Daal Dhokli {Lentil stew with homemade noodles} – Instant Pot

Daal Dhokli or Chakolya is a popular, one-pot meal from the Indian states of Gujarat and Maharashtra. Savory whole wheat noodles cooked in sweet, spicy and tangy lentil stew makes Daal Dhokli an ultimate comfort food!

This mind-bogglingly delicious and wholesome recipe has complex flavors from tamarind and jaggery,  soft melt in the mouth textures from the homemade wheat noodles and the nutty flavors from mustard seeds, cumin, and peanuts!

After over indulging from a vacation or while recovering from an illness, this easy daal dhokli recipe can make a good detox meal!

Here is our attempt to make this two-step recipe in the Instant Pot. If you have cooked daal and have kneaded dough, this recipe is a must try. Traditionally the daal for this dish is made using Toor Daal or yellow pigeon peas but can also be made using mung daal or masoor daal.

Few options FOR this daal Dhokli recipe:
  1. Substitute any cooking oil instead of ghee to make this a Vegan Daal Dhokli.
  2. Add 4 cloves and 1 cinnamon stick with the lentils to add warm flavors and aroma.
  3. Stir in 2-3 big handful of chopped spinach just before adding the dhokli.

Thanks to Mom, without whom I would have been skeptical making and sharing this recipe and video. She makes cooking seamless and pleasurable. Here is my Mom, making the mouth-watering Daal Dhokli in Instant Pot:

5 from 1 vote
daal dhokli
Daal Dhokli - Instant Pot
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
 
Daal Dhokli - Savory whole wheat noodles cooked in sweet, spicy and tangy lentil stew makes an ultimate comfort food!
Course: Entree
Cuisine: Indian
Servings: 5
Author: Archana Mundhe
Ingredients
  • Part I: Daal
  • 4 tablespoon ghee divided (or 2 tablespoons of cooking oil)
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon cumin seeds
  • 1/4 teaspoon asafetida
  • 10-12 fresh curry leaves
  • 1/2 teaspoon turmeric
  • 1 teaspoon ginger grated
  • 3 teaspoon garlic grated
  • 2 plum tomatoes diced
  • 1 teaspoon red chili powder
  • 2 tablespoon jaggery or brown sugar
  • 1 tablespoon tamarind paste
  • 2 teaspoon salt
  • 2 tablespoon peanuts
  • 1/2 cup toor daal rinsed and drained
  • 2 cups water
  • 1/2 cup cilantro chopped for garnish
  • Part II: Dhokli
  • 2-1/2 cups whole wheat flour divided
  • 1 tablespoon chickpea flour
  • 1 cup of water or as needed
  • 2 tsp salt
  • 1 tsp carom seeds
  • 1/2 tsp red chili powder
  • 1/4 tsp turmeric
  • 1 tablespoon oil divided
Instructions
  1. Turn Instant Pot to Saute(More) mode. Once the 'hot' sign displays, add 2 tablespoons of ghee or cooking oil. Add mustard seeds and allow them to splutter. Add cumin seeds, asafetida and curry leaves. Add turmeric, ginger, and garlic. Mix well.
  2. Add tomatoes, red chili powder, jaggery, tamarind paste, salt, peanuts and toor daal. Mix well.
  3. Add 2 cups of water, give a quick stir and close Instant Pot with the Pressure valve set to sealing. Cook on Manual(Hi) for 8 mins followed by Natural Pressure Release.
  4. While the Daal is cooking, make the dough by mixing 2 cups of whole wheat flour, chickpea flour, salt, carom seeds, red chili powder, turmeric and half tablespoon of oil. Use water as needed to make a firm yet pliable dough. I used little more than 3/4th cup of water. Add remaining oil and knead the dough well. Make 5 balls from the dough. Using the extra whole wheat flour, roll the dough balls into 10-12 inch thin circles. Using a pizza cutter, cut each rolled tortilla into 1-inch squares or dhoklis. Put the cut dough pieces on a platter. Sprinkle a little bit of dry flour before layering the pieces on a tray to avoid them from sticking to each other.
  5. Open Instant Pot after the pressure has released naturally. Turn Instant pot to saute mode and using an immersion blender, gently blend the daal for 5 seconds. Add 3 cups of water, mix well, cook covered with a glass lid and bring the daal to a gentle boil.
  6. Add half of the dough squares to the daal and mix gently. Add remaining half dough squares, mix again. Close Instant Pot with the pressure valve to sealing. Cook on Manual(Hi) for 2 minutes followed by Quick Release. Mix the Daal Dhokli, add another tablespoon or two of ghee (recommended but optional) and garnish with chopped cilantro. Enjoy Piping hot!
  7. Notes:
  8. You can add 4 cloves and 1 stick of cinnamon to the daal for more warm flavors.
  9. Add 2-3 handful of chopped spinach in the daal before adding the dhoklis and stir well.

 

Red Wine & Beetroot Risotto – Instant Pot

Red Wine & Beetroot Risotto – I first tasted this heavenly risotto a few weeks back at the Saltyard restaurant in Atlanta! Anything with words beetroot and risotto is something I would want to try and I was pretty surprised with the delicate and distinctive flavors of this gorgeous dish.

My son and I were visiting Atlanta for academic competitions with some friends. We all had a great time watching the competitions and were proud to come home with a few medals. While in Atlanta, we got to spend few evenings dining out as we explored the beautiful city.

One evening we dined at the Saltyard restaurant that had a very engaging atmosphere. They offered a wide selection of diverse cuisine cooked from locally sourced ingredients. As we sat down at the relaxed and vibrant dining room, we were impressed by all the seasonal dishes on their tapas menu. Butterbean guacamole bruschetta, street-cart-style corn, flash fried Brussels (drooling), we savored every dish as it arrived. The presentation, the ingredients, and the taste were all on the mark.

My favorite was the red wine and beetroot risotto, cooked with seasonal tender spring peas, beetroot, lemon oil and garnished with Parmigiano-Reggiano, golden fried garlic chips, and fresh dill. Every bite of that creamy risotto was packed with the distinct flavor of the fresh ingredients, and with a beautiful creamy texture of arborio rice cooked to perfection with the hint of red wine.

red wine and beetroot risotto

When I came home, trying out the beetroot risotto in my instant pot was on my to-do list. I usually buy beetroots with leaves, that I saute with some Indian spices for a healthy side dish or stir-fry with lentils.

beet roots

Peel and slice each beetroot into 3-4 slices. These sliced cook tender in the instant pot in about 7 minutes of high-pressure cooking time.

beetroot slicesStart with garlic, and a lot of it, thinly sliced. Turn the Instant Pot on Saute(More) mode and once the hot sign displays, cook them in olive oil for 4-5 mins stirring frequently until they turn crisp and golden. Take the garlic slices out and keep aside for garnishing. I then cook the risotto in the same garlic infused the oil.  The result is creamy, flavorful and stunning beetroot risotto with a hint of red wine that can be enjoyed with some freshly grated parmesan, scallions or parsley, fried garlic and freshly ground pepper.

Here is my version of the Red Wine and Beet Root Risotto in Instant Pot, inspired from the saltyard restaurant:

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red wine & beetroot risotto
Red Wine & Beetroot Risotto - Instant Pot
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
 
Red Wine and Beetroot Risotto - A delicious, healthy and beautiful dish with creamy textures and delicate flavors from red wine, garlic, and beets.
Course: Side Dish
Cuisine: Italian
Servings: 4
Author: Archana Mundhe
Ingredients
  • 1 tablespoon extra virgin olive oil
  • 8-10 garlic cloves thinly sliced
  • 1 small onion diced
  • 1 cup arborio rice
  • 1/2 cup red wine
  • 2 cups low sodium vegetable broth
  • 2 medium beetroots peeled and sliced
  • 1/2 teaspoon salt
  • Garnish
  • 2 tablespoon Parmigiano Reggiano grated
  • 2 tablespoon scallions thinly sliced
  • 1 teaspoon black peppercorn ground
Instructions
  1. Turn Instant Pot to Saute(more) mode. Once the hot sign displays, add oil and garlic. Cook garlic, until they turn golden and crispy stirring frequently. Take the garlic out and keep aside, leaving the extra oil in the pot.
  2. Add onions and cook for 1-2 mins until translucent and soft. Add rice and lightly toast for a minute stirring often. Add red wine and mix well, cooking for a minute as the wine reduces.
  3. Add broth, sliced beets, and salt.
  4. Close Instant Pot with the pressure valve to sealing. Cook in Manual(Hi) for 7 minutes followed by NPR.
  5. Open the Instant Pot and take out the beets in a small blender. Blend to a smooth puree and put the puree back in the Instant Pot. Mix well. Add fresh ground pepper.
  6. Garnish with Parmigiano Reggiano, scallions and garlic slices.
  7. Enjoy hot!

 

Corn Poblano Chowder – Instant Pot

Corn Poblano Chowder – An earthy, peppery corn chowder cooked with summer’s seasonal bounty of sweet corn, tomatoes, poblano peppers, spicy jalapeno, potatoes and fresh parsley. A satisfying, gluten-free vegan recipe without any cream or cheese and is so effortless in the Instant Pot. Continue reading “Corn Poblano Chowder – Instant Pot”

French Toast / Bread Pudding – Instant Pot

French Toast/Bread Pudding in Instant Pot – This weekend I discovered an amazing recipe! A delightful and moist French Toast with texture of bread pudding, which tasted heavenly. Boys were elated for breakfast plus they had additional toppings to choose from – more butter, chocolate chips, bananas, more marmalade and maple syrup! For a family that mostly eats healthy, we went all crazy this weekend.  Continue reading “French Toast / Bread Pudding – Instant Pot”

Roasted beets with cashew garlic sauce

Roasted beets with cashew garlic sauce – A healthy appetizer inspired by Oceanos, a Mediterranean restaurant in NJ. We visited Oceanos this past December to celebrate a special birthday, the food was delicious and the ambience delightful!

One of my favorite dishes was the roasted beets served with a smooth, velvety and delectable cashew garlic sauce. It took me few months to replicate this recipe but the one I have now is a sure keeper. The recipe is adapted from pinch of yum, one of my absolute favorite blogs. I’m a huge fan of Lindsey’s recipes! Continue reading “Roasted beets with cashew garlic sauce”

Egg Bhurji {Indian scrambled eggs}

Indian scrambled eggs or egg bhurji is a spicy, mouth watering spin on the scrambled eggs. Healthy and nutritious eggs, cooked in caramelized onions, scallions, hot chili peppers, tomatoes, ginger, garlic and a variation of spices and garnished with cilantro or scallions or both!

In many Indian cities, road-side stalls serving hot egg bhurji with soft buns drenched in butter is a common site. It is a very popular street food, that I never had a chance to try. Lucky me, has a gourmet cook mother who made a much healthier version at home that tastes heavenly. Continue reading “Egg Bhurji {Indian scrambled eggs}”

Pumpkin parathas {flatbreads}

Pumpkin parathas – Lightly sweetened whole wheat flatbreads with pumpkin puree infused in warm spices like cardamom, cinnamon and nutmeg!

I love fall season, the crisp air, cooler nights, the new harvest of pumpkins and apples, leaves changing color and the pretty mums! My mom has been with me many fall seasons and we always go pumpkin and apple picking. She thoroughly enjoys the hay rides, the apple cider, picking giant pumpkins and varieties of apples. She has an unbelievable amount of energy that she passes to people around her. Here is a picture from October 2013 when she last visited me. I am hoping she will visit us again soon and I can’t wait to share a lot of her fun recipes. Continue reading “Pumpkin parathas {flatbreads}”

Kale-Potato Parathas{flatbreads}

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I was introduced to Kale years ago when I first ate Kale chips. Since then I have  come across several articles that helped me understand all the nutritional benefits of kale. It is jam-packed with vitamins, fiber and several dietary minerals. Given it is so readily available in stores, I tried it as chips, in salads and then slowly introduced it in my Indian cooking. My latest experiment with Kale is making multi-layered, laccha parathas with blanched kale, potatoes, green chilies and lots of garlic. My boys who love parathas, loved these parathas and now we enjoy them frequently for breakfast, lunch and dinner! For me it’s a great way to incorporate Kale in our diets. Continue reading “Kale-Potato Parathas{flatbreads}”

Purple Cabbage Parathas {flatbreads}

 

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I love buying cabbage, both purple and green, to add to salads and tacos. You’ll probably find some sort of half-cabbage head, in my refrigerator,  tightly wrapped in clear plastic because it keeps forever. It always comes through in a jam when I forget to pick up salad greens or purples! They are my back up veggies in the fridge. Today, I decided to use up the purple cabbage I have been saving in the refrigerator to add in my salad. It has been a rather cold week and I am in no mood to eat cold salad. So decided to use it up to make some ‘garam-garam’ parathas. The best way for me to chop cabbage is to mince it food processor. After all the cabbage was finely chopped, I realized I was out of cilantro. I had some kale (another hardy multi-purpose nutrition powerhouse)  on hand, which I thought would make a good substitute to add some greens. So chopped kale leaves, ginger and green chilies and made a brand new kind of Parathas… Yum! I love starting with simple ingredients and turning them into hearty, filling and super healthy dish. Did you know that Anthocyanin rich purple cabbage (beneficial for the nervous system and fighting free radicals)  has 10 times more vitamin A and twice as much iron as green cabbage?

Continue reading “Purple Cabbage Parathas {flatbreads}”

Methi/fenugreek-sweet potato Paratha {flatbreads}

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Parathas in my family can be eaten for breakfast, lunch or dinner. It’s everyone’s favorite dish that brings smiles, memories and a fun conversation that always leads to what stuffing we love in our parathas. This is my first paratha blog post and I promise many more with some unique combinations that we love.

While in India, my husband used to travel extensively for work. His most vivid memories while traveling in north India, that he tells us about, are of eating piping hot parathas on cold winter mornings. He loves dipping them with pickles and yogurt. My older son eats them without any condiments, while my younger son loves them with ketchup. For me, Parathas bring memories of my mom making them and the aroma of fenugreek leaves and ghee all over the kitchen as mom served them hot off the pan, ‘garam garam’ as she calls them.

There are lots of recipes for parathas including a variation of fillings that they can be made with. I do not have a favorite yet, as I feel like I am still discovering more. Today’s recipe uses fresh fenugreek/methi and sweet potatoes added directly to the wheat flour, along with some spices to make the dough. Sweet potatoes give these parathas very soft yet crispy texture!

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Continue reading “Methi/fenugreek-sweet potato Paratha {flatbreads}”