Pakistan, only half a century old yet it has a history that predates the pyramids of Egypt. The name Pakistan means Pure Land, and what an incredibly Pure Land it is! The landscapes are magnificent, the peaks of the Himalayans (4 of 5 tallest mountains of the world are located in Pakistan), the valleys of Swat and the plains of Punjab. And we haven’t even talked about the beach on the coastline of the Arabian Sea know for their abundant marine life. The Indus river is the longest river in the nation that has dozens of branches and tributaries, and it basicly feeds the entire country. In fact the Indus river is the worlds largest irrigation system cultivating over 230,000km of land. Over 74 languages are spoken in the country but most often the have the same Indo-Aryan base. Urdu and English are the national languages and spoken in school and governement.

Thing you didn’t know about Pakistan:

• The city of Silalkot produces about half of the worlds soccerballs.
• The Salt Range in Pakistan contains the Khewra Salt Mine, one of the world’s oldest and largest salt mines. It’s famous for its stunning salt formations and a large underground mosque made entirely of salt.
• Pakistan has a unique postal system called the “community-based rural postal service,” which uses a network of trusted individuals to deliver mail to remote areas where traditional postal services may not be accessible.
• After crossing the Karakoram Highway, you will find the Khungrab Pass – the Pakistan-China border. The Frontier is known to have the highest ATMs in the world. The Karakoram Highway is also the worlds highest paved road at over 4000 meters above sealevel.
• Pakistan is the only country that has been established on the base of religion alone.

Pakistan was established just 73 years ago, but the food in that particular region has been around much longer. Tarka dhal is a dish known for its rich and flavorful taste, owing to the tempering of spices and aromatic herbs used during the cooking process.

I really liked this lentil curry! Especially the crunch on top! The tempering process involves heating another small amount of oil or ghee in a separate pan. Cumin seeds and other tempering ingredients, such as mustard seeds and dried red chilies, are added and allowed to sizzle and release their flavors. This tempered mixture is then poured over the cooked lentils. This recipe is for 5 people

Ingredients:

Dhal:

• 25o gr red lentils
• 100 gr green lentils
• 1 tbsp ghee
• 1 tbsp sunflower oil
• 2 tbsp brown mustard seeds
• 1 tbsp grounded cumin
• 1 tbsp turmeric
• 2,5 cm of ginger
• 3 clover garlic (sliced)
• 1 onion (sliced)
• 20 dried curry leaves
• 1 green chili
• 1 plum tomato (diced)
• salt
• lime
• cilantro

Crunchy Topping:

• 1 tablespoon of ghee
• 1 tablespoon of sunflower oil
• 1 onion (sliced
• 4 cloves of garlic
• 1 tablespoon brown mustard seeds
• 1 tablespoon corianderseeds

Recipe:

Dhal:

1. Start by rinsing the lentils until the water runs clear, then place them in a bowl of cold water for 30 minutes to soak.
2. In a large pan, heat ghee and oil over medium heat. Add mustard seeds, cumin seeds, ginger, garlic, and curry leaves, and sauté for about 30 seconds until they become fragrant.
3. Next, add the onion and green chili to the pan and sauté until the onion turns translucent, which should take approximately 8 minutes. Add the tomato, chili powder, turmeric, and salt, and sauté for an additional 2-3 minutes to cook the spices.
4. Drain the soaked pulses and add them to the pan with 900ml of boiling water, ensuring that they are just covered with water. Bring the mixture to a boil, then reduce the heat, cover, and simmer for 20 minutes. Be sure to check the pan regularly to prevent it from drying out, and stir occasionally.
5. Once the lentils have cooked to your desired thickness (you can add water if you prefer a thinner dhal or let it simmer longer for a thicker consistency), set them aside. Adjust the seasoning with salt and add lemon or lime juice to taste.
6. Drizzle this prepared temper over your cooked lentils for the finishing touch and garnish with coriander leaves.

Crunchy Topping:

1. Heat ghee and half of the oil in a separate pan, and cook the shallot until it turns golden and caramelized.
2. Then, add the remaining oil and garlic, cooking until it becomes lightly browned
3. Add spices and roast them.