📝 About This Recipe
A cornerstone of Afghan home cooking, Qormah-e-Dal is a soulful, slow-cooked yellow split pea stew that balances earthy lentils with the brightness of sun-dried limes and aromatic spices. Unlike thinner lentil soups, this 'Qormah' features a rich, tomato-based gravy and tender legumes that hold their shape while remaining buttery to the bite. It is a comforting, protein-rich masterpiece that captures the essence of hospitality found in every Kabul kitchen.
🥗 Ingredients
The Lentils
- 1.5 cups Yellow Split Peas (Lapeh) (rinsed and soaked for 30 minutes)
The Aromatic Base
- 1/4 cup Vegetable Oil (or ghee for extra richness)
- 2 medium Yellow Onion (finely diced)
- 4 cloves Garlic (minced)
- 1 inch piece Fresh Ginger (grated)
Spices and Seasoning
- 1 teaspoon Turmeric Powder
- 1 teaspoon Ground Cumin
- 1.5 teaspoons Ground Coriander
- 1/2 teaspoon Black Pepper (freshly ground)
- 1.5 teaspoons Salt (adjust to taste)
- 2 pieces Dried Limes (Limoo Amani) (pierced with a fork)
The Sauce
- 2 tablespoons Tomato Paste
- 1 large Roma Tomato (finely chopped)
- 4 cups Water or Vegetable Broth (plus more if needed)
Finishing and Garnish
- 1/4 cup Fresh Cilantro (chopped)
- 1-2 pieces Green Chili (slit lengthwise for mild heat)
👨🍳 Instructions
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1
Rinse the yellow split peas under cold water until the water runs clear. Soak them in a bowl of water for 30 minutes to ensure even cooking.
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2
Heat the oil or ghee in a heavy-bottomed pot or Dutch oven over medium heat.
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3
Add the diced onions and sauté for 8-10 minutes, stirring frequently, until they are golden brown. This 'piaz-e-surkh' (fried onion) stage is crucial for the deep flavor of the qormah.
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4
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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5
Add the tomato paste and chopped tomato. Cook for 3-4 minutes, mashing the tomatoes with your spoon until the oil begins to separate from the paste.
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6
Incorporate the turmeric, cumin, coriander, salt, and black pepper. Stir for 30 seconds to toast the spices and release their essential oils.
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7
Drain the soaked split peas and add them to the pot. Stir well to coat every lentil with the aromatic tomato and spice base.
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8
Pour in 4 cups of water or broth. Add the pierced dried limes and the slit green chilies.
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9
Bring the mixture to a boil, then reduce the heat to low. Cover the pot with a tight-fitting lid.
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10
Simmer gently for 40-50 minutes. Check occasionally; the split peas should be tender and soft but still hold their circular shape without turning into mush.
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11
If the stew looks too thick, add half a cup of hot water to reach your desired consistency. It should be thick enough to scoop with bread.
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12
Taste and adjust salt. Remove the dried limes before serving if you prefer a milder citrus flavor, or leave them in for a rustic look.
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13
Stir in half of the fresh cilantro just before turning off the heat.
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14
Transfer to a serving bowl and garnish with the remaining fresh cilantro.
💡 Chef's Tips
Always soak your split peas; it reduces cooking time and ensures they soften all the way to the center. Do not rush the onions; deep golden onions provide the characteristic color and sweetness of Afghan qormah. If you cannot find dried limes, substitute with 1 tablespoon of fresh lemon juice added at the very end of cooking. Be careful not to overcook the peas into a puree; the beauty of this dish is the individual texture of the lentils. For a meat version, you can brown cubes of lamb or beef with the onions before adding the lentils.
🍽️ Serving Suggestions
Serve hot with 'Challow' (Afghan white basmati rice) for a complete meal. Pair with fresh Afghan Naan or flatbread to scoop up the thick gravy. Accompany with 'Salata' (a fine dice of tomato, cucumber, and onion with lemon juice). A side of spicy Afghan 'Chatney' (cilantro and vinegar sauce) adds a perfect zing. Serve with a dollop of thick Greek yogurt or 'Chaka' on top to balance the spices.