To begin making the Lehsuni Moong Dal Tadka, first prep all the ingredient and keep them ready.

Into a pressure cooker, add the moong dal, chopped tomatoes, ginger, salt, turmeric powder and 2-1/2 cups of water. Pressure cook the moong dal for 4 to 5 whistles and turn off the heat.

Allow the pressure to release naturally, as the moong dal would continue to cook as long as there is pressure inside the cooker.

Once done, open the pressure cooker, give the moong dal a slight mash, squeeze in the lemon juice, add the chopped coriander leaves and give it a taste. Adjust the salt accordingly.

Once done, transfer the moong dal to a serving bowl.

Now for the tadka, preheat a pan over medium high heat. Once heated; add the ghee, cumin seeds, garlic, green chillies and allow the garlic to roast for about a minute until lightly golden brown.

Once done, add the pinch of asafoetida/ hing and turn off the heat.

Pour this tadka into the Moong dal and serve hot.

Serve Moong Dal Tadka along with Stuffed Karela With Aloo and Phulkas for a delicious weeknight dinner or even a cozy lunch.