دال عدس Dal Adas is a popular and very tasty dish in southern Iran and in our home it happened to be one of my father's favorite dishes. Every time he would come here to visit he would ask me to make it for him but my dal adas was always a milder version of what my grandmother used to make. He liked the way his mother made this soup, hot and spicy with lots of sauteed garlic and onions, simmering to perfection in tamarind sauce. My paternal grandmother was a gifted cook who could make anything for any number of people and her recipes were known to be full of flavor and very delicious. This dal adas was my grandmother's recipe that was passed down to my father and the rest of the family. This is a perfect soup to have after a long walk in the park where the fall foliage is at its peak and the walkway of your favorite trail is covered with dry leaves that crackle under your feet. This is a rather thick and delicious soup that is typically eaten with flat bread or served over a bed of rice.
2 cups red lentils, rinsed well
1 large onion, thinly sliced
5-7 garlic cloves, finely minced
2-3 tablespoons tamarind paste
1 tablespoon tomato paste
1 teaspoon turmeric
1/2 teaspoon cumin
1/2 teaspoon red pepper powder, or to taste
Salt and pepper to taste
- Heat 3 tablespoons vegetable oil in a saucepan over medium-high heat. Add onions and saute until soft and light brown. Add minced garlic and saute for another 2-3 minutes.
- Add a teaspoon of turmeric, stir well.
- Stir in a tablespoon of tomato paste and saute for 2-3 minutes, stirring frequently.
- Add red lentils, fill with enough water to cover by 2 inches above the lentils.
- Add salt, pepper and cumin, bring to a boil over medium-high heat, reduce the heat, cover and simmer for 20 minutes.
- Add the tamarind paste and red pepper, stir and simmer for another 10-15 minutes. Taste and adjust seasoning, add a little bit of water if necessary.
- Red lentils cook quite fast, if you prefer a smoother dal adas cook it a bit longer or add more water if you like it thinner.