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Lehsooni Dal

BetterButter Editorial
0 minutes
Prep Time
30 minutes
Cook Time
4 People
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This is a dal where the pungent flavours of garlic really stand out. While it isn't everyone's cup of tea, this dal is stellar with some steamed rice and pickle

Recipe Tags

  • Veg
  • Everyday
  • North Indian
  • Pressure Cook
  • Main Dish

Ingredients Serving: 4

  1. 1/2 cup arhar dal or pigeon pea
  2. 1/4 cup moong dal or yellow lentil
  3. 1 bay leaf
  4. 1/2 tsp turmeric
  5. 1/4 tsp red chilli powder
  6. 2 cloves of garlic smashed
  7. 2 tomatoes chopped
  8. 1/2 tsp coriander powder
  9. 2 cups of water
  10. sat to taste
  11. For the tempering
  12. 2 tsp ghee
  13. 1/2 tsp cumin seeds
  14. 1/2 tsp mustard seeds
  15. 2 whole red chillies
  16. 4 cloves of garlic sliced
  17. A handful of coriander leaves
  18. Lemon juice to taste


  1. Soak both the dals together for half an hour.
  2. In a pressure cooker add the dals, water, turmeric powder, coriander powder, salt, bay leaf, two cloves of smashed garlic and the red chilli powder as well as the tomatoes
  3. Pressure cook for two whistles and simmer for an additional 5 minutes. Let the cooker cool and then open.
  4. Turn the heat back on and make sure the lentils are cooked through. Keep in on simmer and start making the tempering.
  5. Heat the ghee in a small kadhai, add the mustard seeds to it and let them splutter and then add the cumin seeds .
  6. Now add the whole red chillies and garlic to it. Saute until the garlic is brown. Turn off the heat
  7. Add the tempering to the dal. Adjust the seasoning. Squeeze in a bit of lime and add the coriander leaves to it.

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Preeti Anand
Preeti Anand   Nov-01-2017

Kamal Singh Rawlot
Kamal Singh Rawlot   Jul-27-2017

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