Afghan Dal wa Nan
A comforting and hearty lentil stew (dal) served with a side of freshly baked Afghan bread (nan). This dish is a staple in many Afghan households, often enjoyed for breakfast or a light lunch.
🧂 Ingredients
- 1.5 cups Red lentils(rinsed)
- 6 cups Water
- 1 medium Onion(finely chopped)
- 3 cloves Garlic(minced)
- 2 tbsp Vegetable oil
- 1 tsp Turmeric powder
- 1 tsp Cumin powder
- 0.5 tsp Coriander powder
- to taste Salt
- to taste Black pepper
- 0.25 cup Fresh cilantro(chopped, for garnish)
- 4 pieces Afghan Nan(store-bought or homemade)
👨🍳 Instructions
- 1
Heat vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté until softened and lightly golden, about 5-7 minutes.
- 2
Add the minced garlic and cook for another minute until fragrant.
- 3
Stir in the turmeric, cumin, and coriander powders. Cook for 30 seconds, stirring constantly, until the spices are fragrant.
- 4
Add the rinsed red lentils and 6 cups of water to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 30-40 minutes, or until the lentils are very soft and have broken down.
- 5
Stir the dal occasionally, mashing some of the lentils against the side of the pot to achieve a creamy consistency. If the dal becomes too thick, add a little more hot water.
- 6
Season generously with salt and black pepper to taste.
- 7
Ladle the hot dal into bowls. Garnish with fresh chopped cilantro. Serve immediately with warm Afghan nan on the side for dipping.
💡 Pro Tips
- ✓For a richer flavor, you can add a small amount of finely chopped tomato along with the onion.
- ✓Adjust the consistency of the dal by adding more or less water.
- ✓Ensure the lentils are well-rinsed to remove any impurities.
🔄 Variations
- Add a pinch of red chili flakes for a touch of heat.
- For a heartier meal, stir in some cooked spinach or other greens during the last 10 minutes of simmering.
- Serve with a dollop of plain yogurt or a squeeze of lemon juice.