Step 1

Wash toor dal very well and soak it for 30-90 minutes. Place all boiling ingredients listed above in an instant pot with peanuts in a steel bowl on a stand.

Step 2

Set instant pot on high pressure setting and cook it for 12 minutes. Let the pressure release naturally for 10 minutes and release rest of the pressure manually.

Step 3

While toor dal is cooking in IP, start making dhokli dough.

Step 4

In a wide bowl, take all dough ingredients listed above except water and mix it well.

Step 5

Start adding little water at a time and kneed the dough. Usually 2 cups of flour takes one cup of water to make a soft dough. Once the dough is formed, add 2 tbsp of peanut oil and kneed it for a minute or two. It makes the dough softer and smoother. Cover it and keep it aside for 10-15 minutes.

Step 6

Make 8 even dough balls for the dhokli.

Step 7

Roll each dough ball with the help of dry flour like wheat flour or rice flour.

Step 8

Make 10" to 12" big rotis. It should not be too thick.

Step 9

Cook rolled roties on a big flat tawa for 10 seconds on each side. This step is unusual for dhokli recipe. But I like to partially cook dhoklis before I add them to the dal. It helps dhokli not stick together when you add it to the boiling dal and it does not lump up together.

Step 10

Roll all 8 rotis and partially cook them.

Step 11

Once all the rotis are rolled and cooked. Cut them into diamond shapes using either kitchen shears, knife or pizza cutter. Cover cut dhoklis and keep them aside

Step 12

Open instant pot once the pressure is release. Take the peanut and the stand out of the IP. Put instant pot on saute mode.

Step 13

Add all the additional ingredients listed above for assembling dal dhokli in the cooked dal and use a handy mixer to mix it all together very well.

Step 14

Add 9 cups of water and use a handy mixer again to mix it all together very well.

Step 15

Bring the dal to boil keeping it on saute mode.

Step 16

Once the dal is boiling, slowly add few dhoklis at a time to the dal. Keep mixing it while adding the dhokli.

Step 17

Bring it to boil again keeping it on saute mode.

Step 18

While the dal dhokli is boiling, prepare for tempering.

Step 19

Take ¼ cup of peanut oil in a small pan and heat it up.

Step 20

Once the oil is hot, add all tempering ingredients listed above except asafetida and curry leaves.

Step 21

Once the tempering is done popping, add asafetida and curry leaves.

Step 22

Add the tempering to the dal dhokli. Mix it very well.

Step 23

Keep boiling the dal dhokli for another 5 minutes. Turn the IP off and cover it for aditinal 5 minutes.

Step 24

Uncover the dal dhokli, garnish it with chopped cilantro and add lime juice of 2 big limes. Mix it carefully making sure the dhokli does not break.

Step 25

Serve it hot with some drizzled oil on top and side of onions, tomatoes and pickled mango!