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Title: Dal Lasooni (Indian Garlic Lentils)
Categories: Indian
Yield: 4 Servings

1 ts Oil
1/2 ts Cumin seeds
2 Bay leaves
2 Whole cloves
1 Cinnamon stick (2")
1 Black or green cardamom pod;
- opened up slightly
8 cl Garlic; minced
1/2 c Onion; chopped
1/4 ts Salt
2 oz Canned tomato puree
1/4 c Non-dairy yogurt or
- non-dairy cream
1/2 ts Garam masala; up to 1 ts
1/8 ts White pepper
1/4 ts Cayenne or Indian red chili
- powder (optional)
15 oz Can lentils -OR-
1 1/2 c Cooked lentils; mung beans,
- chickpeas, or white beans
1/4 ts Salt; or more; to taste
1/4 c Water or non-dairy milk;
- or more
Cilantro; for garnish
Lemon juice; for garnish

Preparation time: 10 minutes Cooking time: 20 minutes

Dal lasooni 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.

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 non-dairy
cream over the top before serving. Fish out the whole spices (bay
leaves, cardamom pod, cloves) just before serving, if desired.

Recipe by Richa Hingle

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