A bean is a seed of one of several genera of the flowering plant family Fabaceae, which are used for human or animal food.
The lentil is an edible legume. It is a bushy annual plant known for its lens-shaped seeds. It is about 40 cm (16 in) tall, and the seeds grow in pods, usually with two seeds in each.
A legume is a plant in the family Fabaceae, or the fruit or seed of such a plant. Legumes are grown agriculturally, primarily for human consumption, for livestock forage and silage, and as soil-enhancing green manure. Well-known legumes include alfalfa, clover, peas, chickpeas, lentils, lupin bean, mesquite, carob, soybeans, peanuts and tamarind. Legumes produce a botanically unique type of fruit – a simple dry fruit that develops from a simple carpel and usually dehisces on two sides. A common name for this type of fruit is a pod, although the term "pod" is also applied to a number of other fruit types, such as that of vanilla and of the radish.
A Papadum is a thin, crisp, disc-shaped food from the Indian subcontinent, typically based on a seasoned dough usually made from peeled black gram flour, either fried or cooked with dry heat. Flours made from other sources such as lentils, chickpeas, rice, tapioca, certain millets or potato can be used.
Iraqi cuisine or Mesopotamian cuisine has a long history going back some 10,000 years – to the Sumerians, Akkadians, Babylonians, Assyrians, and ancient Persians. Tablets found in ancient ruins in Iraq show recipes prepared in the temples during religious festivals – the first cookbooks in the world. Ancient Iraq, or Mesopotamia, was home to a sophisticated and highly advanced civilization, in all fields of knowledge, including the culinary arts. However, it was in the Islamic Golden Age when Baghdad was the capital of the Abbasid Caliphate (750–1258) that the Iraqi kitchen reached its zenith. Today, the cuisine of Iraq reflects this rich inheritance as well as strong influences from the culinary traditions of neighbouring Iran, Turkey and the Syria region area.
Dhokla is a vegetarian food item that originates from the Indian state of Gujarat. It is made with a fermented batter derived from rice and split chickpeas. Dhokla can be eaten for breakfast, as a main course, as a side dish, or as a snack. Dhokla is very similar to Khaman, however Dhokla is made of batter derived from rice gram and is white in color, whereas Khaman is typically made from Chickpeas gram and looks yellow in color. Khaman has become widly popular outside Gujarat but is misunderstood or incorrectly known as Dhokla.
Levantine cuisine is the traditional cuisine of the Levant, known in Arabic as the Bilad al-Sham and Mashriq, which covers a large area of the Eastern Mediterranean. It continues to carry an influentially mainstream character in a majority of the dishes today. It is found in the modern states of Jordan, Lebanon, Israel, Palestine, Syria, and parts of southern Turkey near Adana, Gaziantep, and Antakya. In the broader family of Mediterranean cuisine, Cypriot cuisine also has strong Levantine influences. Conversely, some of the dishes listed below may have early origins in neighboring regions, but have long since become traditions in the Levant.
Lebanese cuisine is a Levantine style of cooking that includes an abundance of whole grains, fruits, vegetables, starches, fresh fish and seafood; animal fats are consumed sparingly. Poultry is eaten more often than red meat, and when red meat is eaten, it is usually lamb on the coast, and goat meat in the mountain regions. It also includes copious amounts of garlic and olive oil, often seasoned by lemon juice. Chickpeas and parsley are also staples of the Lebanese diet. Lebanese cooking derives its style from various influences, such as Turkish, Arab, and Mediterranean cuisines.
Syrian cuisine may refer to the cooking traditions and practices in modern-day Syria, merging the habits of people who settled in Syria throughout its history.
Malaysian Indian cuisine, or the cooking of the ethnic Indian communities in Malaysia consists of adaptations of authentic dishes from India, as well as original creations inspired by the diverse food culture of Malaysia. Because the vast majority of Malaysia's Indian community are of South Indian descent, and are mostly ethnic Tamils who are descendants of immigrants from a historical region which consists of the modern Indian state of Tamil Nadu and Sri Lanka's Northern Province, much of Malaysian Indian cuisine is predominantly South Indian inspired in character and taste. A typical Malaysian Indian dish is likely to be redolent with curry leaves, whole and powdered spice, and contains fresh coconut in various forms. Ghee is still widely used for cooking, although vegetable oils and refined palm oils are now commonplace in home kitchens. Before a meal it is customary to wash hands as cutlery is often not used while eating, with the exception of a serving spoon for each respective dish.
Kalle Joosh or Kaljoosh a typical Persian āsh which includes meat (optional), kashk, green lentils, white beet and chickpeas.
Callosobruchus is a genus of beetles in the family Chrysomelidae, the leaf beetles. It is in the subfamily Bruchinae, the bean weevils. Many beetles in the genus are well known as economically important pests that infest stored foodstuffs.
Aquafaba is the viscous water in which legume seeds such as chickpeas have been cooked.
Dal is a term used in the Indian subcontinent for dried, split pulses (legumes). The term is also used for various soups prepared from these pulses. These pulses are among the most important staple foods in South Asian countries, and form an important part of the cuisines of the Indian subcontinent.
Dal baati is an Indian dish comprising dal (lentils) and baati. It is popular in Rajasthan, Uttar Pradesh and Madhya Pradesh.
Chickpeas are a major pulse legume grown in Nepal, either by themselves or as an intercrop with maize or rice. Chickpeas are an important legume to the population, as it is the primary protein source for nearly 2 million Nepalese people. In 2013, Nepal imported approximately US$10.1 million in dried shelled chickpeas, mostly from Australia and also from Canada, creating a need to increase production for its own people and to balance bilateral trade. Chickpeas are an excellent source of protein, especially when compared to other legume pulses. They are high in unsaturated fatty acids and minerals, including calcium, magnesium, phosphorus and potassium.
AmritsariPapar or papad is a thin, crisp, disc-shaped food made from seasoned dough, usually of peeled black gram flour originating of the Indian subcontinent. The Dough is rolled into a disc shape, and sun-dried to prepare raw papar. Flours from other sources such as lentils, chickpeas, rice, tapioca or potato, can be used, but typical Amritsari papar are made from urad dal, black pepper, and sometimes pomegranate.
Medu vada is a South Indian fritter made from Vigna mungo. It is usually made in a doughnut shape, with a crispy exterior and soft interior. A popular food item in South Indian and Sri Lankan Tamil cuisines, it is generally eaten as a breakfast or a snack.
