Dal Dhokli - Instant Pot
Boiled thick wheat flour noodles (dhokli) in a spicy pigeon pea stew (dal)
Servings: 5
Equipment
- Instant Pot
Ingredients
Ingredients to be boiled
- 1 cup Toor Dal Split pigeon pea
- 1 tsp Cumin Seeds
- 1 tsp Fenugreek Seeds
- ½ cup Raw Peanuts
- 3 cup Water
Dhokli Dough
- 2 cup Wheat Flour
- 1 cup Water
- ¼ cup Peanut Oil
- 1 tsp Salt
- 1 tsp Red Chili Powder
- 1 tsp Turmeric Powder
- 1 tsp Cumin Powder
- 1 tsp Coriander Powder
Additional Ingredients for assembling dal dhokli together
- 9 cup Water
- 1½ tbsp Salt
- 1½ tsp Red chilli powder
- 2 tsp Turmeric Powder
- 1 tsp Cumin Powder
- 1 tsp Coriander Powder
- 1 tsp Garam Masala
- ½ cup jaggery
Tempering
- ¼ cup Peanut Oil
- 1 tsp Mustard seeds
- 1 tsp Cumin Seeds
- 1 tsp Fenugreek Seeds
- 1 tbsp While Sesame Seeds
- 1 stick Cinnamon Stick
- 3 Cloves
- 3 Whole Peppercorn
- 2 Whole Dry Red Chilis
- ¼ cup Curry Leaves
- ¼ tsp Asafetida
Ganishing
- ½ cup Chopped Cilantro
- 2 Lime
Instructions
Boil toor dal
- Wash toor dal very well and soak it for 30-90 minutes. Place all boiling ingredients listed above in an instant pot with peanuts in a steel bowl on a stand.
- Set instant pot on high pressure setting and cook it for 12 minutes. Let the pressure release naturally for 10 minutes and release rest of the pressure manually.
Dhokli Dough
- While toor dal is cooking in IP, start making dhokli dough.
- In a wide bowl, take all dough ingredients listed above except water and mix it well.
- Start adding little water at a time and kneed the dough. Usually 2 cups of flour takes one cup of water to make a soft dough. Once the dough is formed, add 2 tbsp of peanut oil and kneed it for a minute or two. It makes the dough softer and smoother. Cover it and keep it aside for 10-15 minutes.
- Make 8 even dough balls for the dhokli.
- Roll each dough ball with the help of dry flour like wheat flour or rice flour.
- Make 10" to 12" big rotis. It should not be too thick.
- Cook rolled roties on a big flat tawa for 10 seconds on each side. This step is unusual for dhokli recipe. But I like to partially cook dhoklis before I add them to the dal. It helps dhokli not stick together when you add it to the boiling dal and it does not lump up together.
- Roll all 8 rotis and partially cook them.
- Once all the rotis are rolled and cooked. Cut them into diamond shapes using either kitchen shears, knife or pizza cutter. Cover cut dhoklis and keep them aside
Assemble dal dhokli together
- Open instant pot once the pressure is release. Take the peanut and the stand out of the IP. Put instant pot on saute mode.
- Add all the additional ingredients listed above for assembling dal dhokli in the cooked dal and use a handy mixer to mix it all together very well.
- Add 9 cups of water and use a handy mixer again to mix it all together very well.
- Bring the dal to boil keeping it on saute mode.
- Once the dal is boiling, slowly add few dhoklis at a time to the dal. Keep mixing it while adding the dhokli.
- Bring it to boil again keeping it on saute mode.
- While the dal dhokli is boiling, prepare for tempering.
Temper Dal DHokli
- Take ¼ cup of peanut oil in a small pan and heat it up.
- Once the oil is hot, add all tempering ingredients listed above except asafetida and curry leaves.
- Once the tempering is done popping, add asafetida and curry leaves.
- Add the tempering to the dal dhokli. Mix it very well.
- Keep boiling the dal dhokli for another 5 minutes. Turn the IP off and cover it for aditinal 5 minutes.
- Uncover the dal dhokli, garnish it with chopped cilantro and add lime juice of 2 big limes. Mix it carefully making sure the dhokli does not break.
- Serve it hot with some drizzled oil on top and side of onions, tomatoes and pickled mango!
