This is a comforting one pot meal made with dal and fresh whole wheat dhokli (dumplings/tortilla strips/noodles). This can be called as Indian tortilla soup. This quick meal is easyto make and a perfect one for winter. Food brings lots of warmth and a piping hot bowl of this is sure enough to bring all the comfort to you. This dal dhokli is from the regions of Gujarat and is not spicy one. This is a vegan recipe using coconut oil.
Traditionally ghee is used to make this dal. Any oil can be used and I love the flavors of coconut oil in this dal dhokli. Since veggies are amazing and add tons of nutritional value, carrots, spinach, and peas are added. to save time, throw in a handful of frozen veggies you have.
Peanuts give a nutty flavor to this dal and hence do not miss this unless there are nut allergies. It would taste great without peanuts too. Every spoonful is heaven with steaming dal, melt in the mouth noodles, magical flavors from spices, and peanuts. Jaggery is used in this Gujarati style dal dhokli. If you cant find it, replace with a little brown sugar to give a mild sweetness. If you don't have tamarind paste, finally add a little lemon juice and balance the flavors.
Toor dal is used in traditional recipes and in this recipe too. Play around with different dals to get flavor and menu variations, which I do often. Also, onions and garlic are not used in this recipe. You'll not miss great flavors when not having those. Onions and garlic can be sauteed for a couple of minutes before adding dal and that works perfectly fine. Else, diced onions can be added as garnish, we love it that way too!
The soft whole wheat noodles that melts in the mouth give a satisfaction. It is like having roti and dal in one bowl. Also, this is protein rich simple food. This can be made in stove top too. Dals are often pressure cooked and use Instant Pot for the same. So, this Instant Pot recipe of dal dhokli is easier and quicker.
Fresh whole wheat dumplings/noodles called as dhokli, are the star of the recipe. Carom or ajwain seeds are added in this which has numerous health benefits. A little besan or chickpea flour (1 or 2 tablespoons) are added to the dough which is omitted in this recipe. The dhoklis will be perfect without it too.
Sue Lau of Palatable Pastime is hosting the #multicookermonday. We can use electric pressure cookers like Instant pot (small electric appliances) and make the recipe for this event, If you would like to join, please check out the Facebook Page. Multicooker Monday is a friendly food blogging group where we get together on the third Monday of the month to post recipes for the multicooker: instant pot or pressure cooker, slow cooker, air fryer, sous vide, or other cooking devices with no theme; anything goes!
I am also linking this to Sundays on Silverado and Happiness is Homemade.
Ingredients
Serves 4 hungry people
For the dal
Toor dal - 1/2 cup
Water - 2 cups
Peanuts - 2 to 3 tbsp
Turmeric - 1/4 tsp
Red chili powder - 1 tsp
Jaggery powder - 1 to 2 tbsp
Tamarind paste - 1 tbsp
Coconut oil - 2 tbsp
Dreid red chilies - 2, torn
Mustard seeds - 1 tsp
Cumin - 1 tsp
Thai green chili - 2, slit
Asafetida - 1/4 tso
Curry leaves - 1 sprig
Carrots - 1/2 cup, sliced
For the dhokli
Whole wheat flour - 1 cup
Salt - 1/2 tsp
Carom seeds - 1/4 tsp
Turmeric - 1/8 tsp
Red chili powder -1/4 tsp
Water - 1/2 cup
For the final dal dhokli
Water - 3 cups
Salt - 2 tsp
Green peas - 1/2 cup, frozen
Spinach - 2 cups, medium packed
Cilantro - for garnish
Method
Heat oil in Instant pot in saute mode. Then add the red chilies, mustard seeds, and when it splutters and cumin, ginger, curry leaves, and asafetida. Fry for 40-50 seconds. Switch off the instant pot. Add the tomatoes, dal, jaggery powder, turmeric powder, carrots, red chili powder, and peanuts . Add 2 cups of water and cook in manual mode for 7 minutes.
To make dhokli: In the meantime, add the flour, salt, turmeric, carom seeds, and red chili powder in a bowl. Mix. Sprinkle water and knead to a soft dough.
Divide the dough into four portions. Roll each portion into 8-10 -in. circle. With a pizza cutter or knife, cut into squares or strips. Set aside.
Let the pressure release naturally. Mash the dal lightly.
Add the dhokli, water, salt, and peas. Give a stir and pressure cook for 2 minutes.
Do a quick release. Stir in the spinach, adjust taste.
Ladle into bowls, garnish with cilantro and optional little coconut oil, serve immediately.
Below are the links to the recipes we shared for October 2021 edition of #MulticookerMonday. Thanks, Sue!
- Air Fryer Pasta Chips from Sneha’s Recipe
- Birria Quesatacos (Instant Pot) from Karen’s Kitchen Stories
- Black Eyed Peas and Okra (Instant Pot) from Palatable Pastime
- Instant Pot Dal Dhokli from Magical Ingredients
- Pork and Cabbage Starting with Leftovers (slow cooker) from A Day in the Life on the Farm
A Day in the Life on the Farm says
A wonderful warm bowl of comfort.
Radha says
It is! Thanks, Wendy!
Karen says
Indian tortilla soup! How cool is that!!! I always learn so much from your recipes.
Radha says
Glad to hear Karen! Thanks for stopping by!