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Dal Lehsuni - Mung Cooked with Garlic
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Dal Lehsuni - Mung Cooked with Garlic

Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Servings: 6
Author: Sonal Gupta @ simplyvegetarian777


  • Red Lentils - 1 cup
  • Onion - 1/4 cup finely chopped
  • Garlic - 3 large pods or 5 regular size finely chopped
  • Ginger - 1 small piece finely chopped
  • Green chili - 1/2 small finely chopped
  • Water - 2 &1/2 cups

Oils & Spices

  • Ghee/ Olive Oil - 1 tsp
  • Hing / Asafetida - small pinch
  • Cumin seeds - 1/2 tsp
  • Turmeric - 1/2 tsp
  • Salt - 2/3 tsp or to taste

Tadka or Tempering

  • Ghee - 2 tsp
  • Asafetida / Ghee - a pinch
  • Cumin seeds - 1/2 tsp
  • Black Mustard seeds - 1/4 tsp
  • Red chili powder - fat pinch. Use Kashmiri or Degi Mirch or Fancy paprika for beautiful color.


Making the Dal

  • Wash and soak the dal in 1 cup of water.
  • Heat 1 tsp ghee/olive oil in a pressure cooker and add asafetida and cumin seeds to it. Once the seeds crackle, add onions, ginger, garlic and green chili to it. Saute till onions and garlic are slightly golden.
  • Drain the water off the dal and add dal to the cooker along with turmeric and salt. Stir for 30 seconds and add 2&1/2 cups of water. If you are cooking in an open pan then use 3&1/2 cup of water.
  • Pressure cook for 1 whistle and switch it off. If you are cooking in open pan, then it will take good 18-20 minutes for it to be cooked.
  • Once the pressure escapes, open the cooker. Give it a good stir. If required, add more hot water for desired consistency. Adjust the salt to your taste. Dal is ready to be tempered with tadka.

Making the Tadka / Tempering

  • Heat 2 tsp of ghee and add asafetida/hing and cumin & mustard seeds. Once the cumin and mustard seeds crackle, add red chili powder and switch off the flame.
  • Add this tadka on top of the dal.
  • Serve it with Rice or Roti or Eat like a bowl of soup or stew.