This Lotus Stem Moong Dal – Kashmiri Nadir Dal recipe is not just good, it’s also very comforting, and very easy to make in your instant pot. Moong dal is a nutritional powerhouse full of fiber. Keep reading to see how to make it!
What lentils do I need to make Lotus Stem Moong Dal – Kashmiri Nadir Dal?
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.
Lotus Stem – The lotus stem is frequently used as a vegetable in Asian and Indian cuisines within soups and curries. It can also be deep-fried, stir-fried, or braised. Kashmiri’s call it “Nadru”. They are also known as “Kamal Kakdi” or “Bhein” in India. In Kashmiri cuisine, “Nadru” is cooked in several ways. It is often combined with fish, collard greens, potatoes, spinach, or just by itself as a curry. It is also deep fried.
Lotus stems are a good source of dietary fiber and vitamins and they look like an edible snowflake. They have a crunchy and delicate flavor. As per healthline.com, Lotus stems help contain both fiber and complex carbohydrates. These two components work together to help manage your body’s cholesterol and blood sugar. Lotus stems are available in Asian stores in the vegetable aisle. I buy them from H-Mart.
What ingredients do I need to make this recipe?
Whole moong dal, lotus stem, 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 Lotus Stem Moong Dal – Kashmiri Nadir Dal?
Prep – First, rinse and peel the lotus stems well. Second, chop them into round pieces and further cut them into two halves. I typically soak them in water for 5 minutes after they are chopped to clean them well. I used 2 small lotus stem for this recipe.
Roughly 1 and a half cups chopped, about 8.7 oz.
Firstly, rinse the lentils a few times. Secondly, 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 23 minutes. When done let the pressure release naturally.
Open the lid, add in chopped lotus stem and stir well. Close the lid and select manual/ high pressure for 2 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. Finally, turn off the sauté mode and transfer the cooked dal in a serving bowl.
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Further, try some of our other Kashmiri recipe
Kashmiri Haak Aloo – Instant Pot Kale and Potato Curry
Swiss Chard Curry – Instant Pot Kashmiri Haak
Lotus Stem Moong Dal – Kashmiri Nadir Dal
Ingredients
- 2 lotus stem, small (8.7 oz) (1 and 1/2 cups chopped)
- 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
Instructions
Prep
- Rinse and peel the lotus stems well. Second, chop them into round pieces. Further cut them into two halves. I typically soak them in water for 5 minutes after they are chopped to clean them well. I used 2 small lotus stems for this recipe.
- Rinse the lentils a few times. Secondly, discard the water used to rinse the lentils.
Cook
- Add the rinsed lentils, and 5 and ¼ cups water in the inner pot.
- 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 23 minutes. When done let the pressure release naturally.
- Open the lid, add in chopped lotus stem and stir well. Close the lid and select manual/ high pressure for 2 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. Finally, turn off the sauté mode and transfer the cooked dal in a serving bowl.
Your Nauru dal recipe is good but sonf powder,milk and ghee is new.in olden days all food used to be cooked in mustard oil and milk was mixed.i think originality of recipe s is fading away according to choices.