Pakistan – Yumm! Traditional Split Pulses Chappati

By Ayesha umar


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.


  • 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


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.

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