Prepare the slurry:

In a large mixing bowl, add yogurt and besan. Take a Whisker gently mix the yogurt and besan thoroughly.

Add all spices and salt, mix well till the yogurt mixture looks smooth. Now add water slowly and keep mixing so that there is no lump formed. The mixture should be smooth and flowing consistency.

Set aside. 
How to make instant pot kadhi:

For this recipe, use a 6 quart Instant Pot or larger. Since the mixture boils over and needs enough space to expand, you cannot use a mini version of instant pot for this recipe.

Set the Instant Pot to sauté mode. Add oil and allow it to be hot.

Now add all the seeds, and dried red chili and allow the seeds splutter. After that, add curry leaves and grated ginger and mix well. Allow the herb to infuse in the oil.

Now add green chilies and mix well. Switch off the instant pot and add hot paprika. Save half of the tadka for later.

Now add the yogurt mixture and mix really well. Add 3 cups of water and save 1 cup of water for later usage.

Set the instant pot to a soup mode on low pressure and close the lid WITHOUT sealing the vent. Yes, the floating valve should be in the venting position while the kadhi cooks. Set the timer for 12-minutes.

After the beep, wait for a minute or two and open the lid. Use a ladle or a whisker to mix the kadhi well.

If you want a thin sauce, add more water and bring the mixture to a boil in sauté mode. If using pakora, add to the instant pot at this point. Now add the remaining tadka and garnish with cilantro.

Serve with hot rice.

Enjoy!