Yumm!

Traditional Split Pulses Chappati

Ayesha umar
1/26/2020
Pakistan

 Content:
Introduction (what is local cuisine)
Traditional foods
Split pulses
Cooking recipe

Introduction:
Let’s start with the introduction about “what actually the
local cuisine is”. The meaning of “cuisine” is a way or a
method of cooking anything which is characterized by
different countries, cities, regions, areas etc. Foods are
distinguished in their taste by different methods of cooking
and their taste also affected by temperature of areas.
Regional cuisines may vary based upon food availability
and trade, varying climates, cooking traditions and
practices, and cultural differences.

Traditional foods:
 If we think what actually the “traditional foods” are the
picture of foods click in our mind. Traditional foods are in
their original form which is not modified, not processed, not
packaged, and not modernized. Foods are responsible for our
good health. Healthy diet makes you strong. Foods are full of
nutrients. Foods that are simple and basic like eggs from
pastured hens, organic grown vegetables and fruits, whole
grains, fish, fats such as butter, beef tallow, and some other
animals fat, raw dairy products from cow and goats, bone
broths made from bones of animals and fishes etc.

Split pulses:
Split pulses is often translated as daal, lentils, beans and
pulses. Pulses are used to make variety of dishes as well as sweet
dishes. Split provides healthy source of plant proteins. One cup of
cooked pulses 16 grams of proteins and 41 grams of carbs.
They also reduced blood pressure, cholesterol levels and
inflammation that leads to heart disease. Person who eats more
than two times per week have a 22 percent lower risk of heart
disease. Split pulses contain 229 calories.

Recipe:
Ingredients:
• Yellow split pulse:

2 tbs. oil
3 tbs. cumin seeds
2 tbs. red pepper
1 tbs. salt
1 medium size onion
2 cloves of garlic
 1 ½ cup of yellow lentils
1 tbs. ground turmeric

• Method:
Put oil in a sauce pan and heat it
over medium heat. Stir in cumin and red pepper and fried
quickly. Add onion, garlic and salt, and fry one minute
more. Now add lentils, 2 cup of water and turmeric. Cover
reduce heat to medium-low, and leave it for 25 minutes until
the liquid is absorbed.
Method to make chappati:
After making split pulses add flour,
chopped onion, coriander seeds, cumin
kalonji, salt, anardana, into the pulses
and pour water into it and knead the
dough. Make chappati and fry it.