Matar/Vatana Dhokli (Indian style savoury pasta cooked in Green Peas Curry) is very easy to make using an Instant Pot in only 15 minutes! This delicious, vegan, no onion-garlic dhokli is perfect for lunch on its own or pair it with rice and salad for a wholesome dinner.
We love to have matar dhokli throughout the year, but especially in cooler months, we simply crave for more so traditional Gujarati Daal Dhokli and Guvar Dhokli appears on our dining table very often.
WHAT IS DHOKLI?
Dhokli is a Gujarati, Indian style pasta, which is prepared with wheat flour, basic spices such as red chilli powder, turmeric. Sometimes the dough is rolled and cut into square or diamond shape or made into tiny dumplings and simmered in lentil broth (mostly in Gujarati style daal) or cooked with Indian green vegetables such as Guva r (cluster beans), Fansi (French green beans) or Matar (Green peas).
WHAT IS MATAR/VATANA DHOKLI?
Matar/Vatana dhokli is a popular vegan one-pot meal from the Indian state of Gujarat. In this particular dish, savoury Indian style pasta or dumplings cooked in a mildly spiced green peas curry.
INGREDIENTS FOR MATAR DHOKLI
Vegetables -definitely you’ll require Matar/Vatana/Green Peas for this amazing Gujarati dish. You can use fresh or frozen green peas. You’ll need tomato puree and minced green chillies and ginger.
Flours -Wheat flour ( chapatti flour) and a small amount of besan or chickpea flour to make dhokli. You can omit chickpea flour if you don’t want to use.
Spices and Masalas -you’ll need basic masalas such as red chilli powder, turmeric, Ground cumin and coriander and salt. Mustard seeds and carom (ajawain) seeds are must for this recipe. Also, you’ll need asafoetida (hing), this helps in to digest the food better and easily available in any Indian shop.
Oil – Although you can any type of oil for this recipe, but I love the flavours of groundnut oil in this recipe.
HOW TO MAKE MATAR DHOKLI IN AN INSTANT POT?
To make Matar dhokli in IP is an easy affair and can be done in very little time. Have a look at my video below for an instant pot version, also a written recipe in a recipe card.
CAN I MAKE MATAR DHOKLI ON STOVE?
My answer is yes, yes yes! I have grown up on eating Dhokli made over the stove
First in a big bowl combine both flours, salt, red chilli and turmeric powders, carom seeds, add oil and knead the stiff dough using water.
Now make very small balls ( small marble size ) from the dough, then press them slightly to make round and flat dhokli. Once all the dhoklis are made, cover with the clean cloth and leave it aside.
In a heavy bottom pan or kadai, heat oil. Add mustard seeds and hing.
Once it splutters add tomato puree and green peas. Mix well.
Add minced green chillies and ginger, then add all the masalas.
Cook the mixture for a couple minutes, add sufficient water.
Allow water to boil, when the first boil appears, add pressed dhokli one by one.
Add a little more water if needed.
Cover the pan or kadai with the lid, keep the heat on medium and let the dhokli cook for 20-22 minutes or until done.
Add lemon juice and mix well.
Turn off the heat and serve hot, garnish it with the freshly chopped coriander.
Enjoy!
MATAR/VATANA DHOKLI INSTANT POT VIDEO
Matar/Vatana Dhokli
ingredients
1 cup whole wheat (roti) flour
2 TBSP. chickpea (besan) flour
Salt to taste
1/2 TSP. turmeric powder
1 TSP. red chilli powder
1/2 TSP. Carom (ajwain) seeds
2 TBSP. oil
2 cup matar/vatana/green peas frozen or fresh
1/2 cup tomato puree
2TBSP. oil
1/2 TSP. mustard (rai) seeds
Pinch asafoetida (hing)
Salt to taste
1 TSP. turmeric (haldi) powder
1 to 2 TSP. red chilli (lal marcha) powder
1 TSP. crushed green chilli-ginger
1 TBSP. lemon (limbu) juice
Freshly chopped coriander.
instructions
In a big bowl add all the dhokli ingredients and add very little water at a time and knead a stiff dough.
Now make very small balls ( small marble size ) from the dough, then press them slightly to make round and flat dhokli.
Once all the dhoklis are made, cover with the clean cloth and leave it aside.
Set the instant pot on SAUTE mode for 6 minutes.
Heat oil in the pot, add mustard seeds and hing.
As soon as seeds splutter, add tomato puree (BE CAREFUL) and mix well.
Then add matar-green peas and mix.
Add crushed chillies and ginger and all the spices masala.
Combine well and add 2 cups of water, and allow mixture to come to boil.
Now add all the pressed dhokli into the mixture one by one.
Stir a couple of times, make sure nothing stuck to the bottom of the pan.
Close and lock the lid of the pot.
Make sure vent is on the sealing.
Cancel the SAUTE mode.
Press the MANUAL and select HIGH PRESSURE.
Set timer for 4 minutes.
Once done let the pressure to release naturally for 5 minutes.
Then manually release the steam.
Open the lid and mix the matar dhokli, add lemon juice and freshly chopped coriander.
Serve HOT with salad, yogurt and plain steamed rice.
Enjoy!
NOTES:
15 minutes is actually cooking time in the instant pot. Making the whole dish may require more time.
If you are stuck for the time instead of pressing small dhokli, roll out the dough on a worktop and cut the dhokli in the small pieces with the knife to save the time.
Moong Dal Ladoo or Dal Ke Laddu is a wonderful classic Indian sweet, a treat for the eyes as much as it is to the taste buds. A mouthwatering moong or mung dal ladoo made from yellow split lentil flour, ghee and sugar. These are simply moreish and must for all Indian festivities and celebrations such as Holi, Diwali, Raksha Bandhan or Ganesh Chaturthi!!
WHAT IS LADOO OR LADU?
Ladoo or Ladu is a staple sweet dish of India and rules the roost when it comes to India’s preferences for sweets. Basically, the meaning of ladoo is small ball or truffle!
There are numerous variations of Laddos available in every region of India, but two things will be common you’ll find that they all are round, sweet and delightful.
When you see a person holding a box of ladoo, that means he/she about to give you a piece of good news.
Across India, the ladoo is invariably an integral part of the happy occasions.
Between families, boxes of ladoos get exchanged as soon as an engagement is announced, one or two various types of ladoos are always on the menu of the wedding.
Exchanging ladoo boxes is not only for engagements and weddings. People distribute also to express thier happiness too, birth of a baby boy, buying a house or car, a promotion at work.
You name any happy occasion ladoo immediately comes to your mind.
Mostly all ladoos are rich, loaded with calories and irresistible, they are prepared with various flours, sugar, jaggery and ghee, sometimes only prepared with dry fruits and nuts or seeds.
I am a big fan of ladoos, I make Coconut Ladoo quite often as they can be made with basic Ingredients.
Stuffed Magas Ladoo , reserved for festivals like Diwali, Holi or some special occasions.
MOONG DAL LADOO OR MUNG DAAL LADU
A sweet and nutty ladoo that crumbles effortlessly in your mouth! Just like these Besan Ladoo
When you think of the crumbliest and flakiest yet melt in your mouth sweet in the world, you’ll be somewhere close to the delicious and taste of Moong Dal Ladoo.
The crumbly texture is the result of using yellow split flour, blended with the just right amount of sugar, desi ghee, nuts and flavoured with cardamom powder, saffron and adorned with pistachio slivers and rose petals.
Moong dal ladoo, is one of the very popular sweets in the collection of Indian Mithai.
Although these laddos are easily found in other parts of India, but not much seen in the state of Gujarat. In Gujarat Churma Ladoo are quite popular and often made in Gujarati kitchens.
In fact, I have never seen in any Gujarati sweet shops, also I have not seen this particular variety of ladoos here in the UK, so I always make it at home.
HOW TO MAKE MOONG DAL LADOO FROM SCRATCH?
Moong dal ladoo can be prepared with already roasted yellow split lentils or raw lentils. In my part of the world, I don’t get roasted lentils, so here I have a recipe with raw lentils.
First, clean the lentils and wash in cold running water for a couple of times.
Soak lentils with clean water in a bowl for 2-3 hours.
Discard all the water, pat dry with clean kitchen tissue paper and let it dry on a clean kitchen towel on a flat surface for at least an hour.
The lentils should be not completely dry but should not be wet either.
Now on a low to medium heat dry roast the lentils, but do not let it burn. Roast until you see a little colour change or a lovely aroma of roasting starts.
Transfer the roasted lentils immediately in another plate and let it cool completely.
Meanwhile, dry roast the nuts in a pan, and leave it aside.
Once dal is completely cool, grind into a fine powder in a grinder.
If you are using normal sugar, then grind sugar into a fine powder too, then the nuts as well.
Now sift the lentil flour and sugar through the sieve and discard the big bits if any.
Place flour, sugar and nuts powder, saffron threads and cardamom powder in a wide plate and mix it.
Melt ghee, ( do not heat) and pour on the flour mixture. Do not add all the ghee at once, add little by little.
Keep mixing it with the spoon or spatula.
Combine everything well with your hands now and see that ladoo mixture has enough binding to roll the ladoo.
Divide the mixture into equal lemon size portions then roll into ladoos between your palms or you can use ladoo moulds.
SOME IMPORTANT TIPS TO KEEP IN MIND TO MAKE LADOO
To make this ladoo try to use fresh lentils as possible to avoid any rancid taste.
Thoroughly clean the lentils before you soak.
Soak the lentils in lukewarm water rather than too cold or too hot water.
To get the best results let the lentils soak for a good amount of time. If really pressed for time then 30-40 minutes would be good enough too.
Do not dry lentils in M/W or under the sun.
6 . Place drained lentils on a clean kitchen towel in one layer and pat dry the lentils.
Do not roast lentils till dark brown or it will taste bitter and you won’t be able roll the ladoo properly.
Do not add all the melted ghee at once, add little by little till you are able to form a ladoo.
HOW TO STORE MOONG DAL LADOO?
Once you have prepared the ladoos, make sure they are completely cooled down before you store them.
Take butter or greaseproof paper, lay it in an airtight container then store the ladoos in one layer, try not to stack as it might squash together.
Keep it at room temperature if for some reason if you do keep it in the refrigerator which (I don’t recommend) then before consuming bring it to room temperature.
These ladoos will stay fresh for one week at room temperature.
HOW TO SERVE MOONG DAL LADOO?
Although you can have these scrumptious ladoos at any time of the day, you are more than welcome to consume with or after having spicy Indian meal or at tea time with savoury snacks.
CAN I MAKE VEGAN MOONG DAL LADOO?
Of course, you can! simply replace ghee with the vegetable ghee or use melted coconut oil. Being a moong dal gluten-free these ladoos are suitable for people who are following a gluten-free diet too.
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Moong Dal Ladoo (Dal Ke Laddu)
Equipment
- 1 frying pan/kadai
- 1 Blender or coffee grinder
Ingredients
- 2 cup moong dal (yellow) Moong ki dhuli dal or Mag ni Mogar dal
- 1 cup ghee maybe you won’t need all of it
- 1 cup powdered sugar + 2 TBSP
- ¼ cup nuts almonds, cashews and pistachios
- 1 teaspoon cardamom powder
- 8 strands saffron
Garnish
- Pistachio slivers optional
- Dried rose petals optional
- Edible silver foil optional
Instructions
- Clean, wash and soak lentils (dal) in lukewarm water for 2-3 hours.
- Drain the water from the lentils, pat dry with kitchen tissue paper then lay flat on the kitchen towel for about an hour or more.
- Dry roast the lentils on low heat until the lentils change its colour slightly pink but not let it go dark brown.
- Let the lentils cool completely in another plate.
- Meanwhile, dry roast the nuts in the same pan, and let it cool.
- Once lentils cooled completely, grind into fine powder in a coffee grinder.
- Then grind sugar and nuts and leave aside.
- Sieve the flour and sugar and discard the big pieces of lentils if any left.
- Place both in a big plate, add powdered nuts, cardamom powder and saffron if using.
- Now melt the ghee, and add little by little into the flour mixture.
- Combine everything and make ladoo by rolling a small portion of the lentil mixture.
- Let the ladoo completely cool.
- Enjoy!
Notes
You can use caster sugar or boora for this recipe.
If you pressed for time, dry roast the dal instead of soaking then grind into fine powder.
Omit nuts totally if you are not fond of it.
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
