Preparing the Dhokli

• If using Instant Pot, add 6 cups of water into the pot and keep in sauté mode for the water to boil. (It took me approximately 10 minutes)
• Else, bring 6 cups of water to boil in a wide vessel.
• Meanwhile, you can prepare the dough for the dhokli.
• In a mixing bowl, combine the wheat flour, besan, ¼ tsp of salt, ¼ tsp of carom seeds and one tsp of ghee.
• Now add water little by little and mix the ingredients to form a nice dough as we do for chapati. I used about less than ½ cup of water. Let it sit for 5 minutes.
• Knead the dough again and roll it into a big ball. Now dust it with dry flour roll them flat using rolling pin like chapati.
• Now cut this rolled flour into thin strips like how I did below or as per your preference you cut thin into your favorite shapes.
• When the water starts to boil, slowly drop these dhokli strips into the water and let it cook until they float to the surface. In IP it took me about 7 minutes.
• Carefully remove those dhoklis and set aside. Make sure you drain the excess water.

Preparing the Dal and Assembling

Pressure Cooker Method

• Add the washed toor dal, chopped tomato, slit green chili, salt, turmeric powder, red chili powder, coriander powder, curry leaves, cilantro and 2 cups of water in a pressure pan or cooker and cook for up to 3 to 4 whistles.
• Let the pressure drop and mash the dal nicely.
• Simmer this dal again and add the cooked dhokli and 1 tbsp of chopped cilantro.Let this dal dhokli simmer for 4 to 5 minutes, and that’s it.
• Do the tempering as mentioned below, and dal dhokli is ready.

Instant Pot Method

• Add the washed toor dal, chopped tomato, slit green chili, salt, turmeric powder, red chili powder, coriander powder, curry leaves, cilantro and 2 cups of water (make sure you rinse it once after cooking the dhokli) and set it manual mode and cook for 12 minutes.
• Let the pressure release naturally and mash the dal nicely.
• Set the IP back to sauté mode and add the cooked dhokli and 1 tbsp of chopped cilantro.
• Let this dal dhokli simmer for 4 to 5 minutes in sauté mode, or you can set it in “keep warm” mode too, and that’s it.
• Do the tempering as mentioned below, and dal dhokli is ready.

Tempering the Dal

• In a separate tempering pan, heat the ghee. Once the ghee is hot, reduce the heat and add mustard seeds, cumin seeds, hing, curry leaves and red chili.
• As the mustard seeds start to crackle, add it to the dal and mix it well.