Instant Pot Moong Dal Halwa (Indian Lentil Pudding)

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• ½ cup Moong Dal (split mung beans)
  Ingredient note

  Source: ½ cup Moong Dal (split mung beans)
• 1 cup water
  Ingredient note

  Source: 1 cup water
• ½ cup Ghee (or ¾ cup for a rich halwai-style halwa)
  Ingredient note

  Source: ½ cup Ghee (or ¾ cup for a rich halwai-style halwa)
• ½ tsp Saffron (soaked in ¼ cup hot milk microwave together for 20 seconds)
  Ingredient note

  Source: ½ tsp Saffron (soaked in ¼ cup hot milk microwave together for 20 seconds)
• 7 tbsp sugar (that's ¼ cup + 3 tbsp; Adjust to taste while sautéing)
  Ingredient note

  Source: 7 tbsp sugar (that's ¼ cup + 3 tbsp; Adjust to taste while sautéing)
• ½ tsp Ground Cardamom
  Ingredient note

  Source: ½ tsp Ground Cardamom
• 2 tbsp chopped nuts (for garnish) (pistachios, almonds, cashews)
  Ingredient note

  Source: 2 tbsp chopped nuts (for garnish) (pistachios, almonds, cashews)

1. Turn on Instant Pot on Saute mode. If your pot gets hot very quickly, switch to low (less) heat setting. Add moong dal to the pot.
2. Dry roast the dal for about 10-12 minutes until it changes from a pale yellow color to light golden. Stir at regular intervals during this time, especially the last 4 to 5 minutes. It takes roughly 12 mins for this quantity. Cancel Saute and add water to the pot, and stir.
3. If you use a separate sealing ring for desserts, switch to that. This step is optional.
4. Close the lid and pressure cook for 10 minutes at high pressure, on sealing mode.
5. When cooking time is done, carefully release pressure manually by pushing down the pressure valve (Ultra). If using a DUO model, turn the pressure knob to ‘venting’ position.
6. Soak saffron in milk and microwave for 30 seconds while pressure is being released.
7. Open the lid after the pin drops. Using a spatula, stir a few times to mash the cooked dal into a coarse paste. Note: If the dal looks too dry, add ½ cup of hot water and stir it in.
8. Select Saute mode (normal). Add warmed melted ghee, saffron soaked in warm milk and sugar to the cooked dal. (Adjust the quantity of ghee to suit your preference). It is important to add warm milk and warm water. This prevents in any lump formations.
9. Using a whisk or a spatula, stir everything together till combined well.
10. Keep stirring at regular intervals to prevent the halwa from sticking to the bottom. Saute until it turns light golden brown in color, reaches a thick pudding-like consistency and ghee starts separating on the sides of the pot. Stir in ground cardamom. Remove the cooking pot from the base to prevent overcooking.
11. Garnish halwa with chopped nuts like pistachio, almonds and cashews. Serve warm.