Instant Pot Rajasthani Dal Dhokli

RajasthaniDalDhokli

The next recipe in this series is the Dal Dhokli, precisely the Rajasthani version of Dal Dhokli without any onion and garlic. So what’s dal dhokli? Humara Apna wheat pasta in lentil sauce. ;-) ;-) Isn’t our Indian version of wheat pasta in yellow sauce aka lentil curry. :-) Here comes my Pappardelle shaped dhokli simmered in a simple dal curry.


When recipes from different countries intertwine and cross the boundaries, no wonder recipes and ingredients within India intertwine and cross the boundaries. This Dal Dhokli is quite famous in the lands of Gujarat and Rajasthan. But they are prepared in a slightly different way, and today I am going to share the Rajasthani version of the dal dhokli. Like dal bafla, you make the dhokli first, simmer it in water (no need to bake) and then prepare the dal and simmer it back again in the dal. I am not going to compare the Gujarati version and, Rajasthani version today. I am yet to post my Gujarati version, so today let me share the Rajasthani version directly.

Now coming to dhokli shapes, you can cut them in your desired way. Vaandu wanted fettuccine shape, but I ended up cutting them as pappardelle.  Like dal bafla, this is a complete meal on its own. I have made the dal slightly thicker, but you can adjust the consistency as per your preference. I adapted the recipe from here.          RajasthaniDalDhokli

Now off to the recipe,

Recap:

Instant Pot Rajasthani Dal Dhokli

Rajasthani no onion no garlic version of dal dhokli – Indian version of wheat pasta simmered in lentil sauce. 

Ingredients:
For the Dhokli

  • Wheat flour – ½ cup + for dusting
  • Besan / Chickpea flour – 2 tbsps
  • Ghee – 1 tsp
  • Carom Seeds – ¼ tsp
  • Salt – ¼ tsp
  • Water for steaming – 6 cups + as required for kneading the dough.

For the Dal:

  • Toor dal – ½ cup
  • Turmeric Powder – ¼ tsp
  • Red Chili Powder – ½ tsp
  • Coriander powder – ¾ tsp
  • Salt – 1 tsp
  • Tomato – 1
  • Green chili – 1
  • Curry leaves – 1 sprig
  • Chopped Cilantro – 2 tbsps + 1 tbsp
  • Water – 2 cups

For the Tempering:

  • Ghee – 2 tsps
  •  Mustard seeds – ½ tsp
  • Cumin seeds – 1 tsp
  • Red Chili – 1
  • Curry leaves – 3 to 4

Preparing the Dhokli:

  • If using Instant Pot, add 6 cups of water into the pot and keep in sauté mode for the water to boil. (It took me approximately 10 minutes)
  • Else, bring 6 cups of water to boil in a wide vessel.
  • Meanwhile, you can prepare the dough for the dhokli.

  • In a mixing bowl, combine the wheat flour, besan, 1/4 tsp of salt, 1/4 tsp of carom seeds and one tsp of ghee.
  • Now add water little by little and mix the ingredients to form a nice dough as we do for chapati. I used about less than ½ cup of water. Let it sit for 5 minutes.

  • Knead the dough again and roll it into a big ball. Now dust it with dry flour roll them flat using rolling pin like chapati.
  • Now cut this rolled flour into thin strips like how I did above or as per your preference you cut thin into your favorite shapes.

  • When the water starts to boil, slowly drop these dhokli strips into the water and let it cook until they float to the surface. In IP it took me about 7 minutes.

  • Carefully remove those dhoklis and set aside. Make sure you drain the excess water.

Preparing the Dal and Assembling:

Pressure Cooker Method:

  • Add the washed toor dal, chopped tomato, slit green chili, salt, turmeric powder, red chili powder, coriander powder, curry leaves, cilantro and 2 cups of water in a pressure pan or cooker and cook for up to 3 to 4 whistles.
  • Let the pressure drop and mash the dal nicely.
  • Simmer this dal again and add the cooked dhokli and 1 tbsp of chopped cilantro.Let this dal dhokli simmer for 4 to 5 minutes, and that’s it.
  • Do the tempering as mentioned below, and dal dhokli is ready.

RajasthaniDalDhokli

Instant Pot Method:

  • Add the washed toor dal, chopped tomato, slit green chili, salt, turmeric powder, red chili powder, coriander powder, curry leaves, cilantro and 2 cups of water (make sure you rinse it once after cooking the dhokli) and set it manual mode and cook for 12 minutes.
  • Let the pressure release naturally and mash the dal nicely.

  • Set the IP back to sauté mode and add the cooked dhokli and 1 tbsp of chopped cilantro.

  • Let this dal dhokli simmer for 4 to 5 minutes in sauté mode, or you can set it in “keep warm” mode too, and that’s it.
  • Do the tempering as mentioned below, and dal dhokli is ready.

Tempering the Dal:

  • In a separate tempering pan, heat the ghee. Once the ghee is hot, reduce the heat and add mustard seeds, cumin seeds, hing, curry leaves and red chili.
  • As the mustard seeds start to crackle, add it to the dal and mix it well.

Notes:

  • Adjust the spices as per your preference.
  • I did not add any onion and garlic. But you can add both.
  • You can cut the dhokli in your preferred way and your favorite shape.
  • If you want a thinner consistency dal, then add more water to the dal.

RajasthaniDalDhokli

Instant Pot Rajasthani Dal Dhokli
Serves 3
Rajasthani no onion no garlic version of dal dhokli - Indian version of wheat pasta simmered in lentil sauce. 
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Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Ingredients
  1. For the Dhokli
  2. Wheat flour – ½ cup + for dusting
  3. Besan / Chickpea flour – 2 tbsps
  4. Ghee – 1 tsp
  5. Carom Seeds – ¼ tsp
  6. Salt – ¼ tsp
  7. Water for steaming – 6 cups + as required for kneading the dough.
For the Dal
  1. Toor dal – ½ cup
  2. Turmeric Powder – ¼ tsp
  3. Red Chili Powder – ½ tsp
  4. Coriander powder – ¾ tsp
  5. Salt – 1 tsp
  6. Tomato – 1
  7. Green chili – 1
  8. Curry leaves – 1 sprig
  9. Chopped Cilantro – 2 tbsps + 1 tbsp
  10. Water – 2 cups
For the Tempering
  1. Ghee – 2 tsps
  2. Mustard seeds – ½ tsp
  3. Cumin seeds – 1 tsp
  4. Red Chili – 1
  5. Curry leaves – 3 to 4
Preparing the Dhokli
  1. If using Instant Pot, add 6 cups of water into the pot and keep in sauté mode for the water to boil. (It took me approximately 10 minutes)
  2. Else, bring 6 cups of water to boil in a wide vessel.
  3. Meanwhile, you can prepare the dough for the dhokli.
  4. In a mixing bowl, combine the wheat flour, besan, 1/4 tsp of salt, 1/4 tsp of carom seeds and one tsp of ghee.
  5. Now add water little by little and mix the ingredients to form a nice dough as we do for chapati. I used about less than ½ cup of water. Let it sit for 5 minutes.
  6. Knead the dough again and roll it into a big ball. Now dust it with dry flour roll them flat using rolling pin like chapati.
  7. Now cut this rolled flour into thin strips like how I did below or as per your preference you cut thin into your favorite shapes.
  8. When the water starts to boil, slowly drop these dhokli strips into the water and let it cook until they float to the surface. In IP it took me about 7 minutes.
  9. Carefully remove those dhoklis and set aside. Make sure you drain the excess water.
Preparing the Dal and Assembling
    Pressure Cooker Method
    1. Add the washed toor dal, chopped tomato, slit green chili, salt, turmeric powder, red chili powder, coriander powder, curry leaves, cilantro and 2 cups of water in a pressure pan or cooker and cook for up to 3 to 4 whistles.
    2. Let the pressure drop and mash the dal nicely.
    3. Simmer this dal again and add the cooked dhokli and 1 tbsp of chopped cilantro.Let this dal dhokli simmer for 4 to 5 minutes, and that’s it.
    4. Do the tempering as mentioned below, and dal dhokli is ready.
    Instant Pot Method
    1. Add the washed toor dal, chopped tomato, slit green chili, salt, turmeric powder, red chili powder, coriander powder, curry leaves, cilantro and 2 cups of water (make sure you rinse it once after cooking the dhokli) and set it manual mode and cook for 12 minutes.
    2. Let the pressure release naturally and mash the dal nicely.
    3. Set the IP back to sauté mode and add the cooked dhokli and 1 tbsp of chopped cilantro.
    4. Let this dal dhokli simmer for 4 to 5 minutes in sauté mode, or you can set it in “keep warm” mode too, and that’s it.
    5. Do the tempering as mentioned below, and dal dhokli is ready.
    Tempering the Dal
    1. In a separate tempering pan, heat the ghee. Once the ghee is hot, reduce the heat and add mustard seeds, cumin seeds, hing, curry leaves and red chili.
    2. As the mustard seeds start to crackle, add it to the dal and mix it well.
    Notes
    1. Adjust the spices as per your preference.
    2. I did not add any onion and garlic. But you can add both.
    3. You can cut the dhokli in your preferred way and your favorite shape.
    4. If you want a thinner consistency dal, then add more water to the dal.
    Vidhya’s Vegetarian Kitchen http://www.vidhyashomecooking.com/
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    20 thoughts on “Instant Pot Rajasthani Dal Dhokli

    1. Dal dhokli is my all time favourite since i tried my hands with this super filling dish, love that shape of dhokli you have made, will try to make this strips shaped dhoklis. Well done Vidhya.

    2. Srivalli Jetti

      I guess this is one of the popular dishes that got made during this edition..this is also one that I have been wanting to make for so long!..you have done it so well, especially the part saying Indian pasta with lentil stew!..very apt..

    3. There isn’t much difference between the Gujju and a Rajasthani version . The Gujjus add jaggery . To be frank I prefer the Rajasthani , without sugar . And you have done an awesome job making it perfectly .

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