Instant Pot Dal Dhokli Recipe
This easy Instant Pot Dal Dhokli recipe can be ready for you in a snap. Store bought noodles make this sweet and spicy traditional Indian lentil stew easier than ever.
Ingredients
- 1 1/2 tablespoons Canola Oil
- 1/2 teaspoon Cumin Seeds
- 1/2 teaspoon Black Mustard Seed
- 8-10 Curry Leaves optional
- 1 large Fresh Tomato diced
- 1/2 teaspoon Turmeric
- 1 teaspoon Fresh Ginger finely grated
- 1 teaspoon Indian Chili Powder optional
- 2 teaspoons Salt
- 2 tablespoons Peanuts
- 1/2 cup Toor Dal split yellow pigeon peas
- 5 cups Water
- 6 sheets Whole Wheat No Bake Lasagna Noodles broken in 1-2 inch sized pieces
- 2 tablespoons Jaggery or sugar
- 1 tablespoon Tamarind Paste
- 2 tablespoons Chopped Cilantro
Instructions
- Turn the Instant Pot on to sauté Mode and add the oil to the pot. Once the oil is hot, add the cumin seeds, mustard seeds and curry leaves. (Have a cover ready so it doesn’t splatter)
- After about 30 seconds add the tomatoes, turmeric, ginger, chili powder, salt and peanuts. Stir and cook for 2-3 minutes.
- Add the dal, water and lasagna pieces.
- Close the pot with the pressure valve set to sealing. Set on Manual mode for 9 minutes.
- Allow the pot to naturally release for 15 minutes and then do a quick release.
- Open the pot and stir in the jaggery and tamarind. This will also help break up any of the dal too.
- Garnish with cilantro and serve hot.
Notes
- I used DeLallo brand no bake whole wheat lasagna. I have not tried this with other types.
- Enough lime juice to suit your taste can be substituted for the tamarind paste.
- The stew may appear too liquid when you open the pot but it will thicken as it cools.