Dal adas (دال عدس ), reminiscent of the famous Indian dahl, is a very popular meal originating from Southern Iran.
The current recipe is inspired from my father’s dal adas. I added some personal touches to it. And it is very easy and always delicious!
Persian red lentil stew with spices
- 220 g red lentils
- 1 big potato or two medium-size potatoes optional
- 1 gros oignon jaune
- 4 gousses d’ail
- 1 tbsp tomato paste
- 1 tsp turmeric powder
- ½ tsp cumin powder
- ½ tsp red pepper powder mild or strong according to your taste
- ¼ tsp cinnamon powder
- olive oil
- 1 + ½ tbsp tamarind paste or 1 tbsp lemon juice (optional)
- 1 fresh tomato or a can of diced tomatoes (optional)
- Finely chop the onion and garlic.
- Peel and cut the potato into small pieces from about 1 cm on each side.
- In a large saucepan, heat a generous drizzle of olive oil and sauté the onion for 6 minutes over low heat.
- Add the garlic and sauté for another 2 minutes.
- Add the tomato paste and the spices (turmeric, cumin, red pepper, cinnamon, salt and pepper), mix well and brown for 1 minute.
- Add the lentils and diced potatoes to the pan. Cover with water up to 2 cm above your mixture.
- Bring to the boil, then lower the heat and cover with a lid. Cook for 15 minutes, stirring occasionally, adding more water if necessary.
- After 15 minutes, add the tamarind (or lemon) if you want to add a tangy touch to your dal, and cook for another 15 minutes over low heat, uncovered.
- You can also add the tomato at this time if you put some.
- Serve in soup plates, sprinkled with a few coriander leaves. Personally I always add a little sumac.
- Accompany the dal with Iranian cooked basmati rice (see recipe on the blog) or naans or lavash type bread.