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!
3serrano peppers, small (whole) hari mirch (optional)
1/2cupmilk(low fat or whole)
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.
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