• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Vegan Richa
  • Home
  • Recipes
    • (new) Recipe Filters
    • Popular Recipes
    • Breakfast
    • Lunch / Dinner
    • Dessert
    • Indian
    • Instant Pot
    • Burgers
    • Pizza
    • Recipe Index
  • Videos
    • Instant Pot
    • Dessert
    • Holidays
    • Easy Vegan Meals
    • All Recipe Videos
  • CookBooks
    • Vegan Richa’s Instant Pot Cookbook (Print & Digital)
    • Vegan Richa’s Everyday Kitchen (Print & Digital)
    • Vegan Richa’s Indian Kitchen (Print & Digital)
  • Resources
    • Indian Dal / Lentil Names
    • Indian Pantry
    • Vegan Subs & Resources
    • Our Vegan Journey and FAQs
    • How To Start A Food Blog
    • Resources for Food Bloggers
  • Shop
  • About / Contact
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipes
  • Subscribe
  • CookBooks
  • Shop
  • About
  • NEW! Instant Pot Cookbook
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×
    Home » daal

    Dal Lasooni (Indian Garlic Lentils)

    Published: Aug 18, 2023 by Richa 20 Comments

    Jump to Recipe   Print Recipe
    bowl of lasooni dal over rice with cilantro and a swirl of cream, text overlay
    image collage of bowl and panful of lasooni dal over rice with cilantro and a swirl of cream, text overlay
    bowl of lasooni dal over rice with cilantro and a swirl of cream
    dal lasooni in the pan with cilantro and a swirl of cream

    Dal lasooni( Indian garlic lentils) is a creamy lentil curry-style dal with a whole lot of complex flavor from whole spices and garlic. It needs 1 Pan! Use lentils of choice, beans or chickpeas for variation.

    dal lasooni in the pan with cilantro and a swirl of cream
    Table of Contents
    • Why You’ll Love Dal Lasooni
    • More Vegan Lentil Recipes
    • Recipe Card
    • Ingredients and Substitutions
    • Tips
    • How to Make Lasooni Dal
    • Frequently Asked Questions

    There are many many ways to make dals. Some are simple with a few spices or aromatics, while others are more complex flavored and creamy. This restaurant style dal Lasooni(garlic dal) has loads of garlic and a whole spices to add amazing deep flavor.  As with any whole spices in curry, the flavor gets much more complex and stronger as the dish sits with the whole spices in it. So you want to make the dal ahead and use whatever spices you have.

    If you don’t have all of the spices, it will still turn out amazingly delicious. 

    I use brown lentils in this dal lasooni, and you can also use green lentils, green mung beans, red lentils, chickpeas, whole urad, cooked white beans or any other cooked beans that you like!

    bowl of lasooni dal over rice with cilantro and a swirl of cream

    Why You’ll Love Dal Lasooni

    • creamy, protein-packed dish with an amazing Indian flavor
    • naturally gluten-free, nut-free, and soy-free
    • one-pan dish

    More Vegan Lentil Recipes

    • Lentil Curry Casserole
    • Handi Lentils
    • Lentil Orzo Salad
    • Caramelized Onion Dal

    Recipe Card

    dal lasooni in the pan with cilantro and a swirl of cream
    Print Recipe
    5 from 11 votes

    Dal Lasooni

    Dal lasooni (Indian garlic lentils) is a creamy lentil curry-style dal with a whole lot of complex flavor from whole spices and garlic. It needs 1 Pan! Use lentils of choice, beans or chickpeas for variation.
    Prep Time10 minutes mins
    Cook Time20 minutes mins
    Total Time30 minutes mins
    Course: Main
    Cuisine: Indian
    Keyword: dal lasooni, lasooni dal
    Servings: 4
    Calories: 173kcal
    Author: Vegan Richa

    Ingredients

    • 1 teaspoon oil
    • 1/2 teaspoon cumin seeds
    • 2 bay leaves
    • 2 whole cloves
    • 2" cinnamon stick
    • 1 black cardamom pod opened up slightly or use a green cardamom pod
    • 8 cloves garlic minced
    • 1/2 cup (80 g) chopped onion
    • 1/4 teaspoon salt
    • 2 ounces (56.7 g) tomato puree (canned)
    • 1/4 cup (59.15 ml) nondairy yogurt or non-dairy cream
    • 1/2 to 1 teaspoon garam masala
    • 1/8 teaspoon white pepper
    • 1/4 teaspoon cayenne or Indian red chili powder, optional
    • 15 ounce (425.24 g) can lentils or 1 1/2 cups of cooked brown lentils, green lentils, mung beans, chickpeas, or white beans
    • 1/4 teaspoon salt or more, to taste
    • 1/4 cup or more water or non Dairy milk
    • cilantro and lemon juice for garnish

    Instructions

    • Heat a skillet over medium high heat, add the oil. Once hot, add the cumin seeds and cook until the cumin seeds are very fragrant and have darkened in color significantly, about 2 minutes. Then add the bay leaves, cloves. cinnamon stick, and black cardamom and mix. Reduce the heat to medium and continue to cook until the bay leaves change color. This takes just a few seconds.
    • Add the garlic and mix in for a few seconds, then cook until the garlic is starting to turn golden on some of the edges. Then Add the onion and salt and mix in and continue to cook until the onion is translucent. Mix in the tomato puree, non-dairy yogurt, and all of the remaining spices and bring that mixture to a good boil.
    • Add the lentils, salt, and 1/4 to 1/2 cup of water or nondairy milk for preferred consistency. Mix, then close the lid and let it simmer for 3 to 4 minutes, then switch off the heat.
    • Taste and adjust salt and flavor, garnish with chopped cilantro and some lemon juice or lemon wedges for garnish. drizzle some nondairy cream over the top before serving. Fish out the whole spices(bay leaves, cardamom pod , cloves) just before serving(optional to preference).

    Notes

    If making this with chickpeas, white beans, or other, heartier beans, you can add a bit more tomato puree and more of the yogurt for more of the sauce.
    This recipe is gluten free.
    It is also nut-free as long as you use a nut-free nondairy cream or yogurt.
    It’s soy-free if you use a soy-free nondairy cream or yogurt.
    To make this oil-free, toast all the whole spices on a dry skillet, then add 2 to 3 tablespoons of broth, and then add the garlic and continue. Keep adding broth to the pan as needed.

    Nutrition

    Nutrition Facts
    Dal Lasooni
    Amount Per Serving
    Calories 173 Calories from Fat 18
    % Daily Value*
    Fat 2g3%
    Saturated Fat 0.2g1%
    Sodium 302mg13%
    Potassium 529mg15%
    Carbohydrates 30g10%
    Fiber 10g42%
    Sugar 4g4%
    Protein 11g22%
    Vitamin A 145IU3%
    Vitamin C 9mg11%
    Calcium 80mg8%
    Iron 4mg22%
    * Percent Daily Values are based on a 2000 calorie diet.
    lentils, onion, garlic, and seasonings in bowls on a kitchen counter

    Ingredients and Substitutions

    • oil – To toast the spices and sauté. You can toast the spices in a dry skillet instead and use broth to sauté the aromatics, if you want to make this without oil.
    • whole spices – Toasted cumin seeds, bay leaves, cloves, cinnamon, and cardamom give this dal lasooni an incredible flavor!
    • aromatics – Garlic and onion add the next layer of flavor to this dal.
    • tomato puree – For the sauce. It adds umami and a little touch of sweetness.
    • non-dairy yogurt – Makes the sauce so creamy! You can use thick, non-dairy cream, like cashew cream, instead, if needed.
    • dried spices – The next layer of flavor comes from garam masala, white pepper, and cayenne pepper or Indian red chili powder. You can omit the cayenne/chili powder, if needed.
    • lentils – Canned, cooked brown lentils make this dal come together lightning fast! You can use 1 1/2 cups cooked beans of choice instead of lentils, if you like.
    • garnishes – Cilantro and lemon juice bring brightness and zest to the finished lasooni dal. You can also add a swirl of non-dairy cream, if you want it even creamier.

    Tips

    • Stir the whole spices frequently, so they don’t burn, especially the bay leaves. These toast in just a few seconds, so make sure not to let them burn!
    • Pretty much any cooked beans will work in this dal. If you use heartier beans, like chickpeas or white beans, add some extra tomato puree and yogurt to make it saucier.

    How to Make Lasooni Dal

    Heat a skillet over medium high heat, add the oil, and then add the cumin seeds and cook until the cumin seeds are very fragrant and have darkened in color significantly, about two minutes.

    Then add the bay leaves, cloves. cinnamon stick, and black cardamom and mix. Reduce the heat to medium and continue to cook until the bay leaves change color. This takes just a few seconds. 

    Add the garlic and mix in for a few seconds, cook until the garlic is starting to turn golden on some of the edges.

    adding garlic to the pan of toasted whole spices

    Add the onion and salt and mix in and continue to cook until the onion is translucent. (Yes, garlic goes before onion!)


    adding onion to the pan of roasted garlic and spices

    Mix in the tomato puree, non-dairy yogurt, and all of the remaining spices and bring that mixture to a good boil. 

    onions, after cooking them down
    adding tomato paste and non-dairy yogurt to the pan of aromatics and spices
    mixing the sauce together in the pan

    Add the lentils, salt, and 1/4 to 1/2 cup of water or nondairy milk for some extra sauce.

    adding the lentils to the pan

    Mix, then close the lid and let it simmer for three to four minutes, then switch off the heat.

    lentils, after cooking them down

    Taste and adjust salt and flavor and serve. You can add some chopped cilantro and some lemon juice or even veggies for garnish. You can also drizzle some nondairy cream over the top before serving. 

    bowl of lasooni dal over rice with cilantro and a swirl of cream

    Frequently Asked Questions

    Is lasooni dal allergy-friendly?

    This recipe is gluten free. It is also nut-free as long as you use a nut-free nondairy cream or yogurt. It’s soy-free if you use a soy-free nondairy cream or yogurt. 

    Can I make this without oil?

    To make this oil-free, toast all the whole spices on a dry skillet, then add 2 to 3 tablespoons of broth, and then add the garlic and continue. Keep adding broth to the pan as needed.

    What is dal?

    Dal (dhal, daal) is an entree or side made with lentils or beans simmered with plenty of spices. There are countless ways to prepare dal, depending on region and even household!

    Sharing is caring!

    Share on Pinterest Share on Facebook Share on WhatsApp Share on X (Twitter) Share on Email
    « Cannoli Overnight Oats (30 minutes, gluten-free, soy-free)
    Chaat Masala Salad (Chopped Salad with Indian-spice Vinaigrette, gluten-free, oil-free, and nut-free!) »


    ⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

    Reader Interactions

    Comments

      Leave a Comment and Rating Cancel reply

      If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online and I love hearing from you all!

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Anouk

      September 08, 2023 at 3:33 am

      I’m sorry for this probably dumb question, but do you take the cloves and the cardamom pod out? Or do you eat them?

      Reply
      • Richa

        September 09, 2023 at 2:30 pm

        It’s not a dumb question at all. I should add this info to the post. Yea you can fish them out before serving. It depends on your preference. My mom loves to eat the whole spices while my dad doesn’t like to bite on them while eating, so we remove it for him.

        Reply
    2. Kathy

      August 29, 2023 at 3:37 pm

      5 stars
      Easy once you have the onions and garlic chopped. I had to flex a few things and it turned out great anyway.
      I didn’t have tomato purée, so I used some stewed tomatoes and let them cook down a little longer. I used jalapeños in with the onions, instead of red chili powder.
      Lots of taste, will definitely make again.

      Reply
      • Richa

        August 29, 2023 at 10:58 pm

        Awesome!

        Reply
    3. Kylie

      August 28, 2023 at 9:19 pm

      5 stars
      I love every single recipe you create. I cook them often and have never been disappointed. Thank you <3

      Reply
      • Vegan Richa Support

        September 01, 2023 at 9:43 am

        that is so kind, thank you so much Kylie!

        Reply
    4. windhu kitchen

      August 23, 2023 at 8:46 pm

      5 stars
      This was the best Recipe! Looking forward to know more recipes on Dal

      Reply
      • Vegan Richa Support

        August 24, 2023 at 8:04 pm

        yay!

        Reply
    5. Genie

      August 22, 2023 at 4:07 pm

      Made this recipe for lunch today. Used canned lentils since I was in a hurry. I will probably tone down the spice a mite next time, but it was a hit with my hubby!

      Reply
      • Vegan Richa Support

        August 24, 2023 at 8:06 pm

        yay! so glad you both enjoyed! please don’t forget to rate out of 5 stars – it really helps the blog!

        Reply
    6. Elizabeth Blanche

      August 21, 2023 at 12:41 am

      5 stars
      This is an amazing recipe. I made it the other day and it’s now in my top 2, definitely a keeper. I’m a lazy cook and this one was quick and simple with a huge pay off.
      I quadrupled it for batch cooking, it’s also very versatile as the sauce would work with anything.
      11/10

      Reply
      • Vegan Richa Support

        August 24, 2023 at 8:07 pm

        yay! so glad you enjoyed!

        Reply
    7. M MARTIN

      August 20, 2023 at 12:18 pm

      5 stars
      i am a big fan of your recipes. easy to make with a can of lentils. flavors are very good.

      Reply
      • Vegan Richa Support

        August 24, 2023 at 8:07 pm

        thank you! glad you enjoy!

        Reply
    8. Celine

      August 20, 2023 at 6:59 am

      5 stars
      I made this for dinner last night. It’s garlicky but not excessively so. Easy and fast to make as well, so it ticked all the boxes. It didn’t make 4 portions though, more like 2! I will be making it again very soon. Another great recipe, thanks 🙂

      Reply
      • Vegan Richa Support

        August 24, 2023 at 8:07 pm

        thank you!

        Reply
    9. Maneesha

      August 19, 2023 at 9:18 am

      5 stars
      I really enjoyed this recipe, Richa! I used green mung beans that I soaked overnight and then pressure cooked. Turned out great! Such a unique recipe! Thank for you for finding new and tasty ways to cook my fav comfort food – daal!

      Reply
      • Vegan Richa Support

        August 24, 2023 at 8:08 pm

        yay! so glad you love dal

        Reply
    10. Aparna

      August 19, 2023 at 6:02 am

      5 stars
      Is there anyway to adapt this to instant pot and which would also use dried brown lentils?

      Thanks so much for all your recipes!

      Reply
      • Richa

        August 19, 2023 at 2:52 pm

        Yea you could cook the lentils in the instant pot and make the sauce and mix. Or make the sauce, don’t add yogurt. Add lentils and water and pressure cook based on your lentils used. Then open after pressure release, fold in the yogurt. Add a sprinkle more of the spices and garam masala.

        Reply

    Primary Sidebar

    Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options.

    More about me →

    Amazon // Barnes & Noble // BAM! // Chapter Indigo // International
    Vegan Richa's Everyday Kitchen Cookbook Now Available everywhere where Books are Sold | VeganRicha.com
    Amazon // Barnes & Noble // BAM! // Chapter Indigo // International

    FOLLOW US

    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube

    Vegan Richa 's Indian Kitchen Cookbook

    Amazon || Barnes & Noble || BAM! || IndieBound || Details & International

    Popular

    • 18 Best Vegan Recipes of 2022
    • Vegan Tofu Nuggets
    • Best Easy Vegan Recipes of 2021
    • Restaurant Style Aloo Gobi

    Amazon || Barnes & Noble || BAM! || Indigo || Book Depository

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Terms Of Use
    • Copyright and Disclaimers

    Resources

    • Indian dals/lentils names
    • Indian pantry
    • Our vegan journey
    • Vegan Substitutes

    Newsletter

    • Sign Up! for emails and updates
    • Facebook
    • Instagram
    • YouTube
    • Twitter

    Contact

    • Recipe Index
    • My Favorite Things
    • Advertise, Work With Me

    Cookbooks

    • Vegan Richa’s Indian kitchen cookbook
    • Vegan Richa’s Everyday kitchen cookbook 
    • Vegan Richa’s Instant Pot Book

    All content on this blog is owned by Vegan Richa LLC.  Links on some posts are affiliate links for e.g. we are participant in Amazon services LLC Associates program. Vegan Richa is monetized in part through the use of such affiliate links. More Details

    Copyright © 2021 Vegan Richa