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Dal Lasooni
5 from 48 votes

Dal Lasooni

Dal Lasooni is a spiced lentil dish enriched with aromatics like garlic, cumin, and warming whole spices such as cinnamon, cloves, and cardamom. The lentils simmer in a tomato and non-dairy yogurt sauce that is thickened and flavored with garam masala and chili for subtle heat. The dish is garnished with fresh cilantro and lemon juice for brightness and can be adapted to include various beans or non-dairy options.

Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 4
Calories: 173 kcal
Course: Main Course
Cuisine: Indian

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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

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%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 173

% 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.