Instant Pot Authentic Kashmiri Moong Dal / Instant Pot Lentil Soup With Milk
This dal is very easy to make. Just throw the ingredients in and you have a one pot meal.
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.
Notes
This recipe is not spicy. If you like it to be spicy you can slit the Serrano peppers into 2 halves lengthwise before adding them to the lentils. That would increase the spice levels to 4 out of 5, 1 being the lowest and 5 being the highest in terms of heat.
If you don't like Serrano peppers you can completely eliminate them.