Tried this recipe? We love your feedback.Please click on the stars in the recipe card below
Daal Dhokli - Instant Pot
Daal Dhokli - Savory whole wheat noodles cooked in sweet, spicy and tangy lentil stew makes an ultimate comfort food!
Servings: 5
Calories: 351kcal
Ingredients
Part 1: Dal
- 4 tablespoon ghee divided (or 2 tablespoons of cooking oil for vegan option)
- ½ teaspoon mustard seeds
- ½ teaspoon cumin seeds
- ¼ teaspoon asafetida
- 12 fresh curry leaves
- ½ teaspoon ground 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 skip for nut allergy
- ½ cup toor daal rinsed and drained
- 2 cups water
- ½ cup cilantro chopped for garnish
Part II: Dhokli
- 2½ cups whole wheat flour divided
- 1 tablespoon besan chickpea flour
- 1 cup water or as needed
- 2 teaspoons kosher salt
- 1 teaspoon carom seeds
- ½ teaspoon red chili powder
- ¼ teaspoon ground turmeric
- 1 tablespoon oil divided
Instructions
Pressure Cook dal
- Turn Instant Pot to sauté(more) mode and heat 2 tablespoons of ghee or cooking oil. Add mustard seeds and allow them to splutter. Add cumin seeds, asafoetida, and curry leaves. Add turmeric, ginger, and garlic. Mix well.
- Add tomatoes, red chili powder, jaggery, tamarind paste, salt, peanuts and toor dal. Mix well.
- Add 2 cups of water, give a quick stir and close Instant Pot with the Pressure valve set to sealing. Pressure Cook(Hi) for 8 minutes followed by Natural Pressure Release.
Make the Dhokli
- While the Dal 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 ¾th 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 knife or a pizza cutter, cut each rolled circle 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.
- Open Instant Pot after the pressure has released naturally. Turn Instant pot to sauté mode and using back of a wooden spatula or an immersion blender, gently blend the dal for 5 seconds. Add 3 cups of water, mix well, cook covered with a glass lid and bring the dal to a gentle boil.
Pressure cook Dal & Dhokli
- Add half of the dough squares to the dal and mix gently.
- Add remaining half dough squares, mix again. Close Instant Pot with the pressure valve to sealing. Pressure Cook 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!
Video
Notes
NOTES:
- You can add 4 cloves and 1 stick of cinnamon to the dal for more warm flavors
- Add 2-3 handful of chopped spinach in the dal before adding the dhoklis and stir well
Nutrition
Calories: 351kcal | Carbohydrates: 39g | Protein: 10g | Fat: 18g | Saturated Fat: 8g | Cholesterol: 30mg | Sodium: 1883mg | Potassium: 403mg | Fiber: 9g | Sugar: 8g | Vitamin A: 590IU | Vitamin C: 45.2mg | Calcium: 42mg | Iron: 3mg
Tried this recipe?Share your photo and tag @ministry_of_curry or tag #ministryofcurry