Dal On The Table

Pulses in Bangladesh Cuisine

Bangladesh: Location and people

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.

Happy cooking, and enjoy your Peyaj Diye!

Coming up next…. Pulses from Bhutanese cuisine

********

Pulses in Afghanistan Cuisine

Afghanistan: Location and People

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.

16. Serve hot with steamed rice.

Qorma-e-Lubia is ready! Enjoy!

Happy cooking!

Coming up next…. Pulses in Bangladeshi cuisine

******

Pulses in South Asian Cuisine

South Asia: Location

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.

Happy reading!

Coming up next…Pulses in Afghanistan cuisine.

******

Pulses in Uzbekistan Cuisine

Uzbekistan: Location and People

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.

17. Add crushed cumin, coriander powder, pepper powder; bring to boil.

18. Add cooked beans, capsicum.

19. Simmer for 5 minutes, stirring occasionally.

20. Switch off heat, cover for 10 mins.

21. Serve hot with curd/yogurt.

Enjoy your Mashhurda.

Happy cooking!

Coming up next… Pulses in South Asian Cuisine.

*****

Pulses in Turkmenistan Cuisine

Turkmenistan: Location and People

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.

Happy cooking!

Coming up next… Pulses in Uzbekistan cuisine

******

Pulses in Tajikistan Cuisine

Tajikistan: Location and People

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

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

Your Tajik Oshi Palav is ready – enjoy it hot!

Happy cooking!

Coming up next…Pulses in Turkmen cuisine.

******

Pulses in Kyrgyzstan Cuisine

Kyrgyzstan: Location and People

Kyrgyzstan, a landlocked country in Central Asia. It is bordered by Kazakhstan in the north, China in the east and southeast, Tajikistan in the south, and Uzbekistan in the west. Its capital is Bishkek.

Kazakhstan is known for its stunning natural beauty, with snow-capped mountains, crystal-clear lakes, and lush valleys. The country’s rich nomadic heritage and unique culture are reflected in its traditional yurt dwellings, vibrant textiles, and epic poetry. With a mix of traditional and modern influences, Kyrgyzstan is a fascinating destination for those interested in exploring the Silk Road history and breathtaking landscapes.

A few wonders of Kyrgyzstan

1. Lake Issyk-Kul: A stunning alpine lake, one of the largest in the world, and the 10th largest by volume. Its crystal-clear waters are surrounded by majestic mountains.

2. Tian Shan Mountains: Part of the famous Silk Road, these rugged mountains offer breathtaking scenery, trekking trails, and opportunities for adventure sports.

3. Burana Tower: An ancient minaret in the Chuy Valley, dating back to the 11th century. It’s a remnant of the Kara-khanid Khanate and offers a glimpse into Kyrgyzstan’s rich history.

4. Jeti-Oguz (Seven Bulls) Rocks: A stunning rock formation near Karakol, featuring seven red sandstone cliffs that resemble bulls. It’s a popular spot for hiking and taking in the natural beauty.

People of Kyrgyzstan

The people of Kyrgyzstan are warm and welcoming, with a rich cultural heritage. They have a unique blend of traditional and modern influences in their daily lives, from nomadic herding to urban city living. The Kyrgyz people are known for their resilience, adaptability, and strong sense of community, making Kyrgyzstan a fascinating place.

Traditional dress of Kyrgyzstan

The traditional dress of Kyrgyzstan reflects the country’s rich cultural heritage and nomadic roots. The national attire, known as “Kiyiz” or “Shyrdak”, features vibrant colors, intricate embroidery, and beautiful textiles, often adorned with traditional patterns and symbols.

Men typically wear a “Kalpak” (a felt hat) and a long, loose-fitting robe called a “Chapan”, while women wear a colorful, embroidered dress called a “Köölek” or “Kyrgyz Khee”. These traditional outfits are often worn on special occasions and celebrations, highlighting the country’s unique cultural identity.

Pulses and Recipes of Kyrgyzstan

In Kyrgyzstan, pulse cultivation is limited, with wheat, maize, potatoes, and sugar beets being the primary crops. As a result, pulses are not a staple in the traditional Kyrgyz diet, which focuses on meat, bread, and dairy products. However, pulses like beans and lentils are consumed, often in soups, stews, or as fillings in dumplings like Manti.

The country’s nomadic heritage and harsh climate have shaped food habits, with a focus on hearty, high-calorie dishes to sustain through the harsh winters. Pulses are valued for their nutritional benefits and are often used in traditional dishes, particularly in rural areas where they are more readily available.

Today, we are cooking Kyrgyz Oromo! Oromo are big dumpling. Traditionally, they are filled with meat, pumpkin, onion, and pepper. We are trying a vegan twist – swapping meat for mung beans, rest same! Mantis are mini dumplings.

Kyrgyz Oromo (Kyrgyz Bean Dumplings)

Kyrgyz Oromo, also known as Kyrgyz Bean Dumplings, are a traditional dish in Kyrgyz cuisine. These steamed dumplings are filled with a mixture of mung beans, pumpkin, onions, and spices, wrapped in a thin dough wrapper. Often served as a snack or appetizer.

You need:

Filling:

50 gm mung beans

1 medium size onions

50 -60 gm grated carrots/pumpkin

½ tsp cumin powder

½ tsp pepper powder

Salt to taste

1 tbsp of chopped herbs (like parsley, cilantro, and green onion leaves)

2 tbsp refined oil

Dough:

100 gm flour

1 tbsp refined oil

Pinch of salt

Hot water to make the dough

Method:

Wash and soak the mung beans overnight.

Make dough:

2. Mix flour, salt, oil, and warm water. Knead until smooth. Rest for 30 minutes.

3. Cut, chop, and grate the herbs, onion and the pumpkin and keep them aside.

Prepare filling:

4. Rinse the soaked mung bean and cook until tender. Make sure that they do not become mashy.

5. Heat 2 tsp of oil in a pan.

6. Add the onion, herbs, cumin and pepper powder and saute for few minutes.

7. Add the cooked mung beans and mix well and remove them from the pan.

8. In the same pan heat another 2 tsp of oil.

9. Add the onion, herbs, cumin and pepper powder and saute for few seconds.

10. Add the grated pumpkin and saute for few seconds again.

11. Remove them from the heat.

12. Roll out the dough as thinly as possible into a big circle.

13. Brush the top of the circle with oil.

14. Add filling sparingly.

15. Roll it up slowly like a log.

16. Sealed the ends so that fillings would not come out.

Prepare the steaming:

17. Line the pan with buttered paper.

18. Place the dumpling as shown in the picture.

19. Steam the dumpling for 40-45 minutes until the dough is cooked.

20. Slice and serve hot with yogurt or sour cream.

Happy cooking!

Coming up next…..Pulses in Tajikistan cuisine

*******

Pulses in Kazakhstani Cuisine

Kazakhstan: Location and People

Kazakhstan’s situated in Central Asia, and it is the world’s largest landlocked country!

It is bordered by Russia to the north, China to the east, Kyrgyzstan, Uzbekistan, and Turkmenistan to the south, and a coastline along the Caspian Sea. A tiny part of it extends into Eastern Europe. The capital is Astana.

The landscape’s a mix of steppes, mountains, deserts, and forests. The country’s rich nomadic heritage and unique culture are reflected in its traditional Koshma uy (Yurt) dwellings. The country’s packed with mineral resources – oil, coal, and uranium, to name a few!

A few wonders of Kazakhstan

1. Baikonur Cosmodrome:

The Baikonur Cosmodrome is a legendary spaceport that’s been launching spacecraft into orbit since 1957. Located in the Kyzylorda region, it’s the world’s first and largest operational space launch facility. The cosmodrome’s still active today, with international crews launching to the International Space Station from its iconic launch pads.

2. The Altai Mountains: The Altai Mountains are a breathtaking range in eastern Kazakhstan, where snow-capped peaks meet lush forests and pristine lakes. This stunning landscape’s home to rare wildlife like snow leopards and golden eagles. Hike, ski, or simply soak in the natural beauty – the Altai Mountains are an adventurer’s paradise!

3. The Great Silk Road: Kazakhstan’s part of the ancient Silk Road, a network of trade routes that connected East and West. Visit the historic cities of Turkestan and Taraz to experience the bustling markets, majestic mosques, and vibrant culture of the Silk Road era. It’s a journey through time, with tales of merchants, travelers, and conquerors.

4. Lake Kaindy: Lake Kaindy is a surreal natural wonder in the Tian Shan mountains. A 1911 earthquake created this stunning lake, with its eerie, submerged tree trunks rising from the crystal-clear waters. Surrounded by towering peaks and alpine meadows, Lake Kaindy’s a must-see destination for nature lovers and photographers.

People of Kazakhstan

The people of Kazakhstan are known for their warm hospitality and rich cultural heritage. As a crossroads of Europe and Asia, Kazakhstan’s population is a vibrant mix of ethnic groups, including Kazakhs, Russians, and many others. You’ll find a unique blend of traditional and modern influences in their daily lives, food, and celebrations.

Traditional Dress of Kazakhstan

The traditional dress of Kazakhstan reflects the country’s rich cultural heritage and nomadic roots. The Kazakh national dress, known as ‘Kazak kostyum’, typically includes a long, loose-fitting tunic and trousers for men, and a long dress with a headdress for women. The dresses are often made from luxurious fabrics like silk and adorned with intricate embroidery, patterns, and traditional Kazakh motifs

Pulses and recipes

Kazakhstan’s got a history of wheat farming, but the challenging Central Asian terrain made agriculture tough. Pulses and beans weren’t traditionally a big part of their cuisine, and they’re often paired with meat when used.

We couldn’t find any traditional pulse-based recipes, so we got creative! We took Baursak, a classic Kazakh dessert made with flour, and modified it by combining mung bean flour with regular flour.

Mung bean flour’s packed with nutrients and flavor, so we think it’s a great substitute for wheat flour. Give it a try and let us know what you think! We at Dalonthetable thought it’d be a great idea to experiment with it and we’re excited to share with you.

Kazakh Baursak

Kazakh Baursak are traditional Kazakh fried dough balls or shapes, typically enjoyed as a sweet treat or snack. These crispy, golden bites are infused with a hint of vanilla and coated in powdered sugar, making them a delightful indulgence at gatherings and celebrations.

You need:

30 gm mung bean flour

30 gm flour

1 tbsp sugar

1 tbsp butter

1 tsp active dry yeast

1/8 cup milk

1/8 cup water

1 tsp vanilla

Refined oil for frying

½ cup of icing sugar

Method:

To make Kazakh Baursak,

Mix dry ingredients: flour, mung bean flour, sugar, yeast, and butter.
In another bowl, combine milk, water, and vanilla.

3. Pour the wet mix into the dry ingredients and bring it all together into a soft dough.

4. Give it a good knead, then cover with a towel or cloth.

5. Let it rest for an hour or so, till it raises.

6. Dust the surface with flour, plunk the dough down, and give it a quick knead.

7. Roll it out evenly to– about 0.5 cm thick.

8. Cut the dough into various shapes and sizes using biscuit cutters, as you like.

9. Heat oil in a pan for frying.

10. Meanwhile, prepare a plate lined with kitchen paper to drain excess oil from the fried pieces.

11. Transfer the hot golden brown fried pieces into a bowl of powdered sugar and toss gently to coat evenly.

12. Repeat the frying and sugar-coating process with the remaining biscuit shapes until all are done.

Enjoy!

Happy cooking!

Coming up next…..Pulses in Kyrgyzstan Cuisine

******

Pulses in Central Asian Cuisine

Central Asia: Location and Food Habits

There are five countries in central Asia, Kazakhstan, Kyrgyzstan, Tajikistan, Turkmenistan and Uzbekistan.

Central Asia is a vast landlocked region, nestled between Russia in the north, China to the east, and Iran, Afghanistan, and Pakistan to the south, with the Caspian Sea bounding it to the west.

Central Asia’s geography is a mix of vast grassy steppes, towering mountain ranges, and sprawling deserts. The region was part of the Russian Empire, then the Soviet Union, before gaining independence in 1991. As a key stopover on the Silk Road, it’s been a cultural melting pot, with a rich history of nomadic tribes calling it home.

Pulses and Food

A cuisine shaped by geography! Central Asia’s harsh climate, with its deserts, mountains, and extreme weather, demands hearty food. Traditionally, the people of central Asia are nomadic and relied on rich, sustaining ingredients like meat and dairy. Over time, locals started cultivating fruits, veggies, and pulses, blending them into traditional recipes. Now, you will find pulses starring in some classic dishes – or veggie-only versions.

Central Asians love their meat-based dishes, with beef, mutton, and horse meat being staples. Bread, noodles, and rice are other main components of their diet. Traditional dishes like shashlik (skewered meat), lagman (hand-pulled noodles), and plov (rice dish) are popular. Dairy products like yogurt, cheese, and kumis (fermented mare’s milk) are also widely consumed. Meals often feature fresh fruits, nuts, and seeds, reflecting the region’s rich nomadic heritage.

Lentils, chickpeas, and mung beans are there in dishes like soups, stews, and salads, adding protein and fiber to the local diet.

We will take you through each country, alphabetically – Kazakhstan, Kyrgyzstan, Tajikistan, Turkmenistan, and Uzbekistan.

Share your thoughts, suggestions, and comments with us!

Happy reading!

Coming up next……Pulses in Kazakhstani Cuisine

*******

Pulses in North Asian Cuisine

North Asia comprises a vast and unique region in Russia called Siberia.

Pulses in Siberian Cuisine

Siberia: Location and People

Siberia, a vast Russian region, spans across most of Northern Asia, covering nearly three-quarters of Russia. It’s bounded by the Arctic Ocean to the north, the Pacific Ocean to the east, the Ural Mountains (Euro Russia) to the west, and Kazakhstan, Mongolia, and China to the south.

Novosibirsk is often called Siberia’s unofficial capital. It is a major hub for culture, industry, and transport.

As I began to write about Siberia (part of Russia), the iconic image of Dr. Zhivago amidst the vast, snowy wilderness flashed through my mind – a sea of white stretching as far as the eye can see. But, as I went deeper into YouTube videos, I discovered a different side of Siberia: its breathtaking landscapes dotted with pea-shrubs, unlike anything I’d seen before. It was a pleasant surprise!

A Few Wonders of Siberia

Lake Baikal: Located in southern Siberia, Lake Baikal is the world’s largest and deepest freshwater lake. Its crystal-clear waters are home to over 2,500 species of plants and animals, many of which are found nowhere else in the world. The lake’s stunning natural beauty and unique biodiversity make it a wonder of Siberia.
The Siberian Taiga: The Siberian Taiga is one of the largest forests in the world, covering much of Siberia. This vast expanse of coniferous trees is home to a wide variety of wildlife, including brown bears, wolves, and reindeer. The Taiga’s sheer size and untouched wilderness make it a natural wonder.
The Northern Lights: Siberia is one of the best places in the world to witness the breathtaking spectacle of the Northern Lights, also known as the Aurora Borealis. The lights dance across the night sky in shimmering curtains of green and purple, creating a truly magical experience.
The Valley of the Geysers: Located in the Kamchatka Peninsula of eastern Siberia, the Valley of the Geysers is a unique geological wonder. This valley is home to over 90 geysers, hot springs, and other hydrothermal features, creating a surreal and otherworldly landscape. The Valley of the Geysers is a testament to Siberia’s incredible natural diversity.

People of Siberia

The people of Siberia are a diverse and resilient group, comprising of ethnic Russians, indigenous communities such as the Yakuts, Buryats, and Evenks, and others. They have adapted to the region’s harsh climate and vast landscapes, developing unique cultures, traditions, and ways of life.

From the nomadic reindeer herders to the urban dwellers, Siberians are known for their resourcefulness, hospitality, and strong connection to the land and their heritage.

Traditional Dress of Siberia

Siberians typically wear Russian attire, with women donning Sarafans and men wearing tunics and trousers. Indigenous groups like the Sakha have unique clothing, such as tunics and horsehair hats. Fur-lined coats and hats are also common due to the harsh winters, displaying the practical and resilient fashion.

Pulses and Recipes

Siberia’s harsh climate and short growing season make pulse cultivation a challenging task. However, farmers in the region cultivate hardy pulses like peas and beans, which are well-suited to the cold temperatures and short summers. These pulses are often grown in rotation with other crops, helping maintain soil health and support sustainable agriculture practices in the region.

Peas are the most popular pulse and consume widely in soup and main meal.

As I continued my research, I stumble upon Anastasia Goldber’s melancholic yet captivating video. Despite her evident sadness, her words resonated with me. She introduced me to a traditional Siberian dish – Pelmeni with kidney beans – and shared a poignant analogy: just like dumplings, our bodies are the outer wrapping, and our souls, the precious filling within. It was a moment of unexpected connection to this vast mysterious region.

Let’s give Ana Goldber’s dumpling recipe a try today, shall we?

Pelmeni with Kidney Beans (Dumpling)

Siberian Pelmeni with kidney beans is a twist on the traditional Russian dish! Pelmeni are boiled dumplings typically filled with meat, but this version adds a flavorful kick with kidney beans. The combination of tender dumplings and the slightly sweet, earthy taste of kidney beans is a hearty, comforting meal.

You need: