Chop the potatoes into two halves.

Rinse the moong dal once and add it to the IP.

Then place the chopped potatoes inside. I kept it upside down so that it won't be wobbly.

Then add the ⅛th tsp of turmeric powder and 3 cups of water.

Set the IP in manual mode and pressure cook it under high pressure setting for five minutes and allow the pressure to release naturally.

Carefully remove the potatoes and the moong dal to another vessel and rinse the instant pot once.

Now set the pot back and keep it in the sauté mode and add the oil.

When the oil is hot, and then add the mustard seeds, bay leaf, cinnamon stick, cloves, and the curry leaves torn into small pieces.

Allow the mustard seeds to splutter. Then add the chopped onion and cook until it is translucent.

Meanwhile make a paste of the coconut, green chilies, fennel seeds, and garlic by adding 2 to 3 tbsps of water. I used the moong dal stock water. But you can use regular water as well.

When the onion is soft and cooked, add the ground paste and mix well.

Add 2 tbsp of the moong dal water or regular water and allow this mix to cook for at least 5 minutes or until the raw smell goes away.

Parallelly, you can peel the skin of the potatoes and mash them roughly.

After 5 minutes, add the cooked moong dal, mashed potatoes, and the salt.

Mix thoroughly and let it simmer for 5 minutes.

And that's it kadappa is ready. Garnish it with cilantro and serve it hot with idlis or dosai.

Pressure cook the moong dal and the potatoes for up to two whistles.

Let the pressure release naturally and when the pressure is release peel the potato skin and mash it roughly and also the dal.

Heat a pan or kadai and add the oil.

When the oil is hot, then add the mustard seeds, bay leaf, cinnamon stick, cloves, and the curry leaves torn into small pieces.

Allow the mustard seeds to splutter. Then add the chopped onion and cook until it is translucent.

Meanwhile make a paste of the coconut, green chilies, fennel seeds, and garlic by adding 2 to 3 tbsps of water. I used the moong dal stock water. But you can use regular water as well.

When the onion is soft and cooked, add the ground paste and mix well.

Add 2 tbsp of the moong dal water or regular water and allow this mix to cook for at least 5 minutes or until the raw smell goes away.

After 5 minutes, add the cooked moong dal, mashed potatoes, and the salt.

Mix thoroughly and let it simmer for 5 minutes.

And that's it kadappa is ready. Garnish it with cilantro and serve it hot with idlis or dosai.