1-2.5tablespoonbrown sugar (depends on your sweetness preference)
1largejuice of a lemon
2tablespooncoriander, dried powder
4cupswater
curry leaves (7-10)
red chili powder
salt
DUMPLINGS/DHOKRI
2cupswhole wheat flour
¼cupchopped cilantro
1tablespoondried coriander powder
½teaspoonturmeric powder
1tablespoonoil
½teaspoongrated ginger
all-purpose flour for dusting
red chili powder
salt
TEMPERED OIL
1tablespoonmustard seeds
1tablespooncumin seeds
1teaspoonasafaetido (hing)
½teaspoonfenugreek seeds (optional)
5curry leaves (optional)
5dried red chili peppers (optional)
2tablespoonoil
GARNISHMENTS
cilantro
ghee
Instructions
INSTANT POT DAAL/SAMBAR
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.
TEMPERED OIL (must work fast)
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!
DUMPLINGS/DHOKRI
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.