Soak the toor dal, chana dal, curry leaves, red chilly in hot water for 30 minutes. When done soaking, drain the water and grind the mixture to a somewhat smooth batter with very little water (around 2 tbsp or so) and salt to taste. You don't want the batter to be too smooth. It needs to have some texture to it and it is totally alright to have some whole lentils here and there.

Now switch on your instant pot and when it becomes hot, add 1 tsp oil and add the mustard seeds, asafoetida, cumin and urad dal. When the mustard seeds pop, switch off the heat and add the beans and salt to your IP. Add 1/4 cup +2 tbsp water.

Now take a plate/ shallow dish/ idli plate and grease it with little oil. Make 4 to 5 balls of the lentil paste and place it on the plate / idli plate

Place a trivet on top of the beans and keep this plate on the trivet. Close the lid and cook on manual high for 1 minute.

When done cooking release pressure immediately

Remove the plate and trivet and set the beans aside.

Heat a cast iron or non stick skillet and add the remaining oil. Crumble the steamed lentil balls and add it to the skillet. Keep the flame in low - medium and saute it for a minute, until they break down further. Now close the skillet with a lid and let it cook for 5 to 6 minutes stirring ocaasionally , so you dont have burnt bits in the bottom. Now the lentils are getting steamed and roasted in the heat. Add more oil if you desire to get it more crunchy.

When the lentils are nice and golden, add the cooked beans and mix well.

Adjust seasoning if required. Serve with rice and morkuzhambu or vathal kuzhambu.