Sindhi kadhi

Ingredients: 

Toor daal (pigeon peas): 3/4 cup

Tomatoes: 3 medium sized, cut in half

Turmeric: 1/2 tsp

Salt: 1/2 tsp

Mustard/rai seeds: 1/2 tsp

Fenugreek/methi seeds: 1/2 tsp

Cumin/jeera seeds: 1 tsp

Asafoeitida: 1 pinch

Curry leaves: 1 sprig 

Chickpea flour/besan: 2 tbsp

Turmeric: 1/2 tsp

Kashmiri red chilli powder: 1/2 tsp

Kokam: 3 pods

Tamarind: 1 lime sized ball soaked in warm water. Squeeze the tamarind through and discard all the "pieces"

Ginger: 1 tsp grated

Vegetables: Okra/Tindora/Green beans/carrots cut into thin pieces about 1/2 finger long

Method:

Wash and soak toor daal in water for 30 minutes. 

Pressure cook soaked daal with tomatoes, 1/2 tsp turmeric and salt, in the instantpot  "manual" setting for 19 minutes.

Once cooked use immersion blender to mix it well.

In a separate small pan heat oil, add mustard, fenugreek, cumin, asafoeitida, curry leaves. Let the seeds splutter but don't let it burn.

Add the chickpea flour besan to the oil and spices, saute continuously until the besan turns roasted. Saute constantly and add more oil if it gets too dry, don't let it burn.

Once besan is roasted, add 1/2tsp turmeric, red chili powder and saute until the raw turmeric smell is gone.

Now add the besan mix into the blended toor daal + tomato, and let it simmer on low (instantpot setting "saute", press adjust to change level to low).

Add kokam, tamarind water, ginger. Let it continue simmering on low.

Flash fry vegetables if using okra, Tindora or beans. For carrots drop it directly into the daal.

Dry excess oil from fried veggies and drop them in the daal.