1. Dhal (Lentil Stew)
A mixture of flavors (an Indian impact, for example stew powder, curry, ginger, garlic, coriander, paprika, and cinnamon, are at the heart of Pakistani food. An extensive variety of chutneys (a relish normally made of foods grown from the ground, flavors, and herbs), pickles, and jam that go with meats and vegetables give Pakistani cooking its different flavor. Dhal is made from lentils. There are several varieties of lentils that can be red, green or brown and they are all are used by South Asian (Pakistani and Indian) cooks.
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