Daal Dhokli - Instant Pot
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Ministry of Curry · by Archana Mundhe★ 4.8 (32)

Daal Dhokli - Instant Pot

NUTRITION · PER SERVING50M COOK
CAL 23%·PRO 28%
CARBS 66G57% OF CAL
11G FIBER6G SUGAR49G OTHER
FAT 17G32% OF CAL
7G SAT10G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A savory Indian comfort food of whole wheat noodles cooked in a sweet, spicy, and tangy lentil stew. This one-pot meal brings together warm spices and tender vegetables.

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View the full recipe on Ministry of Curry →

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Nutrition & ingredients

Ingredients

serves 5
  • 4 tablespoon ghee (divided (or 2 tablespoons of cooking oil for vegan option))
  • ½ teaspoon mustard seeds
  • ½ teaspoon cumin seeds
  • ¼ teaspoon asafetida
  • 12 fresh curry leaves
  • ½ teaspoon ground turmeric
  • 1 teaspoon ginger (grated)
  • 3 teaspoon garlic (grated)
  • 2 plum tomatoes (diced)
  • 1 teaspoon red chili powder
  • 2 tablespoon jaggery or brown sugar
  • 1 tablespoon tamarind paste
  • 2 teaspoon salt
  • 2 tablespoon peanuts (skip for nut allergy )
  • ½ cup toor daal (rinsed and drained)
  • 2 cups water
  • ½ cup cilantro (chopped for garnish)
  • 2½ cups whole wheat flour (divided)
  • 1 tablespoon besan (chickpea flour)
  • 1 cup water (or as needed )
  • 2 teaspoons kosher salt
  • 1 teaspoon carom seeds
  • ½ teaspoon red chili powder
  • ¼ teaspoon ground turmeric
  • 1 tablespoon oil (divided)
PREP
20M
SODIUM
1707MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.