Adasi

Ingredients

• 350g brown or green lentils
• 2 onions
• 4 garlic cloves
• 2 tbsp tomato paste
• 1 tsp ground turmeric
• 1/2 tsp ground cinnamon
• 2 dried Persian limes, or 3 tbsp lemon juice
• 2 tsp fine salt
• 1/2 tsp ground black pepper
• 3 tbsp sunflower oil
• 1.4 litres water
• 1 tsp golpar (ground angelica seed), optional
• Flatbread and butter, to serve

Before you cook

• Rinse the lentils in cold water and pick out any grit.
• Peel and finely chop the onions and garlic.
• Pierce the dried limes two or three times with a knife tip.

Steps

1. Heat the oil in a large pot over medium heat.
2. Fry the chopped onion for 12 minutes, until soft and browning at the edges.
3. Add the garlic and cook for 1 minute.
4. Stir in the turmeric and cinnamon and let them toast for 30 seconds.
5. Push the onion aside and fry the tomato paste in the clear space for 2 minutes until it darkens.
6. Tip in the lentils and turn them through the onion.
7. Pour in the water and bring the pot to a boil.
8. Lower the heat, add the pierced dried limes, and simmer uncovered for 45 minutes.
9. Stir every ten minutes or so, adding a splash of water if the pot goes dry, until the lentils have broken down into a thick porridge.
10. Press the limes against the side of the pot to release their juice, then remove the skins.
11. Season with the salt and pepper and taste until it is savoury and faintly sour.
12. Ladle into bowls, dust with golpar if you have it, and serve with buttered flatbread.