Instant Pot Dal Dhokli

Print Save Instant Pot Dal Dhokli Recipe Embed Ingredients 1 1/2 tablespoons Canola Oil 1/2 teaspoon Cumin Seeds 1/2 teaspoon Black Mustard Seed 8-10 Curry Leaves, optional 1 large Fresh Tomato, diced 1/2 teaspoon Turmeric 1 teaspoon Fresh Ginger, finely grated 1 teaspoon Indian Chili Powder, optional 2 teaspoons Salt 2 tablespoons Peanuts 1/2 cup Toor Dal, split yellow pigeon peas 5 cups Water 6 sheets Whole Wheat No Bake Lasagna Noodles, broken in 1-2 inch sized pieces 2 tablespoons Jaggery, or sugar 1 tablespoon Tamarind Paste 2 tablespoons Chopped Cilantro Directions Turn the Instant Pot on to sauté Mode and add the oil to the pot. Once the oil is hot, add the cumin seeds, mustard seeds and curry leaves. (Have a cover ready so it doesn't splatter) After about 30 seconds add the tomatoes, turmeric, ginger, chili powder, salt and peanuts. Stir and cook for 2-3 minutes. Add the dal, water and lasagna pieces. Close the pot with the pressure valve set to sealing. Set on Manual mode for 9 minutes. Allow the pot to naturally release for 15 minutes and then do a quick release. Open the pot and stir in the jaggery and tamarind. This will also help break up any of the dal too. Garnish with cilantro and serve hot.   Notes I used DeLallo brand no bake whole wheat lasagna. I have not tried this with other types. Enough lime juice to suit your taste can be substituted for the tamarind paste. The stew may appear too liquid when you open the pot but it will thicken as it cools. Recommended Instant Pot 7-in-1 Multi-Functional Pressure Cooker Misen Chef's Knife Dreamfarm Supoon via Food Fanatic https://ift.tt/2MKFzop Food Fanatic