Adasi
Directions
- 1In a pot, sauté the onion in 2-3 tbsp of oil for about 4 minutes until slightly translucent. Then add in the turmeric mix, and remove half for garnish.
- 2Add in the minced garlic, and sauté for a further 3 minutes until slightly browned.
- 3Add the tomato paste and sauté for a further 3-4 minutes so that the tomato darkens slightly and releases its aroma.
- 4Next add in the lentils, along with 6 cups of boiling water and the salt, cinnamon and cracked black pepper, and optional potato cubes. Bring to a boil, put the lid on the pot, then adjust to a low heat to allow it to stew. Stir frequently to prevent sticking.
- 5After 15 minutes, it should be ready. Check the consistency of the Adasi and that the lentils are cooked through. We want a thick soup, with little liquid. If you haven’t presoaked your lentils, leave it to stew for an extra 15 minutes.
- 6Serve with warm toasted bread, an optional sprinkle of golpar (ground angelica seed) and squeeze of lime.
Ingredients
- 1 large white onion
- 2 garlic cloves
- 2 cups dry brown lentils
- 1.5 tbsp tomato paste
- 0.5 tsp turmeric
- 0.5 tsp cracked black pepper
- 1 tsp salt
- 1 tsp cinnamon
- 2 tbsp vegetable oil
- 1 large potato
- 0 ground Angelica seed
- 0 lime wedges
Equipment
potknifecutting boardwooden spoongarlic press