Dal Adas Soup, A Spicy Treat to The Soul!

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Dal Adas is a simple, healthy, and spicy dish from southern Iran. This Dal Adas soup recipe 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 special recipe 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 is 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 is 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 is used in various Dahl recipes throughout India, even in Iran, and there are several variations of ingredients and spices in different regions.

How to Make Dal Adas Soup?

Here is what you need in mixed Dal soup recipe, and the way you should make this delicious food:

Ingredients of Dal Adas Soup Recipe

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

Instructions:

Step One

Pick through Dal Adas, rinse under cold water and drain. Set aside.

Step Two

Break the seedless tamarind into small pieces and add them to a medium bowl. Discard any hard shells or possible overlooked seeds.

Step Three

Pour ½ cup boiling water over it, smash with a fork and let it rest for 10 minutes.

Step Four

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.

Step Five

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.

Step Six

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.

Step Seven

Add fresh chopped turmeric and garlic to the remaining fried shallot.

Step Eight

Fry on low heat for 2-3 minutes until tender. Add one teaspoon of tomato paste and fry for another 1 minute until fragrant.

Step Nine

Add Dal Adas, diced potatoes, kosher salt, spices, and 2 1/2 cups of hot water to the saucepan.

Step Ten

Bring to a boil. Cover the pot and reduce the heat.

How to Serve Dal Adas?

This is usually served with pita chips and fresh lemon wedges. The meal is made heartier by the crunchy texture element provided by the pita chips.

In order to avoid it becoming soggy, this would be added prior to serving. Just before serving, squeeze as much fresh lemon as desired over the top. I like to use a lot of lemon with this soup because of its freshness and acidity.

Additional Tips on Dal Adas Soup Recipe

Also known as Shorbet Adas or Shortat Adas in Arabic, the Dal Adas recipe 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.

The Dal Adas soup recipe 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 easy Dal soup recipe, 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.

Do not forget to make Dal Adas Soup recipe and share it with us. If you also have any related questions about the Dal Adas Soup recipe, please do not hesitate to ask.

FAQs About Dal Adas Soup Recipe

What is Adas soup made of?

Dried red lentils: Make use of these. veggies: potatoes, carrots, and onions. Water: For the soup’s liquid, just use tap water; nothing extra is needed. Spices: salt, pepper, cumin, and seven spice.

How many calories are in Adas soup?

There is about 456 kcal per serving.

What to pair with lentil soup?

Even though vegetarian lentil soup is a full and satisfying dinner on its own, a typical combination would also include bread and/or a salad. Try this soup with an Arugula Goat Cheese Salad, Roasted Broccoli Salad, or Warm Brussels Salad on the side.

Dal Adas Soup, A Spicy Treat to The Soul!

Recipe by ShayanCourse: AppetizersDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

hour

Calories

100

kcal

Total time

hour

minutes

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.

Ingredients

4 ounces seedless tamarind
½ cup hot water for soaking the tamarind
1 cup dal adas
One medium potato
Five medium shallots
3 tbsp. ghee or butter
One 3-4-inch fresh turmeric
½ tsp ground turmeric
¼ tsp Persian meat spice
A pinch each of ground cinnamon
¼ tsp ground cayenne pepper
1 tsp tomato paste
3-4 garlic cloves, minced
½ tsp kosher salt, more to taste
2 ½ cups hot water

Directions

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
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.