Dal adas is a simple, healthy, and spicy dish from southern Iran. This dish is made of red lentils and is spicy due to the ground cayenne pepper. This is a quick and fulfilling meal with a rich combination of tart and spicy flavors.
Dal adas require the least labor to cook compared to other varieties. In general, lentils are cooked faster than any legume. It needs to be soaked in water for several hours before cooking.
Dal adas are low in calories and rich in protein, iron, fiber, and many minerals. The starch contained in lentils is slowly absorbed, making it suitable for people with glycemic disorders.
Dal adas are an inexpensive source of high-quality protein and are ideal for any vegetarian diet. An ancient legume born in Central Asia, it is now well cultivated in different parts of the world, and its culinary use dates back centuries.
Dal adas are used in various Dahl recipes throughout India, even in Iran, and there are several variations of ingredients and spices in different regions.
Ingredients of Dal Adas Soup
- 4 ounces seedless tamarind (may substitute with 2 tbsp. fresh lemon juice or more to taste)
- ½ cup hot water for soaking the tamarind (leave it out if using lemon juice)
- 1 cup dal adas
- One medium potato, peeled and diced small
- Five medium shallots, peeled and roughly chopped (or a large yellow onion thinly sliced)
- 3 tbsp. ghee or butter
- One 3-4-inch fresh turmeric, peeled and minced
- ½ tsp ground turmeric
- ¼ tsp Persian meat spice or your favorite curry powder
- A pinch each of ground cinnamon and cardamom
- ¼ tsp ground cayenne pepper (more to taste, if you like it even spicier)
- 1 tsp tomato paste
- 3-4 garlic cloves, minced
- ½ tsp kosher salt, more to taste
- 2 ½ cups hot water
- Pick through dal adas, rinse under cold water and drain. Set aside.
- Break the seedless tamarind into small pieces and add them to a medium bowl. Discard any hard shells or possible overlooked seeds.
- Pour ½ cup boiling water over it, smash with a fork and let it rest for 10 minutes.
- Stir several times to make a rich sauce. Place a sieve with a small hole in the bowl and push the sauce through with a fork.
- The thick and smooth sauce should be about 1/3 cup. Set it aside. Heat the ghee or butter in a non-stick 3Qt saucepan.
- Add coarsely chopped shallot and fry on medium heat until golden. Remove 3-4 tablespoons of shallot from the pan and set aside for later use.
- Add fresh chopped turmeric and garlic to the remaining fried shallot.
- Fry on low heat for 2-3 minutes until tender. Add one teaspoon of tomato paste and fry for another 1 minute until fragrant.
- Add dal adas, diced potatoes, kosher salt, spices, and 2 1/2 cups of hot water to the saucepan.
- Bring to a boil. Cover the pot and reduce the heat.
Also known as Shorbet Adas or Shortat Adas in Arabic, Dal Adas Soup is one of the two most popular soups for everyone like Ash Reshteh.
Go ahead and prepare this yummy dal adas soup at home. It is so tasty that you can enjoy it any time of the year.
This soup is excellent for pre-preparing and perfect for uncomplicated meals! Allow the soup to cool to room temperature before placing it in a closed container. Store in the refrigerator for 4-5 days. The soup can be reheated on the stove or microwave.
This soup, which is generous, delicious, and lovely by itself, goes well with bread such as pitaya and sourdough. In addition, soups and salads love each other! Serve with the following leaf salad.
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