Kashmiri Whole Moong Dal – Instant Pot Mung Bean

This easy Kashmiri Whole Moong Dal – Instant Pot Mung Bean is bursting with flavor from turmeric and ground fennel. Kashmiri pandits make this dal quite regularly especially during the days they fast. This is a very simple recipe where you don’t have to put in a lot of effort. The pressure cooker literally gets to do got to work, since you don’t have to do much at all. Additionally, this recipe requires no prep work and no sautéing.

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

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 Whole Moong Dal – Instant Pot Mung Bean?

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 25 minutes. When done let the pressure release naturally. 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.

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Also, Try some of our other Kashmiri recipe

Kashmiri Haak Aloo – Instant Pot Kale and Potato Curry

Swiss Chard Curry – Instant Pot Kashmiri Haak

Collard and Lotus Stem Curry

Kashmiri Whole Moong Dal – Instant Pot Mung Bean

Shilpa

This easy Kashmiri Whole Moong Dal – Instant Pot Mung Bean is bursting with flavor from turmeric and ground fennel. Kashmiri pandits make this dal quite regularly especially during the days they fast. This is a very simple recipe where you don’t have to put in a lot of effort.

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Cook Time 45 minutes mins

Total Time 45 minutes mins

Course Side Dish

Cuisine Indian, Kashmiri

Servings 4

Ingredients

  

• 1 cup whole moong dal  green gram lentils whole
• 5 and 1/4 cups 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

 

• Rinse the lentils a few times. Secondly, discard the water used to rinse the lentils.
• 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 25 minutes. When done let the pressure release naturally.
• 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.
• Serve with white rice.

Notes

This dal tends to get thick over time or if stored in the refrigerator. If you intend to reheat it you may need to add some additional water. This isn’t suppose to be very thick. The consistency needs to be flowy.

The whole spices (cloves, and whole dried red chili pepper can be discarded, they don’t need to be consumed).

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