Dal Dhokli In Instant Pot
Ingredients
- Tuvar dal/split pigeon peas - 1 Cup soaked in warm water for 10 minutes
- Oil - 1 Tablespoon
- Green chilli - 1 chopped and curry leaves 3 to4
- Mustard seeds - 1 teaspoon
- Asafoetida - 1/2 teaspoon
- Tomato - 1 chopped
- Turmeric powder - 1 Teaspoon
- Red chilli powder - 1 Teaspoon
- Coriander - 1 Tablespoon
- Cumin powder - 1 Tablespoon
- Curry leaves - 6 to 7
- Jaggery - 1 Teaspoon
- Salt - to taste
- Water - 3 to 4 cups or as required
- For Dhokli :-
- Wheat flour - 1 Cup
- Salt - to taste
- Turmeric powder - 1 Teaspoon
- Red chilli powder - 1 Teaspoon
- Oil - 1 Tablespoon
- Water - 1/2 Cup or use as required
- Coriander leaves - 1 Tablespoon for garnishing
Instructions
- Set the instant pot to saute mode. Add oil once it is hot. Add mustard seeds and let it splutter.
- Add asafoetida, chillies, curry leaves. Cook for 2 seconds.
- Add tomatoes. Cook for 1 minute while stirring it. Add tuvar dal and all the masalas. Add total 2 cups water.
- Cancel the saute mode. Press the pressure cook button and adjust the time to 15 minutes.
- Secure the lid and close the vent to sealing.
- Once the program is finished, release the pressure and wait for 1 minute.
- Whisk dal. Again put on saute mode. Add jaggery to it.
- Meanwhile, make a semi-soft dough by adding all masalas to wheat flour. Set aside for 10 minutes.
- Roll out thin rotis. Prick it with a knife. Cut squares with pizza cutter.
- Once you start to saute mode check the water consistency. It should be running consistency.
- Add water as required. Let the mixture start bubbling then add the roti pieces or dhokli.
- Cover it and let it cook for 3-4 minutes. Then switch it off.
- Yummy 'Dal Dhokli In Instant Pot' is ready to be served. Garnish with coriander leaves and serve hot.
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Servings :
3
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Ready in :
45 Minutes
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Special Category :
Healthy Food
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Recipe Type :
Lunch
About Chef
Sandhya sampat
Cooking not only feeds the stomach but also the soul. I love to create new healthy recipes from simple ingredients found in the kitchen.
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