Dal Lasooni
User Reviews
5.0
48 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
30 mins
-
Servings
4
-
Calories
173 kcal
-
Course
Main Course
-
Cuisine
Indian
Dal Lasooni
Report
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.
Share:
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).
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 Information
Show Details
Calories
173kcal
(9%)
Carbohydrates
30g
(10%)
Protein
11g
(22%)
Fat
2g
(3%)
Saturated Fat
0.2g
(1%)
Sodium
302mg
(13%)
Potassium
529mg
(15%)
Fiber
10g
(40%)
Sugar
4g
(8%)
Vitamin A
145IU
(3%)
Vitamin C
9mg
(10%)
Calcium
80mg
(8%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 173 kcal
% Daily Value*
| Calories | 173kcal | 9% |
| Carbohydrates | 30g | 10% |
| Protein | 11g | 22% |
| Fat | 2g | 3% |
| Saturated Fat | 0.2g | 1% |
| Sodium | 302mg | 13% |
| Potassium | 529mg | 11% |
| Fiber | 10g | 40% |
| Sugar | 4g | 8% |
| Vitamin A | 145IU | 3% |
| Vitamin C | 9mg | 10% |
| Calcium | 80mg | 8% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
48 reviews
Excellent
Other Recipes
You'll Also Love
