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.
Servings: 4
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 chopped onion
- 1/4 teaspoon salt
- 2 ounces tomato puree (canned)
- 1/4 cup 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 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).
Video
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
Calories: 173kcal | Carbohydrates: 30g | Protein: 11g | Fat: 2g | Saturated Fat: 0.2g | Sodium: 302mg | Potassium: 529mg | Fiber: 10g | Sugar: 4g | Vitamin A: 145IU | Vitamin C: 9mg | Calcium: 80mg | Iron: 4mg