One-Pan Dal Lasooni

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

There are numerous some ways to make dals. Some are easy with a number of spices or aromatics, while others are more complex flavored and creamy. This restaurant style dal Lasooni(garlic dal) has a great deal of garlic and a complete spices so as to add amazing deep flavor.  As with all whole spices in curry, the flavour gets rather more complex and stronger because the dish sits with the entire spices in it. So you would like to make the dal ahead and use whatever spices you might have.

In case you don’t have all the spices, it should still end up amazingly delicious. 

I take advantage of brown lentils on this dal lasooni, and you may also use green lentils, green mung beans, red lentils, chickpeas, whole urad, cooked white beans or every other cooked beans that you simply like!

Why You’ll Love Dal Lasooni

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

More Vegan Lentil Recipes

Recipe Card

Print Recipe

Dal Lasooni

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

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Course: Most important

Cuisine: Indian

Keyword: dal lasooni, lasooni dal

Servings: 4

Calories: 173kcal

Creator: 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 barely 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 blend. Reduce the warmth to medium and proceed to cook until the bay leaves change color. This takes just a number of seconds.

• Add the garlic and blend in for a number of seconds, then cook until the garlic is beginning to turn golden on a few of the edges. Then Add the onion and salt and blend in and proceed to cook until the onion is translucent. Mix within the tomato puree, non-dairy yogurt, and all the remaining spices and convey that mixture to a very 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 warmth.

• Taste and adjust salt and flavor, garnish with chopped cilantro and a few lemon juice or lemon wedges for garnish. You may also drizzle some nondairy cream excessive before serving.

Notes

If making this with chickpeas, white beans, or other, heartier beans, you possibly can add a bit more tomato puree and more of the yogurt for more of the sauce.
This recipe is gluten free.
Additionally it is nut-free so long as you employ a nut-free nondairy cream or yogurt.
It’s soy-free should you use a soy-free nondairy cream or yogurt.
To make this oil-free, toast all the entire spices on a dry skillet, then add 2 to three tablespoons of broth, after which add the garlic and proceed. Keep adding broth to the pan as needed.

Nutrition

Nutrition Facts

Dal Lasooni

Amount Per Serving

Calories 173
Calories from Fat 18

% Day by day 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 Day by day Values are based on a 2000 calorie weight loss plan.

Ingredients and Substitutions

• oil – To toast the spices and sauté. You may toast the spices in a dry skillet as an alternative and use broth to sauté the aromatics, if you would like 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 following layer of flavor to this dal.
• tomato puree – For the sauce. It adds umami and slightly touch of sweetness.
• non-dairy yogurt – Makes the sauce so creamy! You should use thick, non-dairy cream, like cashew cream, as an alternative, if needed.
• dried spices – The following layer of flavor comes from garam masala, white pepper, and cayenne pepper or Indian red chili powder. You may omit the cayenne/chili powder, if needed.
• lentils – Canned, cooked brown lentils make this dal come together lightning fast! You should use 1 1/2 cups cooked beans of alternative as an alternative of lentils, should you like.
• garnishes – Cilantro and lemon juice bring brightness and zest to the finished lasooni dal. You may also add a swirl of non-dairy cream, should you want it even creamier.

Suggestions

• Stir the entire spices incessantly, so that they don’t burn, especially the bay leaves. These toast in only a number of seconds, so be sure to not allow them to burn!
• Just about any cooked beans will work on this dal. In case you use heartier beans, like chickpeas or white beans, add some extra tomato puree and yogurt to make it saucier.

Make Lasooni Dal

Heat a skillet over medium high heat, add the oil, after which 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 blend. Reduce the warmth to medium and proceed to cook until the bay leaves change color. This takes just a number of seconds. 

Add the garlic and blend in for a number of seconds, cook until the garlic is beginning to turn golden on a few of the edges.

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

Mix within the tomato puree, non-dairy yogurt, and all the remaining spices and convey that mixture to a very good boil. 

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

Mix, then close the lid and let it simmer for 3 to 4 minutes, then switch off the warmth.

Taste and adjust salt and flavor and serve. You may add some chopped cilantro and a few lemon juice and even veggies for garnish. You may also drizzle some nondairy cream excessive before serving. 

Often Asked Questions