Everyone needs a good dal recipe for those lazy days when you don’t want to cook, but want something nutritious on the table quickly. This classic Kashmiri Moong Dal Turnip – Instant Pot Lentil and Turnip recipe is my go-to version for those days!
While you can find hundreds of recipes for how to make dal, this is the hands-down winner of anything I’ve ever tried. It is very easy to make, doesn’t require onions or tomatoes and is delicious. The turnips turn tender and flavorful imparting their distinct flavor to the lentils.
Kashmir’s call this dal Gugji Mung Daal. Gugji means turnips in Kashmiri and shalgam in hindi.
What lentils do I need to make Kashmiri Moong Dal Turnip – Instant Pot Lentil and Turnip?
The mung bean (Vigna radiata), also known alternatively known as the green gram, maash, or moong. 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?
Whole moong dal, water, cloves, salt, asafoetida, whole dried red chili pepper, ground fennel, ground ginger, ground turmeric, cumin seeds, ghee, ground cumin, milk and Serrano peppers.
And an Instant Pot of course!
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 and ¼ cups water.
After that, add in cloves, salt, asafoetida, whole dried red chili pepper, ground fennel, ground ginger, ground turmeric, cumin seeds, ghee, ground cumin and black cardamom pod. Stir well.
Close the lid and select manual/ high pressure for 18 minutes. When done let the pressure release naturally.
Open the lid, add in chopped turnips and stir well. Close the lid and select manual/ high pressure for 8 minutes. When done, quick release the pressure.
Open the lid, select sauté. Finally, add milk and Serrano peppers. Again, give it a good stir. Additionally, let the lentils sauté for three to five minutes until everything is mixed well. Turn off the sauté 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!
Instant Pot Dry Spinach and Lentil
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Kashmiri Moong Dal Turnip – Instant Pot Lentil and Turnip
Equipment
- Pressure Cooker
Ingredients
- 1 turnip
- 1 cup whole moong dal green gram lentils whole
- 5 and 1/4 cup water
- 2 whole cloves (laung)
- 1 and 1/2 tsp salt
- 1/3 tsp asafoetida (heeng)
- 1 whole dried red chili peppers
- 1 tbsp ground fennel (saunf powder)
- 1 tsp ground ginger (sonth)
- 1 tsp ground turmeric (haldi)
- 1/3 tsp cumin seeds (jeera)
- 2 tbsp ghee (clarified butter)
- 1/2 tsp ground cumin (jeera powder)
- 1 whole black cardamom pod (kali elaichi)
- 3 serrano peppers, small (whole) hari mirch (optional)
- 1/2 cup milk (low fat or whole)
Instructions
Prep
- Firstly, rinse the lentils a few times. Next, discard the water used to rinse the lentils.
- When you are ready to cook, rinse and peel the turnip. Cut the top and bottom edges and discard. Cut the turnip into cubes, roughly 4 to 5 inch each pieces each. I typically cut about 6 to 8 pieces depending on the size of the turnip.
Cook
- In the inner pot, add the rinsed lentils, and 5 and ¼ cups water.
- After that, add in cloves, salt, asafoetida, whole dried red chili pepper, ground fennel, ground ginger, ground turmeric, cumin seeds, ghee, ground cumin, and whole black cardamom pod. Stir well.
- Close the lid and select manual/ high pressure for 18 minutes. When done let the pressure release naturally.
- Open the lid, add in chopped turnips and stir well. Close the lid and select manual/ high pressure for 8 minutes. When quick release the pressure.
- Open the lid, select sauté. Finally, add milk and Serrano peppers. Again, give it a good stir. Let the lentils sauté for three to five minutes until everything is well combined. Turn off the sauté mode and transfer the cooked dal in a serving bowl.
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