Dal Dhokli is a hearty one-pot meal in which spiced wheat flour dumplings are simmered in a flavorful sweet and spicy lentil soup. This meal is called Dal Dhokli in Gujarat and Rajasthan, and Varan Phal or Chakolya in Maharashtra.
½cupWater plus 1-2 tablespoons, adding little at a time
Start the instant pot in sauté mode and heat the ghee/oil in it. Add all the tempering ingredients. Let them cook for 30 seconds.Then add peanuts. Saute for a minute.Add the dal, water, and spices. Stir well.
Close the lid with the vent in a sealing position. Next, change the instant pot setting to manual or pressure cook mode at high pressure for 8 mins. After the instant pot beeps, let the pressure release naturally. Open the lid. (Note: you can prepare dhokli while the dal is cooking)
Add the jaggery. Using a whisk, mash the dal. (A hand blender is not required)Sprinkle the lime juice. Add more water. Set aside until the dhokli is ready.
Prepare Dhokli Dough
In a large bowl, all the dhokli ingredients except water and mix it well.Now slowly start adding water little at a time and make the dough smooth by kneading it. Knead the dough until it is smooth and soft.
Divide the dough into 4 equal parts and make a dough ball.Dust with wheat flour if necessary and roll to a little thick consistency. Cut into diamond shapes.
Now change the Instant pot setting to saute mode on low and bring the dal to a boil. Once the dal has reached a boil, add the dhokli pieces one by one and stir well.Cover and cook for 10-12 minutes, or until the dhokli is completely cooked. Stir in between at 3 minute intervals.
Finally, garnish with cilantro and serve. You can optionally top with a dollop of ghee in the serving bowl.
Follow the same steps as above in a stovetop pressure cooker to make the dal on medium-high flame. Pressure cook for 4-5 whistles, then let the pressure release naturally. Bring the dal to a boil on medium heat, then lower the heat and add the dhokli pieces one by one. Cover with a lid and let it simmer on low flame for about 10-12 minutes until the dhokli is cooked.
Storing: You can store leftovers in an airtight container in the fridge for two days. Because the Daal Dhokli thickens as it cools, you'll need to add more water while reheating it to get it back to a stew-like consistency. In a saucepan, reheat, often stirring to avoid sticking.Veggies: Although vegetables are not generally used in this recipe, you can always add vegetables like carrots, peas, beans, and other vegetables to make it even healthier.Jain Variation: This recipe can be made Jain by skipping Garlic and Ginger.Soaking Dal: I did not soak the toor dal in this recipe. If you soak the dal for 2 hours, you can reduce the cooking time to 3 minutes. No Jaggery: You can replace jaggery with equal amount of sugar. You can also skip to make a spicy version of dal dhokli. Tamarind: I did not add any tamarind in this recipe. However in the maharashtrain version of Vaan Phal, tamarind water is added. Soak 1-2 tablespoons of tamarind in hot water for 15-20 minutes, then remove the extract and add the tamarind water to the dal.