Kashmiri Moong Dal Turnip – Instant Pot Lentil and Turnip

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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.

kashmiri moong dal turnip

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.

whole moong dal

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 15 minutes. When done quick release the pressure.

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. Additionally, let the lentils sauté for a minute or two minutes. 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

Bottle Gourd and Eggplant

Collard and Lotus Stem Curry

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

Kashmiri Moong Dal Turnip – Instant Pot Lentil and Turnip

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 dal recipe is my go-to version for those days!
Prep Time 5 mins
Cook Time 45 mins
Total Time 50 mins
Course Main Course, Side Dish
Cuisine Indian, Kashmiri, North Indian
Servings 6

Equipment

  • Pressure Cooker

Ingredients
  

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 15 minutes. When done quick release the pressure.
  • 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 a minute or two minutes. Turn off the sauté mode and transfer the cooked dal in a serving bowl.

Notes

This dal tends to thicken if kept in the refrigerator for the next day. You can add a little boiling water to thicken it as needed.
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