While this shortcut dal dhokli calls for lasagna noodles instead of homemade dhokli it definitely has the same essence. It’s flavorful, comforting and very easy to make.
- ½ cup toor dal, soaked for 1–2 hours*
- 2 tablespoons ghee/oil
- ½ teaspoon cumin seeds
- ½ teaspoon mustard seeds
- ¼ teaspoon hing (I use this gluten-free brand and it’s potent – use a pinch to start if you want)
- 1 sprig curry leaves (approx. 15-20)
- 1 tablespoon garlic paste/minced garlic
- 1 teaspoon ginger paste/minced ginger
- 2 teaspoons salt
- ½ teaspoon turmeric
- ¼ teaspoon cayenne or red chili powder, adjust to taste
- ¼ teaspoon ajwain
- ¼ cup peanuts or cashews (can omit if nut-free)
- 1–2 roma tomatoes, diced (I like 2)
- 1 tablespoon tamarind paste (this is the brand I love and recommend)
- 4 cups water
- 6–8 sheets oven-ready lasagna noodles (wheat or gluten-free), broken into pieces
- 2 tablespoons jaggery (or coconut sugar/brown sugar)
- Cilantro, garnish
- Press sauté, add ghee/oil to the pot. Once it’s hot, add cumin seeds, mustard seeds, hing and curry leaves.
- Once the cumin seeds begin to brown, add the garlic, ginger, spices, peanuts and stir-fry for a minute, then add the tomatoes. Cook for 5 minutes, or until the tomatoes start to break down.
- Add the toor dal, tamarind paste, water and mix well, then add the lasagna noodles.
- Secure the lid, close the pressure valve and cook for 7 minutes at high pressure.
- Naturally release pressure for 10 minutes then open the valve to release any remaining pressure.
- Stir in jaggery, garnish with cilantro and serve.
- *I suggest first soaking the dal so that it cooks well with the noodles.
- If using leftover dal: make sure you have 4 cups of dal/liquid in the instant pot, add the lasagna noodles and cook for 5 minutes at high pressure. Naturally release pressure for 5 minutes, then open the valve to release any remaining pressure.
- For a variation, try adding a cinnamon stick and whole cloves to the dal. You can also stir in some leafy greens before serving.