Dal Chawat (Afghan Yellow Lentils with Rice) (تواچ لاد)
The Quirky Foodster Team
Ingredients
Method
- Rinse the lentils and add to a saucepan with water, turmeric and salt.
- Bring to a boil, then simmer uncovered for 25-30 minutes until soft, skimming any foam.
- Mash lightly with a spoon to the desired consistency.
- Heat oil in a small pan, fry garlic and cumin seeds until golden and fragrant.
- Pour the sizzling garlic-cumin oil over the dal and stir through.
- Serve hot over steamed rice.
Introduction: A comforting bowl of yellow split lentils simmered with turmeric and a garlic-cumin tempering, served over steamed rice.
Cultural Background: Dal is a quick, everyday midday dish across Afghan households, often made when time is short but a warm, filling meal is still needed before the afternoon’s work.
Tips: Skimming the foam early keeps the dal clean-tasting. Adjust thickness with hot water if the dal becomes too thick after resting.
Variations: Add chopped tomato while simmering for a tangier dal. Finish with fresh coriander for extra freshness.
Vegetarian/Vegan: Naturally vegetarian and vegan as written.
Serving Suggestions: Serve with a side of Torshi (pickled vegetables) for a balanced lunch.
Storage: Refrigerate in an airtight container for up to 4 days.
Reheating: Reheat on the stovetop with a splash of water, or microwave until piping hot.
Nutrition: 340 kcal | Protein 14g | Carbs 58g | Fat 6g
FAQs:
Q: Can I use red lentils instead?
A: Yes, red lentils cook faster — check for softness after about 15 minutes.
Q: Is this dish spicy?
A: It’s mild by default; add fresh green chilli if you prefer more heat.
- Yellow split lentils (toor dal) — 250 g (1 1/4 cups)
- Water — 900 ml (3 3/4 cups)
- Turmeric — 3 g (1/2 tsp)
- Salt — 6 g (1 tsp)
- Vegetable oil — 30 ml (2 tbsp)
- Garlic, sliced — 10 g (2 cloves)
- Cumin seeds — 3 g (1/2 tsp)
- Cooked white rice, to serve — 600 g (4 cups)
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