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Kashmiri Moong Dal Turnip – Instant Pot Lentil and Turnip

Everyone needs a good dal recipe for those lazy days when you don’t want to cook, but want something nutritious on the table quickly. This classic Kashmiri dal recipe is my go-to version for those days!
Prep Time 5 mins
Cook Time 45 mins
Total Time 50 mins
Course Main Course, Side Dish
Cuisine Indian, Kashmiri, North Indian
Servings 6


  • Pressure Cooker




  • 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.


  • 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.


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).
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