Add oil, fennel, fenugreek and mustard seeds in the inner pot of Instant pot. Select “Sauté”.
After 30 seconds, add curry leaves, asafetida, onion and garlic in the Instant pot.
Cook for about 4 minutes and stir in tomato, coriander powder, cayenne and tamarind.
Cook for about 7 minutes and add edamame, lentils, coconut milk, salt and water.
Now, close the lid and press the “Manual” button.
Cook for about 6 minutes on HIGH pressure and release the pressure naturally through the steam vent.
Select “Cancel” and release the pressure naturally through the steam vent.
Open the lid and dish out.
Serve and enjoy!