s both nourishing and flavorful. Made with lentils, aromatic spices, and a hint of coconut milk, it’s a perfect accompaniment to steamed rice. The blend of spices, curry leaves, and tempered rye seeds gives it a distinct, mouth-watering flavor that’s hard to resist!
You need:
100 gm red lentils (Masoor dal)
1 onion,
½ inch ginger
1 small garlic
2 tomatoes,
½ tsp turmeric powder
Salt & chili to taste
1 tbsp coconut milk (optional)
Final tempering:10 curry leaves, ½ tsp rye seeds, 1 small red dried chili, a few garlic flakes.
Method:
Finely chop the onion.
Grate a few garlic flakes and ginger.
Slit green chili and prep curry leaves.
Slice a few garlic flakes thin.
Finely chop dried red chili. Grate tomatoes, discarding skin.
Remove the curry leaves from the stem.
7. Rinse and soak dal for 5 minutes.
8. Add ginger, green chili, and ½ tsp salt and half of the chopped nion.
9. Pressure cook, with 1 cup water for 1 minute or till tender.
10. Heat 1 tbsp oil in a pan, add onion, and sauté till lightly browned.
11. Add garlic, ½ tsp turmeric powder, and fry for a minute on medium heat.
12. Mix in grated tomato, combine well.
13. Fry till the spice mix separates from the oil.
14. Add cooked dal, adjust water for desired consistency. Bring to a boil, then simmer for a few minutes.
15. Stir in 1 tbsp of coconut milk and mix well and simmer the dal for another minute or so.
16. Heat 1 tbsp of refined oil and fry Rye seeds, dried red chili, garlic sliced and curry leaves for a few seconds.
Finish & serve:
17. Pour in the tempering, over the dal and mix well.
18. Cover, let the flavors blend for a few minutes.
Pakistan is a South Asian country. It is bordered by India and China to the east, Afghanistan to the west and north, Iran to the west, and a coastline along the Arabian Sea to the south. Islamabad is its capital.
1. K2 (Mount Godwin-Austen): K2 is the second-highest peak in the world and a formidable challenge for climbers. Located in the Karakoram range, it’s a breathtaking sight.
2. Hunza Valley: Hunza Valley is a picturesque region with stunning mountain scenery, glaciers, and ancient forts. The valley’s beauty and rich culture make it a must-visit.
3. Mohenjo-Daro: Mohenjo-Daro is an ancient Indus Valley Civilization site and a UNESCO World Heritage Site. Explore the ruins and uncover Pakistan’s rich history.
4. Fairy Meadows National Park: Fairy Meadows is a beautiful valley with breathtaking views of Nanga Parbat, the ‘Killer Mountain’. Trek through meadows and forests to experience the area’s natural beauty.
People of Pakistan
The people of Pakistan are known for their hospitality and warmth. With a population of over 240 million, Pakistan is home to diverse ethnic groups like Punjabis, Sindhis, Pashtuns, Balochis, and many others. Urdu is the national language, but regional languages like Punjabi, Sindhi, and Pashto are also widely spoken.
Pakistani culture is rich in traditions, with a strong emphasis on family, respect, and community. From vibrant festivals like Eid to delicious cuisine, Pakistan’s people highlight a unique blend of history and modernity.
Traditional Dress of Pakistan
The traditional dress of Pakistan reflects the country’s rich cultural heritage. For men, the shalwar kameez is a staple, often paired with a waistcoat or jacket for formal occasions. Women typically wear a shalwar kameez, often adorned with intricate embroidery or prints, and may add a dupatta (scarf) for modesty.
Regional variations like the Sindhi ajrak or Balochi dresses highlight the country’s diverse textile traditions. These traditional outfits are not only comfortable for Pakistan’s climate but also a symbol of cultural pride.
Pulses and Recipes
Pakistan is a significant producer of pulses, with chickpeas (chana dal) being the major crop. The country’s arid and semi-arid regions, particularly Punjab and Sindh, provide suitable conditions for pulse cultivation. Other pulses grown in Pakistan include lentils (masoor), mung beans (moong), and urad beans (black gram). The country’s pulse production has been increasing, but it still relies on imports to meet domestic demand. Efforts to improve yields and expand cultivation areas are underway to enhance self-sufficiency.
Today we are cooking “Mian Ji Ki Daal”, a legendary mixed lentil dish from Lalamusa, Pakistan.
Mian Ji Ki Daal (Mixed Pulses)
This savoury dish blends chana dal, masoor dal, and urad dal, cooked to perfection with aromatic spices, and desi ghee, resulting in a thick, creamy delight. It is truly an unforgettable flavour profile.
You need:
100 gm chana dal (chickpea lentil)
50 gm masoor dal (pink lentil)
50 gm urad dal (white lentil)
2 medium size onion
1 green chili (adjust to taste)
1 tsp grated garlic
1 tbsp finely chopped coriander leaves
¼ tsp turmeric powder
1 tsp black pepper powder
1 tsp cumin powder
1 tbsp desi ghee (clarified butter)
Salt to taste
Method:
Wash chana dal, masoor dal, and urad dal separately.
Drain the chana dal and set it aside, but soak the masoor and urad dal in water for an hour.
Now, place the soaked masoor and urad dal into a pressure cooker along with the drained chana dal, ½ tsp salt, and enough water.
Cook until the dals are done – chana should be tender but still hold its shape, and masoor and urad should be nice and creamy.
5. Thinly slice the onion, grate the garlic, and finely chop the green chili and coriander, and set aside.
6. Heat some oil in a pan and crisp up those onion slices till they’re golden brown.
7. Drain excess oil on kitchen tissue and set aside.
8. In a pan, heat 1 tbsp ghee over medium heat.
9. Toss in the grated garlic and sauté for a few seconds till it’s lightly golden.
10. Now add the cooked dal, mix well, and bring it to a simmer.
11. Mix 1 tbsp water with ¼ tsp turmeric powder to make a smooth paste.
12. Add this to the dal and mix well. Cook for 2-3 minutes, stirring continuously to get that nice blend of flavours.
13. Add the chopped chili and coriander leaves, mix well.
14. Now add those crispy fried onions and stir continuously – this’ll add a nice crunch and flavour.
15. Keep the dal simmering and stirring to avoid any burning at the bottom.
16. Mix pepper and cumin powder with 2 tbsp water, pour into the dal, and give it a good stir.
17. Adjust the consistency with a bit of warm water.
18. Cover and let it simmer on low heat for a few minutes so the flavors meld together.
Done! Serve with basmati rice, naan, or roti – enjoy!
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.
Dal On The Table 