Instant Pot Kashmiri Dal – Moong Dal

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Instant Pot Kashmiri Dal – Moong Dal

This one-pot healthy and AUTHENTIC Instant Pot Kashmiri Dal – Moong Dal is so delicious, it’s sure to become a basic recipe in your home! This Instant Pot Kashmiri Dal – Moong Dal is creamy, hearty, and made with just twelve ingredients!

If you want a lentil soup that will quickly become a treasured recipe, I propose giving it a try.

This recipe skips the step of sautéing onions, or tomatoes. In fact, it doesn’t use onions or tomatoes. The trick is to add the lentils with the spices and pressure cook it so you get all the benefits of the extra taste without having to sacrifice texture.

What lentils do I need to make Instant Pot Kashmiri Dal – Moong Dal?

Split mung beans, also known as split green moong dal, or split green gram. These green lentils have been split but not skinned. They are available in Indian grocery stores or on amazon.

Do I need to soak the lentils before cooking?

Absolutely not! Unlike other dried lentils or beans, these can be safely cooked without soaking.

What ingredients do I need to make this recipe?

Split green moong dal, water, cloves, salt, asafoetida, ground fennel, ground ginger, ground turmeric, ground cumin, ghee, milk and Serrano peppers.

And an Instant Pot of course!

How long does this keep in the refrigerator?

For about 2 to 3 days. It may get thick in the refrigerator. In that case, you can add some hot water {a few tablespoons }depending on the consistency your desire. It freezes well.

How do I make Kashmiri Moong Dal?

Firstly, rinse the lentils a few times. Next, discard the water used to rinse the lentils.

For cooking, in the inner pot, add the rinsed lentils, and 5 cups water.

After that, add in cloves, salt, asafoetida, ground fennel, ground ginger, ground turmeric, ground cumin, and ghee. Stir well.

Close the lid and select manual/ high pressure for 10 minutes. When done let the pressure release naturally for 10 minutes.

Open the lid, select sauté. Finally, add milk and Serrano peppers. Again, give it a good stir. Let the lentils sauté for a minute or two minutes. Turn off the saute mode and transfer the cooked dal in a serving bowl.

Do try some of my other lentil recipes and provide a feedback. Hope you enjoy making this dal!

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Instant Pot Palak Dal

Instant Pot Sultani Dal

Tried this recipe yet? Give us a rating, comment below in the reply section and let us know what you think.

Instant Pot Authentic Kashmiri Moong Dal / Instant Pot Lentil Soup With Milk

This dal is very easy to make. Just throw the ingredients in and you have a one pot meal.
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Main Course, Side Dish
Cuisine: Indian, Kashmiri
Keyword: Achari, Creamy Lentils, Easy Dal Instant Pot, Easy Lentil Soup, Instant Pot Dal, Instant Pot Kashmiri Dal, Instant Pot Kashmiri Food, Instant Pot Kashmiri Recipe, Kashmiri Dal, Kashmiri Food, Quick Dal, Quick Lentils
Servings: 6
Author: Shilpa

Equipment

  • Instant Pot
  • Pressure Cooker

Ingredients

Instructions

  • Rinse the lentils well. Make sure the water is drained out completely.
  • In the inner pot, add the rinsed lentils, and 5 cups water. Further, add in cloves, salt, asafoetida, ground fennel, ground ginger, ground turmeric, ground cumin, and ghee. Give it a good stir.
  • Close the lid and select manual/high pressure for 10 minutes. When done let the pressure release naturally for 10 minutes. Then release the pressure and open the lid.
  • Select sauté, add milk and serrano peppers. Next, give it a good stir. Let the dal sauté for a minute or two. Keep stirring. Turn off the saute mode and transfer the cooked dal in a serving bowl.

Notes

This recipe is not spicy. If you like it to be spicy you can slit the Serrano peppers into 2 halves lengthwise before adding them to the lentils. That would increase the spice levels to 4 out of 5, 1 being the lowest and 5 being the highest in terms of heat.
If you don’t like Serrano peppers you can completely eliminate them.
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