Soak toor dal in hot water for one hour and keep aside
Soak small gooseberry size tamarind in hot water and extract tamarind water
Wash senai kizhangu well and remove the skin and shop into small squares
Dry roast Channa dal, coriander seeds, red chilli, pepper, fenugreek and red chilli till it turns golden brown
Add cumin seeds and sauté for 5-10 secs. Add coconut; mix well and cook for 45 seconds. Switch off let it cool down. Add little water and ground
Turn on Instant pot in sauté mode. Add oil and when oil is hot add mustard seeds, Urad dal and red chilli; let it splutter
Turn off IP
Add senai kizhangu, tamarind extract, ground paste, toor dal , 1/2 of water added to mixie and jar, hing and turmeric powder; mix everything well
Turn on IP in manual mode and cook for 22 minutes, high temperature. Let pressure release naturally
Add salt, 1/4 cup of water and jaggery mix well cook for a minute and switch off