Daal Adas "Red Lentils Soup"

日本語

  • 2 Servings
  • Cooking Time: 25 minutes

Ingredients:

  • Red Lentils, 120 grams
  • Onion, 1 small size (100 grams)
  • Tamarind Paste, 1 tablespoon (20 grams)
  • Tomato Paste, 1 tablespoon
  • Garlic, 2 cloves
  • Ground Red Pepper, 1/3 teaspoon
  • Ground Turmeric, 1/3 teaspoon
  • Salt, 1/3 teaspoon
  • Cooking Oil, 2 tablespoons
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Tamarind Pulp
Tamarind Pulp

Preparation:

  • Wash the lentils a few times until the water runs clear
  • Dice the onion
  • Mince the garlic
  • Boil 2 cups of water​
  • Place tamarind paste in a small bowl, add boiling water until it is covered and let it sit for few minutes until softened
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Mesh Strainer
Mesh Strainer
  • Then stir until the paste is dissolved. (If you are using blocks of tamarind pulp, after it is softened in boiling water it should be pushed through a fine-meshed strainer to separate the edible pulp, from the strands of fiber and seeds)
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Directions:

  1. Pour oil in the cooking pot, add the onion and fry until golden.
  2. Add salt, turmeric, pepper, garlic and stir well. Add tomato paste and stir for a minute.
  3. Add the tamarind and stir for a minute.
  4.  Add the lentils, add boiling water and stir well to mix. Cover the pot with the lid and cook over a medium low heat for about 15 minutes until the lentils are tender. Every few minutes give it a stir. Adjust the seasoning. Red lentils cook quite fast and the mixture as you see in the picture would become rather thick. Add more hot water if you like it thinner.

This hot and spicy recipe is from warm regions of southern Iran on the coast of the Persian Gulf. It is called soup but usually served as main dish and it is quite filling. Daal Adas can be eaten with bread or served with Chelow "white rice".