Fast Curries
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 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.
Further, 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 sauté mode and transfer the cooked dal in a serving bowl.
Also, try some of my other lentil recipes and provide a feedback. Hope you enjoy making this dal!
Tried this recipe yet? Also, give us a rating, comment below in the reply section and let us know what you think. Moreover, follow us on Instagram @Fastcurries and Facebook @Fastcurries Tag us on Instagram if you make this recipe.
Instant Pot Authentic Kashmiri Moong Dal / Instant Pot Lentil Soup With Milk
Equipment
- Instant Pot
- Pressure Cooker
Ingredients
- 1 cup split green moong dal (split green gram)
- 5 cups water
- 2 whole cloves (laung)
- 1 tsp salt
- 1/2 tsp asafoetida (heeng)
- 1 tbsp ground fennel (saunf powder)
- 1 tsp ground ginger (sonth)
- 1/2 tsp ground turmeric (haldi)
- 1/2 tsp ground cumin (jeera powder)
- 2 tbsp ghee (clarified butter)
- 1/2 cup milk (low fat or regular)
- 3 serrano peppers, small (whole) hari mirch (optional)
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.
