Wash the horse gram at least twice and let it soak for a minimum of 8 hours in 5 cups of water.

After 8 hours, do not discard the water used for soaking.

Peel and chop the shallots and garlic.

Pressure cook the soaked horse gram along with the water used for soaking for three whistles and after three whistles, reduce the heat to low and let it cook over low flame for 30 minutes. Ignore the whistles during that time.

Allow the pressure to release and strain the water and set aside. Reserve ¼ cup of cooked horse gram.

Grind that ¼ cup of cooked horsegram into a coarse paste.

Heat the kadai and add oil.

When the oil is hot, add the mustard seeds, cumin seeds, hing, curry leaves and red chilies. Break the red chilies into small pieces before adding.

Fry for a minute and then add the chopped shallots and garlic.

Cook until the raw smell goes away.

Mix them all and cook over low heat 10 minutes.

Then add the ground horsegram and mix well and let it simmer for 15 more minutes or until desired consistency is reached.

Add the soaked horsegram along with the water used for soaking and set it in manual mode for 30 minutes.

Let the pressure release naturally and strain the water and set aside. Reserve ¼ cup of cooked horse gram.

Grind that ¼ cup of cooked horsegram into a coarse paste.

Rinse the instant pot once and set it in saute mode.

Add the oil and when the oil is hot, add the mustard seeds, cumin seeds, hing, curry leaves and red chilies. Break the red chilies into small pieces before adding.

Fry for a minute and then add the chopped shallots and garlic.

Cook until the raw smell goes away.

Mix them all and let it simmer for 5 minutes.

Then add the ground horsegram and mix well and let it simmer for 10 to 12 more minutes or until desired consistency is reached.