Instant Pot Authentic Kashmiri Moong Dal / Instant Pot Lentil Soup With Milk

Shilpa

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.

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Prep Time 5

Cook Time 30

Total Time 35

Servings: 6

Course: Main Course, Side Dish

Cuisine: Indian, Kashmiri

Ingredients Equipment Method Notes

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)

Equipment

Instant Pot
Pressure Cooker

Method

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.