Cooking class experience — learning Daal Chawal properly

I took a cooking class specifically to learn how to make Daal Chawal correctly. The instructor explained why green cardamom is used the way it is — something I'd never understood from just eating it. The fragrant from whole spices result when you make it yourself is different.

Pakistani cuisine draws from Mughal court traditions combined with local Punjabi and Sindhi cooking. We learned how a Karachi biryani house shapes the way this dish is eaten. The class ended with the meal and a glass of rooh afza rose syrup drink. I've made it three times since and each time it improves. Highly recommend the cooking class approach.