DAL CHAWAL

Daal Chawal is a Pakistani dish that is also common in India. lentils. It is quite a simple dish but delicious.
There are many types of lentils green peas, white peas, red lentils, black grams beans and many more. Lentils are boiled and cooked with a mixture of spices and  then at the end given a ‘tarka’ of spices. These spices are mixed on pan in oil or ghee and then poured at the top of daal. It gives daal aroma and a mixture of flavours. Daal is also cooked in mud utensils and it also changes its taste.
It is served with boiled rice, naan, roti. You can also add cumin seeds in boiled rice.
Some people eat daal chawal with hands some use a spoon and some people also use fork, everyone has their own preferences. Daal Chawal is also good for weight loss as it is low in carbs and high in fiber.
The best daal I had was from a road side restaurant named ‘Mian jee restaurant lalamussa’. They have their own signature recipe and they are famous for their daal.
Daal is served with salad, pickle, raita to spice it up.

HALEEM

Haleem is a sort of thick well known dish in the Middle East, Central Asia, and the Indian subcontinent. Despite the fact that the dish changes from area to area, it alternatively incorporates wheat or grain, meat and lentils. Well known varieties incorporate keşkek in Turkey, Iran, Afghanistan, Tajikistan, Uzbekistan, Azerbaijan and northern Iraq; Hareesa in the Arab world and Armenia; Halim in Bangladesh and West Bengal, India; Khichra in Pakistan and India.

Haleem is made of wheat, grain, meat: generally minced hamburger or sheep; goat meat; or Lamb and sheep; or chicken, lentils and flavors. Some of the time rice is likewise utilized. This dish is moderate cooked for seven to eight hours, which brings about a glue like consistency, mixing the kinds of flavors, meat, grain and wheat.

Haleem is sold as a nibble nourishment in bazaars consistently. It is likewise an exceptional dish arranged all through the world during the Ramadan and Muharram months of the Muslim Hijri schedule, especially among Pakistanis and Indian Muslims.

Moreover, Haleem is  exceptionally mainstream in Bangladesh, particularly during the holy month of Ramadan, when it is a staple dish.In Pakistan, Haleem is accessible lasting through the year, just as in most Pakistani eateries around the globe.

 Haleem is made by right off the dried up wheat, grain and gram lentil short-term. A fiery meat sauce called Korma is set up until the meat gets delicate. The wheat, grain and gram are bubbled in salt water until they are delicate. The cooked wheat, grain and lentils are then blended in with the meat (Beef or Mutton or Chicken) sauce and mixed with a substantial hand blender to get a glue like cpattern. The cooking method takes around 6 hours to finish. Be that as it may, haleem planning shifts in various locales is sold as a nibble nourishment and road nourishment in Pakistani bazaars consistently.