Lehsuni Moong Dal Recipe

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A superb tasting dish does not need exotic ingredients or elaborate cooking. All it needs is the right mix and a dash of love. Lehsuni moong dal is a dish that can be easily added to your everyday cooking, elevating a simple dal chawal / rot dal to the next level. Lehsuni comes from the word Lehsun or garlic. This simply translates to a dal being flavoured with garlic. But there is a little more that goes into this dish that gives it its flavour and taste.

The real taste to the Lehsuni dal comes from the addition of green garlic or garlic leaves along with chillies, turmeric powder, coriander seeds, cumin, mustard, curry leaves, asafoetida, ginger, lemon juice and sugar, this simple dish is enough to give you a satisfying home cooked meal. Be a little generous when you add spices and the flavours will jump out. But what will make the lehsuni moong dal truly understanding is if you give it a double tadka  – the first tadka as you do it regularly like in the recipe below and a second tadka with desi ghee, garlic and hing which will elevate the flavours to a new level.

Lehsuni Moong
Prep time
Cook time
Total time
Sprouted pulses are very nutritious. Incorporating them in our daily diet has many health benefits. Many people don't like to have them raw, specially kids. So, we can cook and serve them. This gives them a new look and flavor too.
Recipe type: Lunch
Cuisine: Sindhi
Serves: 4 servings
  • Sprouted Moong, 1 cup
  • Garlic pods, 4
  • Cumin seeds, ½ teaspoon
  • Salt, to taste
  • Red chilli powder, ¼ teaspoon
  • Green chilli, 1
  • Curry leaves, 10
  • Green coriander leaves, to garnish
  • Turmeric powder, ¼ teaspoon
  • Water, as needed
  • Oil, 1 teaspoon
  1. In a pressure cooker heat the oil.
  2. Keep the flame low.
  3. Chop the garlic pods.
  4. Add to the heated oil.
  5. Toss in the cumin seeds and curry leaves.
  6. Let them splutter.
  7. The garlic pods should turn light golden brown.
  8. Put in the sprouted moong.
  9. Season with salt, red chilli powder, turmeric powder.
  10. Also, chop the green chilli and add it too.
  11. Saute for a couple of minutes.
  12. Add in water as per the consistency preferred.
  13. Generally, the water should be about 2 to 3 times the Moong.
  14. Now, pressure cook for 2 whistles on high flame.
  15. Lower the flame and cook for 2 whistles more.
  16. Let the pressure release on its own.
  17. Garnish with green coriander leaves.
  18. Serve with plain boiled rice.
  19. In place of sprouted moong, green moong can also be used.
  20. In that case,wash and soak them overnight

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This post is also available in: hiहिन्दी (Hindi)


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