Dal Dhokli with Methi and Mixed Flours - An Easy Instant Pot Recipe

Name: Dal Dhokli with Methi and Mixed Flours - An Easy Instant Pot Recipe
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 25 min
Yield: 5 serving
Ingredients: ½ cup whole wheat flour; ½ cup pearl millet flour; 2 tablespoon chickpea flour; 2 tablespoon almond flour; 1 tablespoon flaxseed meal; ½ teaspoon carom seeds; ¼ teaspoon turmeric powder; ½ teaspoon red chili powder; ¼ teaspoon garam masala; 1 teaspoon salt; 2 tablespoon avocado oil; ¼ cup yogurt; ½ cup Fresh Methi Leaves; ¼ cup water; 1 cup Split Black Gram Skinless; ¼ cup bengal gram; 150 g onion; 250 g tomato; 1 tablespoon ginger root; 1 tablespoon green chili; 1 tablespoon lime juice; ¼ cup cilantro; 2 tablespoon ghee; asafetida; 1 teaspoon cumin seeds; cloves; 2 teaspoon coriander powder; ½ teaspoon turmeric powder; 1 teaspoon red chili powder; ½ teaspoon garam masala

User Reviews

5.0

18 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Resting Time
15 mins
Total Time
1 hr 25 mins
Servings
5
Calories
471 kcal
Course
Main Course, Dinner, Others
Cuisine
Indian

Dal Dhokli with Methi and Mixed Flours - An Easy Instant Pot Recipe

Lara Becker

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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.

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Ingredients

Servings

Ingredients for Dhokli:

Pantry:

½ cup whole wheat flour Chapati Atta
½ cup pearl millet flour Bajre ka Atta
2 tablespoon chickpea flour Besan
2 tablespoon almond flour
1 tablespoon flaxseed meal

Oil and Spices:

½ teaspoon carom seeds Ajwain
¼ teaspoon turmeric powder Haldi
½ teaspoon red chili powder Lal Mirch
¼ teaspoon garam masala
1 teaspoon salt Namak - adjust as per taste
2 tablespoon avocado oil or any other vegetable oil

Dairy and Produce:

¼ cup yogurt dahi (use vegan yogurt for vegan version)
½ cup Fresh Methi Leaves 50 grams, chopped
¼ cup water adjust as required

Ingredients for Dal:

Pantry:

1 cup Split Black Gram Skinless Urad Dal Dhuli
¼ cup bengal gram Chana Dal

Produce:

150 g onion Pyaz: 1 cup/ ½ medium size
250 g tomato Tamatar: 1 cup/ 2 large tomato
1 tablespoon ginger root Adrak: 1 inch knob, grated
1 tablespoon green chili Hari Mirch: 2 in number, finely chopped
1 tablespoon lime juice Nimbu ka Ras: adjust as per taste
¼ cup cilantro Hara Dhaniya: chopped

Oil and Spices:

2 tablespoon ghee cliarified butter: (Use oil for vegan version)
asafetida hing – generous pinch
1 teaspoon cumin seeds jeera
cloves 6 to 7
2 teaspoon coriander powder
½ teaspoon turmeric powder
1 teaspoon red chili powder
½ teaspoon garam masala
1 teaspoon dry mango powder
5 cup water

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Instructions

Instructions to make Dhokli:

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 teaspoon 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.

Equipments used:

Notes

For extra rich flavor, top it with some more ghee, green chutney and chopped onions.

Nutrition Information

Show Details

Calories 471kcal (24%) Carbohydrates 62g (21%) Protein 20g (40%) Fat 17g (26%) Saturated Fat 5g (25%) Cholesterol 17mg (6%) Sodium 520mg (22%) Potassium 456mg (13%) Fiber 13g (52%) Sugar 4g (8%) Vitamin A 714IU (14%) Vitamin C 14mg (16%) Calcium 204mg (20%) Iron 7mg (39%)

Nutrition Facts

Serving: 5Serving

Amount Per Serving

Calories 471 kcal

% Daily Value*

Calories	471kcal	24%
Carbohydrates	62g	21%
Protein	20g	40%
Fat	17g	26%
Saturated Fat	5g	25%
Cholesterol	17mg	6%
Sodium	520mg	22%
Potassium	456mg	10%
Fiber	13g	52%
Sugar	4g	8%
Vitamin A	714IU	14%
Vitamin C	14mg	16%
Calcium	204mg	20%
Iron	7mg	39%