Lukewarm water as needed to knead a stiff doughpoori like dough not soft one.
For making dal/ lentil base
1cupSplit green lentil/ chilka moong dal
1tablespoonghee/ cooking oil of choice
1green chilideseeded and finely chopped, optional
1.5teaspoonlal mirch powder/ Indian paprika
Fistful of chopped coriander/ cilantrooptional
Make the dough by mixing all the DRY ingredients called for it .
Now slowly add lukewarm water as needed , to reach consistency of a stiff dough.
Cover with a damp cloth and keep aside .
Wash the lentil several times under cold water .
Switch on the Instant Pot on Sautee mode .
Add in ghee to the inner pot.
Once warm add in cumin seeds, hing , green chili followed by other spices and immediately add water .
Now add in the lentil and salt.
Let it come to a boil.
While the lentil comes to a boil start making the dhoklis .
Once the dough is rested I knead it for 10 seconds to make it smooth and divide it to make long logs .
Then I pull small rounds and make an impression in the center of each round to form a disc as shown in the photo.
Make sure you place dhoklis in a wide dish/ plate so that they are not piling on top of each other. This is done to avoid them sticking together.
By this time the dal will be boiling.
Switch off the IP by pressing cancel
Now that the dhoklis are ready add them to the pot slowly.
Give one gentle stir.
Now place the Instant Pot lid with knob on SEALING position.
Press MANUAL High 4 minutes.
After the IP beeps let the pressure release naturally (NPR)
Once the pin drops down it is safe to open the lid.
The dal dhokli is ready.
Give it a stir , taste and adjust the spices if needed.
It should have perfect thick soup consistency. Remember it will thicken as it cools.
Add more water if necessary to get desired consistency.
Just before serving add in cilantro and generous squeeze of fresh lemon juice.
Serve alongside with some pickle or papad .
If vegan, use oil instead of ghee.The spice level of this recipe is 3 on 5, 5 being hot. Adjust the spice to your taste.Do not knead a soft dough as you make for rotis. You have to knead a stiff dough like for pooris.Dal Dhokli thickens as it cools. Especially if there are leftovers for the next day. You may add some warm water later to get desired consistency.Makes a great office or school lunch pack.You might be interested in -Rajasthani Khoba Roti recipe here.Other instant pot/ pressure cooker recipes here.