A Popular gujarati dish prepared with yogurt and chickpea flour that is served with hot rice and lentils khichdi.
Turn Instant Pot to saute(more) mode. Once the hot sign displays add ghee or oil. Add cumin seeds and asafetida. Add onions, curry leaves, ginger, garlic and chillies. Sauté for a minute. Add rinsed rice, lentils and salt. Mix well. Add water, give a quick stir and close Instant Pot lid with pressure valve to sealing. Set Instant Pot to Manual(Hi) 6 mins. Open after 10 min NPR. Garnish with cilantro.
Set Instant Pot to saute(more) mode. Once the hot sign displays add ghee or oil. Add mustard seeds and allow them to splutter. Add hing, fenugreek seeds, cloves, cinnamon stick, garlic, green chilies and curry leaves. Saute for a minute. Carefully pour the whisked yogurt mix into the Instant Pot. Add salt and sugar, mix well. Close Instant Pot with pressure valve to sealing. Set Instant Pot to soup mode for 5 mins. Open after 10 min NPR. Add more water depending on the consistency you prefer and bring the kadhi to a full boil on sauté mode. Be very carefully if you need to open it before the 10 min NPR - as the kadhi can spill out of the pressure valve. Do slow, short bursts of quick release if you need to open before the 10 minute NPR. Garnish with cilantro.
Kadhi can be made ahead and can be reheated before serving.