Turn on Instant Pot ON saute mode (high), when it displays "HOT", add oil, mustard seeds, wait for seeds to crackle, now add cumin seeds, fenugreek seeds, asafoetida, saute for 15 seconds.
Add besan / chickpea flour, saute until flour changes color from pale yellow to brown in color. Saute for around 5-7 minutes. Keep sauteing every 30 - 60 seconds, to prevent besan / chickpea flour from getting burnt.Note: This is a important step, do not leave this step unattended. It takes few seconds for besan / chickpea flour to go from roasted to burnt.
After sauteing the besan for 5-7 minutes, you will see change in color from pale yellow to brown. Also the besan will be much lighter and smoother.
Add 2 cups of water, tomato puree, turmeric, red chili powder, salt to taste. Whisk this mixture, make sure there are no lumps.
Turn OFF saute mode. Close the Instant Pot lid, vent on sealing. Turn ON soup mode(low) for 15 minutes.Note: Turn OFF the "keep warm" mode. While the base of the kadhi is in making, proceed with STEP 3.