completely ,,, wife was a convert ,, she used to be on the opposite poll. she learnt at least 3 or 4 different ways of cooling similar vegetables from Indian sites and people and then introduced her own recipe to them.. compared to beef .. the mutton is more admired in Pakistan .. there ar some Beef specifc dishes like Chapal Kebab though
tell you what.. the maithi does it wonders on dish as well a dried Masoor daal is a king in its own right. its sold as a speciality by our cooks who exhibit it with flavours on a big tawa (pan in front of the restaurant.. mixed with spell of bread at the right time the day it is very hard to resist.
as for meat dishes? I prefer the slow cooked less complex dishes
on topic about Pakistan's dish... although i get that there are regional variations but daal roti is pretty common and it will be hard to miss it. sag gosht or saag alu (spinach with meat or potato) I found very common where ever I went.
thank you.. but I was talking about pure daal dish.. dark greenish in color
I have few confusions in some dishes
I always mix it with Hareesa or another dish which even contains wheat grains or white lobya and/ or mince meat.