ADASI
A Persian dish of simply cooked lentils, adasi is often eaten as a warming breakfast in Iran, but it can make a comforting lunch or dinner, too. There are many variations, but the core ingredients are the same: lentils, salt and water. This recipe also calls for onion, cumin and turmeric, then simmering until the lentils become soft and creamy. (Don't be deterred by the long cooking time, as the majority of it is hands off. To help reduce the cooking time, soak the lentils before cooking for two hours or up to overnight.) Garnishes are customizable: Add a pinch of dried oregano or fresh cilantro or parsley, then top with a pat of butter and enjoy as-is, or with a side of hard-boiled eggs or roast vegetables. It's a wonderful dish to have in the fridge for a quick, nourishing meal any time of day.
Provided by Yasmin Fahr
Categories dinner, weekday, beans, soups and stews, main course, side dish
Time 1h45m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat the oil in a large Dutch oven or pot over medium until shimmering. Add the onions, season with salt and cook, stirring occasionally, until they start to soften and become light golden, about 6 minutes.
- Add the cumin and turmeric and stir until fragrant, about 30 seconds. Stir in the lentils, then 5 cups water; season with salt. Increase the heat to bring it to a boil.
- Once it comes to a boil, give it stir, then reduce heat to low to maintain a simmer. Cover and let cook until the lentils are tender and creamy without a firm bite, about 1 hour and 15 minutes. (For ultimate creaminess, cook it on low for up to three hours, stirring every hour or so.)
- Remove the lid, stir and let any remaining water cook off, 5 to 10 minutes more, stirring occasionally to make sure nothing sticks to the bottom. Use a wooden spoon to mash some of the lentils against the side of the pan to thicken the soup, if desired. Season to taste with salt.
- Spoon into bowls, squeeze the juice of 1 lime wedge into each, drizzle with olive oil, then add a pinch of oregano or herbs, if using, and serve.
JAPANESE AGEDASHI TOFU
This quick and easy Japanese fried tofu recipe is a great appetizer. Crispy fried cubes of tofu are served with a tasty sauce and chopped green onion.
Provided by ChefJackie
Categories Appetizers and Snacks
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Place the block of tofu between sheets of paper towels. Set a plate on top; add a 3- to 5-pound weight to the plate. Press tofu for 15 minutes; drain and discard the accumulated liquid.
- Meanwhile, combine water, soy sauce, mirin, and dashi in a saucepan. Bring to a boil over medium heat. Remove from heat and set aside.
- Remove weight, plate, and paper towels. Cut tofu into 3/4-inch cubes. Place flour in a bowl and lightly coat tofu with flour.
- Heat oil in a heavy pot and fry tofu until golden-brown, 4 to 6 minutes. Fry in batches if necessary so as not to overcrowd the pot. Place fried tofu in a serving dish and pour sauce on top. Sprinkle with green onions.
Nutrition Facts : Calories 191.4 calories, Carbohydrate 10.7 g, Fat 13.1 g, Fiber 0.5 g, Protein 6.2 g, SaturatedFat 1.7 g, Sodium 478.2 mg, Sugar 3.5 g
ADA (ADAI)
Ada is a type of dosa (crepe) usually served at breakfast. It is made with a mixture of lentils and rice, and is quite filling. It is typically eaten with podi (south Indian spicy chutney powder) and mango pickle (avakkai). Since the batter is made with raw lentils, it gets fermented easily. It will keep in the refrigerator for 1 or 2 days maximum.
Provided by SUSMITA
Categories Bread Quick Bread Recipes
Time 8h50m
Yield 15
Number Of Ingredients 9
Steps:
- Place the chana dal, urad dal, moong dal, and rice into a large bowl and cover with several inches of cool water; allow to soak 8 hours to overnight.
- Grind the soaked dal and rice with the salt and red chile peppers into a paste using a mortar and pestle. Add enough water to the mixture to make a batter just thin enough to spread. Stir the cumin seeds into the batter.
- Heat a griddle (or a tawa) over medium heat. Gently grease the griddle with oil on the edges and the middle. Ladle the batter on the tawa and spread into a thin circle using the back of the ladle or a large spoon. Cook for a few minutes and flip over to the other side. Cook a few more minutes, transfer to a plate, and serve immediately. Adas are best eaten hot off the griddle.
Nutrition Facts : Calories 177.4 calories, Carbohydrate 29.9 g, Fat 2.5 g, Fiber 5.6 g, Protein 9.1 g, SaturatedFat 0.4 g, Sodium 9.9 mg, Sugar 1.2 g
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IRANIAN ADASI - LENTIL STEW - PROPORTIONAL PLATE
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5/5 (5)Total Time 8 hrsCategory Breakfast, Side DishCalories 206 per serving
- Add the washed lentils and water. Bring to a boil, then reduce to the lowest possible temperature. Cook for a minimum of 8 hours. Monitor the water level and add more, if necessary.
- Smash some of the lentils against the side of the pot with a wooden spoon to thicken the soup. Serve warm.
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Reviews 11Total Time 50 minsCategory Main Course
- about 4 hours before you want to cook Adasi, leave it in some water so that the lentils will absorb some water.
- Use a pot to cook the lentils in some water. Chop the potato and when the lentils are half-cooked, add the pieces of the potato to the pot.
- Chop the onions into the form shown in the picture and stir-fry them, using some oil and turmeric. In the final step of stir frying, add a little cinnamon to the onions.
- After the chopped potatoes are cooked, separate them from the potatoes and mash them. Add the mashed potato to the onions. Stir them and add the whole thing to the lentils which are cooking.
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- Let the lentils soak in water for at least 2 hours and change their water one or two times as well. Then, boil water in on the heat.
- Cut the potato (but not too small, because you will need to remove them from the pot later), and chop the onion. When the lentils are half cooked, add the potatoes to the pot.
- Stir-fry the onions with turmeric, so they are golden. Right before turning the heat off the stove, add the cinnamon and mix it with onions.
- Bring the potato pieces out when they are cooked. Now mash them, add them to the onions, mix all the ingredients, and add them to the lentil’s pot.
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