Fresh green garlic is now in season and they have a lot of health benefits including lowering cholesterol, high blood pressure, it acts as an antibiotic too.Green garlic is nothing but immature garlic that is harvested before the cloves mature. The stalks are green and resemble spring onions.It has a milder flavour than dry garlic and tastes great in dals, chutneys and stir fry vegetables.



  • 10 to 12 cloves of fresh garlic finely chopped along with the tender portion of the stalks
  • 1/2 cup pigeon peas/ toovar dal
  • 1 1/2 tbsp oil
  • 1/2 tsp cumin seeds
  • 1/8 tsp asafoetida
  • 1/4th tsp turmeric powder
  • 2 dry red chillies broken into pieces
  • 4 curry leaves
  • 2 green chillies chopped fine
  • 1 tomato chopped fine
  • Salt to taste
  • 5 sprigs of coriander leaves finely chopped


  • Rinse the dal well and soak it in water for 30 minutes. Add 1 cup water, 1/8 tsp turmeric powder and a pinch of asafoetida and pressure cook the dal until pressure is released 5 times. Once the steam is released open the lid, whisk the dal well and set aside.
  • Heat oil in a nonstick/ ceramic pan, add cumin seeds. When the seeds crackle add dry red chillies, curry leaves, finely chopped green garlic, asafoetida, green chillies and saute well. Add turmeric powder, tomatoes and saute till the tomatoes are soft. Add the cooked and mashed dal,salt  and water to get the desired consistency. Cook on medium flame till it boils and the flavours sink into the dal. Garnish with coriander leaves.
  • Serve hot with steaming hot rice or rotis.


  • When you buy green garlic, buy garlic with fresh tender green stalks. Avoid dry stalks.