Dal Dhokli with Methi and Mixed Flours - An Easy Instant Pot Recipe
Dal-Dhokli is an easy, delicious and wholesome recipethat makes a satisfying one pot meal. Dal dhokli is an ultimate comfort and well-balancedbowl of food for a cold or rainy afternoon. A traditional delicacy, where bitesized dough dhokli or dumplings are pressure cooked along with spicy and tangylentils. Dal dhokli makes a perfect nutritious, comforting, healthy anddelicious meal for a busy day. The best part is, you can enjoy itanytime of the day - from breakfast to dinner.
Course: Entree, Instant Pot Recipe, Main Course, Meal Prep
In a mixing bowl add all the flours and spices and mix together.
Now add yogurt, oil, chopped methi leaves and start kneading into a dough. (If making vegan, either use vegan yogurt or skip yogurt and add ¼ tsp of baking soda.)
Add water as required in small increment to knead a stiff dough.
Let the dough rest for 15 minutes and then divide into small equal portions.
Take each portion first roll into a log and the divide into marble sized small balls.
Press each ball with heel of your palm to make a disc.
Repeat the process until done. Keep the prepared dhokli aside until ready to use.
Instructions to make Dal:
Wash the lentils for 3-4 extracts of water and put it aside until ready to use.
Start the instant pot on SAUTE normal heat mode and add ghee/oil in it. Add asafoetida cumin seeds and cloves to hot ghee/oil and let the seeds splutter.
Then add green chili, ginger and sauté for 30 seconds.
Next, add diced onion and sauté until translucent.
After that add tomatoes and sauté until soft and mushy.
Add all the spices except garam masala and lemon juice. Mix them.
Now add washed and rinsed lentils to sauteed onion tomato mixture.
Add water 4-5 times the volume of lentils using the same measuring cup and give it a good stir. Switch the sauté mode heat to more and bring water to boil.
Once water starts boiling, add prepared dhokli one by one so that they don’t clump to each other.
Give it a good stir and cancel the sauté mode.
Close the instant pot lid with vent in sealing position.
Press MANUAL or PRESSURE COOK mode for two minutes with NPR (natural pressure release). When float valves pop down, open the lid, and check the consistency. If it is too thick add some water to adjust the consistency and bring it again to boil using sauté normal heat mode.
Add garam masala, lemon juice and chopped cilantro.
Rajasthani Dal-Dhokli is ready to be served.
For extra rich flavor, top it with some more ghee, green chutney and chopped onions.