Home cooking attempt — Daal Chawal from scratch

I spent an afternoon making Daal Chawal from scratch following a traditional recipe. Getting ghee right was the main challenge — it's not as straightforward as it looks. The boldly spiced and aromatic result was rewarding once I got it right.

Pakistani cuisine draws from Mughal court traditions combined with local Punjabi and Sindhi cooking. I served it with zeera cumin water as the recipe suggested and the pairing made sense. It took longer than I expected but the outcome was genuinely satisfying. Making Daal Chawal yourself gives you a new appreciation for what goes into it at a restaurant.