📝 About This Recipe
A staple of Afghan home cooking, Dal Chana is a hearty, protein-rich dish that perfectly balances the earthy nuttiness of split chickpeas with a vibrant, spiced tomato gravy. Unlike its Indian counterparts, the Afghan version focuses on a slow-simmered 'qurma' base, resulting in a texture where the lentils are tender yet hold their shape beautifully. Finished with fresh cilantro and a touch of heat, it is a comforting vegetarian masterpiece that evokes the warmth of a Kabul kitchen.
🥗 Ingredients
The Pulse
- 1.5 cups Chana Dal (Split Chickpeas) (rinsed and soaked for at least 1 hour)
- 4 cups Water (for boiling the dal)
- 1/2 teaspoon Turmeric Powder (added to the boiling water)
The Qurma Base
- 1/3 cup Vegetable Oil (or ghee for extra richness)
- 1 large Yellow Onion (finely diced)
- 4 pieces Garlic Cloves (minced)
- 1 inch Fresh Ginger (grated)
- 2 medium Roma Tomatoes (finely chopped)
- 1 tablespoon Tomato Paste (for deep color and umami)
Spices and Seasoning
- 1.5 teaspoons Ground Coriander
- 1 teaspoon Ground Cumin
- 1/2 teaspoon Char Masala (Afghan Spice Blend) (or Garam Masala as a substitute)
- 1/2 teaspoon Red Chili Flakes (adjust to taste)
- 1 teaspoon Salt (or to taste)
- 1/2 teaspoon Black Pepper (freshly ground)
Finish and Garnish
- 1/4 cup Fresh Cilantro (roughly chopped)
- 2 pieces Green Chilies (sliced lengthwise (Serrano or Thai))
- 1/2 piece Lemon (juiced)
👨🍳 Instructions
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1
Rinse the chana dal thoroughly under cold water until the water runs clear. Soak in a bowl of water for at least 60 minutes to ensure even cooking.
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2
In a medium pot, combine the soaked dal, 4 cups of water, and 1/2 teaspoon of turmeric. Bring to a boil, then reduce heat to medium-low. Simmer for 20-25 minutes until the dal is tender but not mushy (it should still have a slight 'bite').
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3
While the dal is simmering, heat the vegetable oil in a large skillet or heavy-bottomed pot over medium-high heat.
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4
Add the finely diced onions to the skillet. Sauté for 8-10 minutes, stirring frequently, until they turn a deep golden brown. This caramelization is key to the flavor.
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5
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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6
Add the tomato paste and chopped Roma tomatoes. Cook for 5 minutes, mashing the tomatoes with your spoon until they break down into a thick, jammy paste and the oil begins to separate from the mixture.
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7
Stir in the coriander, cumin, red chili flakes, salt, and black pepper. Toast the spices in the tomato base for 1 minute to release their essential oils.
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8
Once the dal is cooked, drain it, but reserve 1 cup of the yellow starchy cooking water.
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9
Add the cooked dal to the spiced tomato base. Pour in the reserved cooking water and stir gently to combine.
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10
Reduce heat to low, cover the pot, and let it simmer for 10-12 minutes. This allows the dal to absorb the flavors of the 'qurma'.
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11
Uncover the pot. If the dal is too watery, simmer for another few minutes uncovered. If too dry, add a splash more water. The consistency should be thick and stew-like.
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12
Stir in the Char Masala (or Garam Masala) and the fresh lemon juice. Taste and adjust salt if necessary.
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13
Garnish generously with fresh cilantro and the sliced green chilies before serving.
💡 Chef's Tips
Soaking the dal is non-negotiable; it ensures the lentils cook evenly without the outside turning to mush before the inside is done. Don't rush the onions—getting them to a deep golden brown provides the traditional color and sweetness characteristic of Afghan dal. If you don't have Char Masala, a mix of cinnamon, cloves, cumin, and black pepper works as a great substitute. For a smokier flavor, you can perform a 'tarka' at the end by sizzling sliced garlic in a little oil and pouring it over the finished dish. Avoid overcooking the dal in the first step; it should be 'al dente' because it will continue to soften during the final simmering phase.
🍽️ Serving Suggestions
Serve hot with fresh Afghan Naan or Lavash bread for dipping. Pairs beautifully with a side of Challow (Afghan white basmati rice). Accompany with a fresh Salata (diced cucumbers, tomatoes, and onions with lemon juice). Serve alongside a dollop of thick Greek yogurt or Borani Banjan (eggplant) for a full Afghan feast. A glass of cold Doogh (yogurt drink with mint) cuts through the spices perfectly.