Cooking the Vatana:

1. Combine the green and white vatana along with the tuvar dal in the instant pot.
2. Add 1/2 tsp. turmeric and 1/4 tsp. salt along with 2 cups of water.
3. Cook the dal on auto “multigrain setting,” approximately 40 mins. The vent should be closed as you are pressure cooking the lentils.
4. When you lift the instant pot lid, the lentils should be soft on the outside, but hard to mash all the way through.

1. Heat 1 tsp. oil on med. heat in a deep bottomed pan for 2 mins.
2. Toss in 6-7 roughly torn curry leaves and 3 finely minced green chilies. Cook for 30 secs.
3. Add 1/2 cup onions, 1 tbsp. ginger paste and 1 finely minced garlic clove. Saute for 3-4 mins., until onion starts turning translucent.
4. Add the masalas: 1 tbsp. coriander powder, 1 1/2 tsp. goda masala, and 1/2 tsp. each of cumin powder and Kashmiri red chili powder. Sprinkle 3-4 tbsp. water to prevent masalas from sticking and burning. Adding water will also create a nice paste that’s reddish in color.
5. Cook the masala paste for 3-4 mins.
6. Add 1/2 the tamarind water (1/4 cup) and cook for 2 mins.
7. Pour 1/2 the cooked dal and 1 cup water into the tamarind-masala water.  Cover and cook for 15 mins. until the dal comes to a simmering boil.
8. Mash the dal with a hand blender or masher.
9. Add the rest of the dal, 1 more cup of water and 1 tsp. salt. Cook for 10 mins.
10. Add the rest of the tamarind water and continue simmering the dal on med. or med.-low.