Instant Pot Shortcut Dal Dhokli (Gluten-free option!)

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–+ servings

Servings 4

▢ 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

▢ 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.

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