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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.
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Cook Time 45 minutes
Total Time 45 minutes
Servings: 4
Course: Side Dish
Cuisine: Indian, Kashmiri
Ingredients Method Notes

Ingredients
  

Method
 

  1. Rinse the lentils a few times. Secondly, discard the water used to rinse the lentils.
  2. Add the rinsed lentils, and 5 and ¼ cups water in the inner pot.
  3. 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.
  4. Close the lid and select manual/ high pressure for 25 minutes. When done let the pressure release naturally.
  5. 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.
  6. 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).