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   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
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   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         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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