Daal Dhokli - Instant Pot
Daal Dhokli - Savory whole wheat noodles cooked in sweet, spicy and tangy lentil stew makes an ultimate comfort food!
- Prep time
- 20 min
- Cook time
- 30 min
- Yield
- 5 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 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)
- 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
- 1
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.
- 2
Add tomatoes, red chili powder, jaggery, tamarind paste, salt, peanuts and toor dal. Mix well.
- 3
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.
- 4
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 3/4th cup of water. Add remaining oil and knead the dough well.
- 5
Make 5 balls from the dough. Using the extra whole wheat flour, roll the dough balls into 10-12 inch thin circles.
- 6
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.
- 7
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.
- 8
Add half of the dough squares to the dal and mix gently.
- 9
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.
- 10
Mix the Daal Dhokli, add another tablespoon or two of ghee (recommended but optional) and garnish with chopped cilantro. Enjoy Piping hot!