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!

Print Recipe

Prep Time 5 mins

Cook Time 45 mins

Total Time 50 mins

Course Main Course, Side Dish

Cuisine Indian, Kashmiri, North Indian

Servings 6

Equipment

Pressure Cooker

Ingredients

1 turnip
1 cup whole moong dal green gram lentils whole
5 and 1/4 cup water
2 whole cloves (laung)
1 and 1/2 tsp salt
1/3 tsp asafoetida (heeng)
1 whole dried red chili peppers
1 tbsp ground fennel (saunf powder)
1 tsp ground ginger (sonth)
1 tsp ground turmeric (haldi)
1/3 tsp cumin seeds (jeera)
2 tbsp ghee (clarified butter)
1/2 tsp ground cumin (jeera powder)
1 whole black cardamom pod (kali elaichi)
3 serrano peppers, small (whole) hari mirch (optional)
1/2 cup milk (low fat or whole)

Instructions

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).

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