Step 1

Turn Instant Pot to sauté(more) mode and heat 2 tablespoons of ghee or cooking oil. Add mustard seeds and allow them to splutter. Add cumin seeds, asafoetida, and curry leaves. Add turmeric, ginger, and garlic. Mix well.

Step 2

Add tomatoes, red chili powder, jaggery, tamarind paste, salt, peanuts and toor dal. Mix well.

Step 3

Add 2 cups of water, give a quick stir and close Instant Pot with the Pressure valve set to sealing. Pressure Cook(Hi) for 8 minutes followed by Natural Pressure Release.

Step 4

While the Dal is cooking, make the dough by mixing 2 cups of whole wheat flour, chickpea flour, salt, carom seeds, red chili powder, turmeric and half tablespoon of oil. Use water as needed to make a firm yet pliable dough. I used little more than 3/4th cup of water. Add remaining oil and knead the dough well.

Step 5

Make 5 balls from the dough. Using the extra whole wheat flour, roll the dough balls into 10-12 inch thin circles.

Step 6

Using a knife or a pizza cutter, cut each rolled circle into 1-inch squares or dhoklis. Put the cut dough pieces on a platter. Sprinkle a little bit of dry flour before layering the pieces on a tray to avoid them from sticking to each other.

Step 7

Open Instant Pot after the pressure has released naturally. Turn Instant pot to sauté mode and using back of a wooden spatula or an immersion blender, gently blend the dal for 5 seconds. Add 3 cups of water, mix well, cook covered with a glass lid and bring the dal to a gentle boil.

Step 8

Add half of the dough squares to the dal and mix gently.

Step 9

Add remaining half dough squares, mix again. Close Instant Pot with the pressure valve to sealing. Pressure Cook for 2 minutes followed by Quick Release.

Step 10

Mix the Daal Dhokli, add another tablespoon or two of ghee (recommended but optional) and garnish with chopped cilantro. Enjoy Piping hot!