Daal adas is one of the rare meatless Iranian stew (khoresh) and is very popular in South and South-west Iran (Bushehr, Hormozgan and khuzestan provinces), where food is generally more spicy than other parts of the country. Like any given khoresh or dish, daal adas is prepared in different ways in various households. The way my Bushehri mom used to cook it, often when she was in hurry, is the one I came to like and learn.
Ingredients: (serving 4-5): Red lintel, 2 cups. Onion, 1 medium, thinly sliced. Potato, 1 medium, skinned and cut in four pieces. Garlic cloves (ideally green or fresh) 3-4 cloves, finely minced. Tomato sauce 1/2 tbsp. (or one cup of V8). Tamarind sauce, 3 tbsp (see note and picture below). Turmeric, ½ tbs. Powdered red pepper, 1/4 tbsp. Salt, to the taste. Cooking oil, 5 tbsp. Water, 4 cups, or 3 cups if you are using V8