RajasthaniDalDhokli
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Instant Pot Rajasthani Dal Dhokli

Rajasthani no onion no garlic version of dal dhokli - Indian version of wheat pasta simmered in lentil sauce. 
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Main Course
Cuisine: North Indian, Rajasthani
Servings: 3
Author: Srividhya G

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

Instructions

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 below 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.

    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.