Ingredients
Equipment
Method
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 18 minutes. When done let the pressure release naturally.
- 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 three to five minutes until everything is well combined. 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.
The whole spices (cloves and whole dried red chili pepper can be discarded, they don't need to be consumed).