This combination of spiced lentil soup and wheat dumplings is filling and satisfying when you are craving something hot and heavy!
Most of the ingredients should be available in any kitchen, even if you have to alter ingredients, but overall there is nothing to run out and grab!
Meaning, it is a great PANTRY meal! The only kicker is that it is best eaten HOT minutes after making it. Yes, leftovers taste great but I prefer it fresh and piping hot!
Sides + Toppings
- I always make white rice as a side dish with it (carb heaven)
- A tasty garlic chaas. Which is a mixture of yogurt, water, peppers, cilantro, salt, and garlic!
- Spicy athanu/achaar or otherwise known as a popular Indian condiment.
- A raw onion salad mixed with salt and red chili powder
- Roti! Because why not :).
- A dollup of ghee or a drizzle of oil.
- Roasted papad.
- Kachori! Yes, a traditional gujarati pea stuffed dumpling.
Traditionally dried split pigeon peas is used, but you are more than welcome to substitute. I have used mung dal before and it tasted just as great. So if you have nothing but a certain lentil, then give it a try :).
Traditionally made with whole wheat flour, but again feel free to substitute! I have had cousins use pasta. You do you!:)
A traditional Indian spiced lentil soup with whole wheat dumplings.
- 3/4 cups tuvar daal (dried pigeon peas)
- 3 cups water
- 3/4 cup carrots, chopped
- 1 medium tomato, chopped
- 2 medjool dates, pit taken out and cut in half
- 1.5 tsp grated ginger
- 1 tsp turmeric powder
- 1-2.5 tbsp brown sugar (depends on your sweetness preference)
- 1 large juice of a lemon
- 2 tbsp coriander, dried powder
- 4 cups water
- red chili powder
- 2 cups whole wheat flour
- 1/4 cup chopped cilantro
- 1 tbsp dried coriander powder
- 1/2 tsp turmeric powder
- 1 tbsp oil
- 1/2 tsp grated ginger
- all-purpose flour for dusting
- red chili powder
- 1 tbsp mustard seeds
- 1 tbsp cumin seeds
- 1 tsp asafaetido (hing)
- 1/2 tsp fenugreek seeds (optional)
- 5 curry leaves (optional)
- 5 dried red chili peppers (optional)
- 2 tbsp oil
Wash the pigeon peas well and place it in the Instant Pot with all of the ingredients mentioned under the Instant Pot Daal section above.
Set the Instant Pot to 12 minutes, high pressure, and leave the vent closed.
Let the the Instant Pot fully cool down on its own before opening.
Blend the daal with a handheld blender to make it a consistent and smooth texture.
Turn Instant Pot on Saute Mode.
Add all of the ingredients listed under Sambar above to the Instant Pot daal.
Heat a small pot on the stove top, on high heat.
Add the oil and let it get hot.
Once hot add the mustard seeds first and then add the jeera seeds. If using methi seeds add them at this point.
Wait a few seconds.
Add the chili peppers and curry leaves (watch out for splatters).
Immediately add the hing and pour mixture into the Instant Pot.
YOU DID IT!!! PAT YOURSELF ON THE BACK!
Combine all of the ingredients with enough water to make a dough that is no longer sticky.
Add additional oil after kneading, to smooth it out.
Separate into smaller portions and roll out into thin roti/tortillas. Be sure to use all-purpose flour for dusting. Thickness is a personal preference, but I like them thin.
TIP: Only stack them on top of each other if dusting with all-purpose flour between the layers. Otherwise, they will stick together.
One roti at a time, use a pizza cutter to cut small squares. About 1-2 inch big. Again, size on dumplings is a personal preference.
As the sambar boils, add the square cut dumplings to the Instant Pot making sure you scatter throughout the top surface of the pot. DO NOT MIX
Cut the second roti into squares. NOW, mix the Dhokri in the Instant Pot with a spatula.
Add the second roti squares and repeat until done.
Turn off the Instant Pot.
Put a lid on the Pot and let it sit as is for about 20 minutes.
Garnish with extra cilantro and a dollup of ghee before serving.
Hope you enjoy this recipe as much as I do! Let me know what you think. I love hearing from you:).