These are potato-kebab (aaloo kay kabab) with egg and salad. They are easy to make. Just boil the potatoes, mash them, add leaves of green onion, crumbs of green chillies, coriander leaves, black pepper, red chilly powder (or paprika) and salt. Make disks, coat them with chicken broast powder and pan fry them in oil.
And this is one of the most common dish of Pakistan, malika masoor ki daal (the black pulse soup/curry). This is how I make it. Soak 'malika masoor' in water and leave it for at least one hour. Boil the grains adding some red chilly powder and turmeric powder, on a low heat for one hour. Then add green-onion leaves, coriander leaves, salt, and green chillies and let them cook for five more minutes. Then in a small pot, fry quarter spoon of cumin seeds in some oil and add them in the mixture. Mix it well for a minute and served it with white rice, pickle and salad.
And this is one of the most common dish of Pakistan, malika masoor ki daal (the black pulse soup/curry). This is how I make it. Soak 'malika masoor' in water and leave it for at least one hour. Boil the grains adding some red chilly powder and turmeric powder, on a low heat for one hour. Then add green-onion leaves, coriander leaves, salt, and green chillies and let them cook for five more minutes. Then in a small pot, fry quarter spoon of cumin seeds in some oil and add them in the mixture. Mix it well for a minute and served it with white rice, pickle and salad.
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