Dal Lasooni
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Calories
173 kcal
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Course
Main Course
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Cuisine
Indian
Dal Lasooni
Description
Dal Lasooni centers on lentils cooked in a richly spiced base. Whole spices including cumin seeds, bay leaves, cloves, cinnamon, and cardamom are toasted in oil to release their fragrance. Garlic and onion provide depth and sweetness, while tomato puree and non-dairy yogurt create a creamy, tangy sauce. Seasonings like garam masala, white pepper, and optional cayenne add complexity and mild heat.
The lentils are simmered briefly in the sauce until tender and coated with the flavorful mixture. The result is a smooth, savory dal with a pronounced garlic character, balanced by the aromatic spice blend and a touch of acidity from lemon juice added at serving. Cilantro garnish adds freshness to the hearty preparation.
This variant uses non-dairy yogurt or cream, making it suitable for various dietary preferences. The recipe is flexible enough to incorporate different legumes such as chickpeas or white beans, adjusting tomato and yogurt quantities accordingly. It offers a warming, comforting dish that can stand alone or accompany rice and breads.
To make it oil-free, dry toast the whole spices before adding broth to continue cooking. Adjust spices and liquid for desired consistency and flavor intensity. The dish is gluten-free and can be adapted to avoid nuts and soy depending on the non-dairy product used.
Ingredients
- 1 teaspoon neutral cooking oil generic cooking oil
- 1/2 teaspoon cumin seeds
- 2 bay leaf
- 2 clove whole
- 2" cinnamon stick
- 1 black cardamom opened up slightly or use a green cardamom pod, pod
- 8 cloves garlic minced
- 1/2 cup onion chopped
- 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 pepper or Indian red chili powder, optional
- 15 ounce lentils or 1 1/2 cups of cooked brown lentils, green lentils, mung beans, chickpeas, or white beans, canned
- 1/4 teaspoon salt or more, to taste
- 1/4 cup water or non-dairy milk, or more
- cilantro for garnish, and lemon juice
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
- Substitute chickpeas, white beans, or other legumes to vary texture and flavor, increasing tomato puree and yogurt for more sauce if using heartier beans.
- This recipe is gluten-free and nut-free, provided the non-dairy yogurt or cream is free of nuts.
- To keep it soy-free, select a soy-free non-dairy yogurt or cream alternative.
- For an oil-free version, dry toast whole spices, then add broth gradually instead of oil, continuing with the garlic and other ingredients.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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