📝 About This Recipe
Shorwa-e-Dall is a soul-warming staple of Afghan hospitality, blending protein-rich red lentils with a tapestry of sun-drenched spices. Unlike its thinner counterparts, this soup is prized for its velvety texture and the 'Tadka'—a finishing flourish of sizzling oil infused with garlic and dried mint. It is a humble yet deeply flavorful dish that perfectly captures the comforting essence of home-cooked Afghan cuisine.
🥗 Ingredients
The Lentil Base
- 2 cups Red Lentils (Masoor Dal) (rinsed thoroughly until water runs clear)
- 7 cups Water or Vegetable Broth (use broth for extra depth)
- 1 large Yellow Onion (finely diced)
- 2 medium Roma Tomatoes (peeled and finely chopped)
- 3 cloves Garlic (minced)
- 3 tablespoons Vegetable Oil (or ghee for a richer flavor)
Spices and Seasoning
- 1 teaspoon Turmeric Powder (for a vibrant golden hue)
- 1.5 teaspoons Ground Cumin
- 1 teaspoon Ground Coriander
- 2 teaspoons Kosher Salt (adjust to taste)
- 1/2 teaspoon Black Pepper (freshly ground)
The Aromatic Tadka (Finishing Oil)
- 3 tablespoons Vegetable Oil
- 2 cloves Garlic (thinly sliced into chips)
- 1 tablespoon Dried Mint (crushed between palms)
- 1/2 teaspoon Red Chili Flakes (optional, for mild heat)
Garnish
- 1/4 cup Fresh Cilantro (roughly chopped)
- 1 Lemon (cut into wedges for serving)
👨🍳 Instructions
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1
Place the red lentils in a fine-mesh sieve and rinse them under cold running water, swirling with your fingers until the water transitions from cloudy to clear.
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2
In a large heavy-bottomed pot or Dutch oven, heat 3 tablespoons of oil over medium heat. Add the diced onions and sauté for 8-10 minutes until they are soft and beginning to turn a light golden brown.
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3
Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let the garlic burn.
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4
Add the turmeric, cumin, and coriander to the oil. Toast the spices for 30-45 seconds to release their essential oils and deepen the flavor profile.
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5
Incorporate the chopped tomatoes. Cook for about 5 minutes, stirring occasionally, until the tomatoes break down into a thick, jam-like paste.
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6
Add the rinsed lentils to the pot and stir well to coat every grain with the aromatic onion and spice mixture.
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7
Pour in the 7 cups of water or broth. Increase the heat to high and bring the mixture to a rolling boil.
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8
Once boiling, reduce the heat to low, cover the pot partially with a lid, and simmer gently. Cook for 25-30 minutes, or until the lentils have completely softened and begun to disintegrate into the liquid.
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9
Whisk the soup vigorously for a minute or use an immersion blender for just 2-3 pulses to create a creamier consistency while still maintaining some texture.
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10
Season with salt and black pepper. Taste and adjust seasoning if necessary. Keep the soup on low heat while you prepare the Tadka.
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11
In a small skillet or milk pan, heat the remaining 3 tablespoons of oil over medium heat. Add the sliced garlic chips and fry until they are golden and crispy.
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12
Immediately remove the skillet from the heat and stir in the dried mint and chili flakes. The residual heat will toast the mint without burning it.
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13
Pour the sizzling aromatic oil directly over the pot of soup. You should hear a satisfying 'hiss'—this is the signature of a perfect Shorwa.
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14
Ladle the hot soup into bowls. Garnish generously with fresh cilantro and serve immediately with a fresh lemon wedge on the side.
💡 Chef's Tips
Always rinse red lentils thoroughly to remove excess starch and ensure a clean flavor. If the soup becomes too thick as it sits, simply whisk in a splash of boiling water to reach your desired consistency. For an authentic touch, use dried mint rather than fresh for the Tadka; the dried version provides a unique, earthy aroma that defines the dish. Don't skip the lemon juice at the end; the acidity cuts through the earthiness of the lentils and brightens the entire flavor profile.
🍽️ Serving Suggestions
Serve with warm Afghan Naan or crusty sourdough bread for dipping. Pair with a side of 'Salata' (a fine-diced Afghan salad of cucumber, tomato, and onion). A dollop of thick Greek yogurt or Chaka on top adds a lovely creamy contrast. Serve alongside a plate of 'Sabzi' (sauteed spinach) for a complete vegetarian feast. Enjoy with a glass of Dogh (savory yogurt drink) to balance the warm spices.