Dal Dhokli with Methi and Mixed Flours - An Easy Instant Pot Recipe
User Reviews
5
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Prep Time
30 mins
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Cook Time
40 mins
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Resting Time
15 mins
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Total Time
1 hr 25 mins
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Servings
5
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Calories
471 kcal
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Course
Main Course, Dinner, Others
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Cuisine
Indian
Dal Dhokli with Methi and Mixed Flours - An Easy Instant Pot Recipe
Description
This recipe utilizes a dough made from a mix of whole wheat, millet, chickpea, almond flours, and flaxseed meal combined with yogurt, fenugreek leaves, and spices kneaded into a stiff dough. The dough is rested, then divided, rolled into logs, and cut into marble-sized balls which are pressed into discs called dhokli. Lentils (black gram and bengal gram) are prepared separately.
The lentils are cooked in an Instant Pot with a tempering of ghee or oil, asafoetida, cumin seeds, cloves, green chili, ginger, and onions providing aromatic spice. Tomato and additional spices are then added, and the dhokli discs are cooked in the simmering dal, absorbing its flavors and thickening the dish. The fenugreek leaves contribute a unique herbal flavor.
This dish is warm and filling, suitable for a comforting meal. The use of mixed flours in the dhokli provides a nuanced texture and flavor. The cooking method using an Instant Pot simplifies the process, reducing active time while building deep flavors.
Additional ghee, green chutney, and chopped onions are suggested toppings to enrich flavor and add texture variety for serving.
Ingredients
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 fenugreek leaves 50 grams, chopped
- ¼ cup water adjust as required
Ingredients for Dal:
Pantry:
- 1 cup split black gram Urad Dal Dhuli, skinless
- 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
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.
Notes
- Top the finished dal dhokli with extra ghee, green chutney, and chopped onions for enhanced flavor and texture.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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