Hare Lehsun ki Dal – Winter Special

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Hare Lehsun ki Dal, Fresh Green Garlic Dal
Hare Lehsun ki Dal, Fresh Green Garlic Dal

Winter brings with it an assortment of vegetables that are otherwise not available. One of the vegetables I look forward to in this season is Fresh Green Garlic or Hara Lehsun. I use it to flavour every savoury dish I find. I love the aroma that green garlic imparts to dishes; it is garlicky yet not overpoweringly so. During winters you will always find Green Garlic in my refrigerator.

Yesterday, I made my first batch of Hare Lehsun ki Dal for this winter. It was mildly garlicky and a much mellow version of Lasooni Dal.

If you want more winter specials, here are a few recipes:

  • Undhiyu – A wonderful medley of winter vegetables cooked in a coriander-green garlic paste from the western Indian state of Gujarat.
  • Sarson da Saag – The ever popular dish from the north Indian state of Punjab uses a whole lot of greens led by Mustard greens and is traditionally eaten with Makki di Roti.
  • Sweet Potatoes in Jaggery Syrup – For some reason, this simple dish is always associated with winter in my mind.

How to Make Hare Lehsun ki Dal

Hare Lehsun ki Dal, Fresh Green Garlic Dal

Hare Lehsun ki Dal (Lentils with Fresh Green Garlic) - Winter Special

Hara Lehsun or Green Garlic is found in abundance in winter. I love its delicate flavour and aroma. Yesterday, I used it to flavour some dal.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main, Side Dish
Cuisine Indian
Servings 4


  • 3/4 Cup Tuvar Dal
  • 1/4 Cup Finely Chopped Green Garlic
  • 1/4 Cup Finely Chopped Tomatoes
  • 1 tsp Cumin
  • 2 Red Chillies
  • 1/4 tsp Turmeric
  • 1 tbsp Ghee
  • Salt to Taste


The Preparations for Hare Lehsun ki Dal

  • Chop the tomato to small pieces.
  • Chop the hara lehsun or green garlic into fine pieces.

Method to Make Hare Lehsun ki Dal

  • Wash and soak the tuvar dal in 2 cups water for 10 minutes. In winter, I use lukewarm water.
  • Pressure cook the tuvar dal till it is well-cooked.
  • Mash the dal and set aside.
  • In a heavy-bottomed vessel, heat the ghee.
  • Add the cumin seeds and stir-fry till the cumin just starts to change colour.
  • Add the split red chillies.
  • Stir-fry for a few seconds.
  • Add the chopped green garlic and stir-fry for 1 minute.
  • Add the chopped tomatoes.
  • Stir-fry till the tomato pieces are well-stewed.
  • Add the turmeric powder, salt and mashed dal.
  • Mix well.
  • Simmer for 5 minutes.
  • Cover and set aside for 5 minutes.
  • Serve hot with rice or rotis.


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