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.
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.
Dal On The Table 