Saturday, February 2, 2013


Afghan dal is a little thicker, less soupy, than Indian dal. It's typically served with nan bread or challaw (white rice). Dal refers to an entire category of legumes which includes many sizes and colors of lentils and split peas. Although tiny yellow lentils are the most common variety used for Afghan dal.


  • 2 tsp. olive oil
  • 1 finely chopped medium onion
  • 2 cloves minced garlic
  • 1 1/2 tbsp. fincely minced fresh ginger
  • 1 tsp. ground turmeric
  • 1/2 tsp. ground cumin
  • 1/8 tsp. ground cayenne
  • 1 cup red lentils
  • 2 1/2 cups low-sodium chicken broth (or vegetable broth)
  • 2 tbsp. fresh lemon juice
  • 1 tsp. kosher salt


  1. Heat the olive oil over medium-low heat in a medium sauce pan. 
  2. Add the onion, garlic and ginger and saute for about 5 minutes until the onion is transluscent. 
  3. Add the turmeric, cumin, cayenne, lentils and broth, stir and turn the heat up to high. 
  4. When the liquid boils, turn the heat down to a simmer, cover and cook until the lentils are very tender, about 15 minutes. 
  5. Remove from heat and add the lemon juice and salt. 
  6. Serve with a spoonful of plain yogurt and warm pita or nan bread.


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