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Lotus Stem Moong Dal – Kashmiri Nadir Dal

This Lotus Stem Moong Dal – Kashmiri Nadir Dal recipe is not just good, it's also very comforting, and very easy to make in your instant pot. Moong dal is a nutritional powerhouse full of fiber. Keep reading to see how to make it!
Prep Time 5 mins
Cook Time 35 mins
Total Time 40 mins
Course Side
Cuisine Indian, Kashmiri
Servings 4




  • Rinse and peel the lotus stems well. Second, chop them into round pieces. Further cut them into two halves. I typically soak them in water for 5 minutes after they are chopped to clean them well. I used 2 small lotus stems for this recipe.
  • Rinse the lentils a few times. Secondly, discard the water used to rinse the lentils.


  • Add the rinsed lentils, and 5 and ¼ cups water in the inner pot.
  • 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.
  • Close the lid and select manual/ high pressure for 23 minutes. When done let the pressure release naturally.
  • Open the lid, add in chopped lotus stem and stir well. Close the lid and select manual/ high pressure for 2 minutes.
  • When done, quick release the pressure.
  • 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.
Keyword Instant Pot Kashmiri Moong Dal, Instant Pot Mung Bean Dal, Instant Pot Nadir Daal, Instant Pot Nadir Dal, Instant Pot Whole Moong Dal, Kashmiri Nadru Dal, Koshur Dal, Lotus Root and Mung Bean, Nadru Dal