Moong Dal with Lehsun & Anardana (Also a Renal Diet Recipe)

A chance conversation with Nikita Jhanglani over lunch led her to sharing this recipe for Moong Dal with Lehsun and Anardana (dried Pomegranate seeds) with me. I tried this dish the first chance I got and can only marvel at how simple it is to make this supremely delicious dish. As a bonus, this Sindhi Moong Dal is also a low-potassium recipe that is suited for people on a Kidney Diet or Renal diet to manage Chronic Kidney Disease (CKD).

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I started using Anardana or dried Pomegranate seeds in cooking only a few years ago and have grown to love the sweet and sour taste these seeds give any dish they are used in. So when Nikita told me to try this simple Sindhi Moong Dal that uses crushed garlic and Anardana as tempering, I could not wait to try it.

This recipe is very suited for a Renal Diet or Kidney Diet. All you need to do is reduce the salt or substitute it with Amchur to get a nutritious and delicious low-sodium, low-potassium recipe.

What I Love About this Garlicky Sindhi Moong Dal?

• The crushed garlic and Anardana make this dal flavourful and aromatic.
• You can make this dish in under 15 minutes.
• You can pair this garlicky dal with rice or rotis. I even had it just by itself.
• Moong dal is a great source of plant-based protein for vegetarians.
• This low-calorie recipe is perfect for a weight-loss diet.
• This is a gluten-free dish.
• You can also easily get a vegan recipe by using oil instead of ghee in the tempering.

Other Sindhi Recipes for You To Try

Nikita and her mom, Heena-ji, keep me supplied with a lot of Sindhi recipes including those for:

• Bhuga Chawal | Bhuga Chawar: Rice with Caramelized Onions
• Koki: A Crisp Paratha with Onions, Cumin, and Green Chillies
• Sindhi Kadhi: A Veggie-laden Kadhi
• Macaroni Alu ki Sabzi | Macaroni Patata

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How to Make Sindhi Moong Dal with Lehsun and Anardana

1. Cooking the Dal
   1. Wash 1/4 cup split Moong Dal (Dhuli Moong) well under running water.
   2. Add 1/2 cup water and pressure cook till it is mashable. It took 4 whistles for me.
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   3. Let the pressure cooker de-pressurize and then take out the cooked dal.
   4. Add some salt and 1/2 cup water to the cooked dal.
   5. Using a heavy spoon, ladle or whisk, mix the dal till it is mashed well and there are no lumps.
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   6. Add 1/4 cup water to get a thick dal of pouring consistency.
2.  Adding the Tadka 
   1. Crush 1/2 tsp of finely chopped garlic and 3/4 tsp of Anardana. 
   2. In a heavy ladle, over medium heat, melt 1/2 tsp ghee. Vegans can use oil.
   3. Add the garlic-anardana mix.
   4. Fry till the garlic starts to turn brown.
   5. Take off the heat and add 1/8 tsp turmeric.
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   6. Mix well.
   7. Add the tadka to the mashed dal and mix well.
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3. Serve this garlicky Sindhi Moong Dal with rice or rotis. 

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Recipe for Sindhi Moong Dal with Lehsun and Anardana Tadka

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Sindhi Moong Dal with Lehsun and Anardana Tadka

Aruna

This is a super simple recipe of boiled and mashed Moong Dal tempered with crushed garlic and dried pomegranate seeds. This versatile Garlicky Sindhi Moong Dal can be served with rice or rotis.

The best part is that this Sindhi Moong Dal can be made in under 15 minutes. It is also a low-potassium recipe that is perfectly suited for a kidney diet or renal diet.

5 from 2 votes

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Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Course Accompaniment, Dinner, Lunch

Cuisine Gluten Free, Indian, Kidney Diet or Renal Diet, Sindhi, Vegan, Vegetarian

Servings 2 People

Calories 104 kcal

Equipment

• Heavy Bottomed Vessel (1/2 litre capacity)
• Pressure Cooker
• Tempering Ladle
• Ladle
• Mortar and Pestle

Ingredients

  

1x2x3x

• 1/4 Cup Moong Dal (~30 gms)
• 1.25 Cups Water
• Salt to Taste (Omit or replace with Amchur for a Renal Diet)

For Tadka

• 1/2 tsp Finely Chopped Garlic
• 3/4 tsp Anardana (Dried Pomegranate Seeds)
• 1/8 tsp Turmeric
• 1/2 tsp Ghee (Vegans can use oil)

Instructions

 

Cooking the Moong Dal

• Wash 1/4 cup split Moong Dal (Dhuli Moong) well under running water.
• Add 1/2 cup water and pressure cook till it is mashable. It took 4 whistles for me.
• Let the pressure cooker de-pressurise and then take out the cooked dal.
• Add some salt and 1/2 cup water to the cooked dal.
• Using a heavy spoon, ladle or whisk, mix the dal till it is mashed well and there are no lumps.
• Add 1/4 cup water to get a thick dal of pouring consistency.

Getting the Tadka Ready

• Crush 1/2 tsp of finely chopped garlic and 3/4 tsp of Anardana.
• In a heavy ladle, over medium heat, melt 1/2 tsp ghee. Vegans can use oil.
• Add the garlic-anardana mix.
• Fry till the garlic starts to turn brown.
• Take off the heat and add 1/8 tsp turmeric.
• Mix well.
• Add the tadka to the Moong Dal and mix well.
• Serve this garlicky Sindhi Moong Dal with rice or rotis.

Nutrition

Calories: 104 kcalCarbohydrates: 16 gProtein: 7 gFat: 2 gSaturated Fat: 1 gPolyunsaturated Fat: 0.05 gMonounsaturated Fat: 0.4 gCholesterol: 3 mgSodium: 597 mgPotassium: 11 mgFiber: 3 gSugar: 1 gVitamin A: 50 IUVitamin C: 0.5 mgCalcium: 17 mgIron: 1 mg

Keyword Garlicky Moong Dal, Lehsuni Moong Dal, Low Potassium Recipe, Moong Dal with Garlic and Pomegranate Seeds, Moong Dal with Lehsun and Anardana Tadka, Sindhi Moong Dal

Tried this recipe?Do let me know how you liked it @aahaaram or tag #aahaaram!