📝 About This Recipe
A cornerstone of Afghan home cooking, Dal-e-Nakhod is a comforting, golden-hued stew that balances the earthiness of yellow split peas with the bright acidity of dried limes and tomatoes. This 'Qormah' style dish is slow-simmered until the peas are tender yet hold their shape, infused with a fragrant blend of turmeric and toasted cumin. It is a soul-warming vegetarian masterpiece that showcases the sophisticated simplicity of Central Asian spice palettes.
🥗 Ingredients
The Base
- 1.5 cups Yellow Split Peas (Chana Dal) (rinsed and soaked for 30 minutes)
- 1/4 cup Vegetable Oil (or ghee for a richer flavor)
- 1 large Yellow Onion (finely diced)
Aromatics and Spices
- 4 cloves Garlic (minced)
- 1 inch piece Fresh Ginger (grated)
- 1 teaspoon Turmeric Powder
- 1.5 teaspoons Ground Cumin
- 1 teaspoon Ground Coriander
- 1/2 teaspoon Red Chili Powder (adjust to heat preference)
- 1.5 teaspoons Salt (or to taste)
- 1/2 teaspoon Black Pepper (freshly ground)
The Simmering Liquid
- 2 tablespoons Tomato Paste
- 1 medium Roma Tomato (finely chopped)
- 2 pieces Dried Limes (Lumi) (pierced with a fork)
- 4 cups Water (hot)
Finishing and Garnish
- 1/4 cup Fresh Cilantro (roughly chopped)
- 2 pieces Green Chilies (sliced lengthwise for mild heat)
👨🍳 Instructions
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1
Rinse the yellow split peas under cold running water until the water runs clear. Soak them in a bowl of water for at least 30 minutes to ensure even cooking.
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2
In a large heavy-bottomed pot or Dutch oven, heat the oil over medium-high heat. Add the diced onions and sauté for 8-10 minutes until they are golden brown and caramelized at the edges.
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3
Stir in the minced garlic and grated ginger. Cook for 1-2 minutes until fragrant, being careful not to burn the garlic.
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4
Add the tomato paste to the center of the pot. Fry the paste in the oil for 2 minutes; this 'toasting' step removes the raw metallic taste and deepens the color of the stew.
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5
Add the chopped fresh tomato, turmeric, cumin, coriander, chili powder, salt, and pepper. Stir well to create a thick, aromatic masala base.
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6
Drain the soaked split peas and add them to the pot. Stir for 2-3 minutes to coat every grain with the spiced oil and tomato mixture.
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7
Pour in 4 cups of hot water. Add the pierced dried limes, pushing them down into the liquid.
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8
Bring the mixture to a rolling boil, then immediately reduce the heat to low. Cover the pot with a tight-fitting lid.
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9
Simmer gently for 35-45 minutes. The peas should be tender and soft when pressed between two fingers, but still distinct and not mushy.
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10
Remove the lid and check the consistency. If the stew is too watery, simmer uncovered for another 5 minutes to thicken. If too thick, add a splash of boiling water.
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11
Taste for seasoning. The dried limes will have released a unique sourness; if you want more tang, gently press the limes with a spoon to release more juice.
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12
Stir in the sliced green chilies and half of the cilantro. Let it sit off the heat for 5 minutes to allow the flavors to meld.
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13
Transfer to a serving bowl and garnish with the remaining fresh cilantro. Serve hot.
💡 Chef's Tips
Soaking the split peas is crucial; it ensures they cook evenly without the outer layer disintegrating before the center is soft. If you cannot find dried limes, substitute with 1 tablespoon of fresh lemon juice added at the very end of cooking. For an authentic 'Qormah' look, ensure your onions are properly browned, as this provides the deep mahogany base for the sauce. Avoid adding salt too early if your peas are old, as it can sometimes toughen the skins; adding it with the spices as directed is usually safe for fresh peas. If you prefer a meat version, you can brown 500g of lamb cubes with the onions before adding the peas.
🍽️ Serving Suggestions
Serve alongside 'Challow', the traditional Afghan fluffy white basmati rice. Pair with fresh Naan or Lavash bread to scoop up the thick gravy. A side of 'Salata' (finely diced cucumber, tomato, and onion salad) provides a refreshing crunch. Offer a dollop of thick Greek yogurt or Afghan 'Chaka' on the side to balance the spices. A glass of 'Doogh' (savory yogurt drink with mint) makes for a perfect traditional beverage pairing.