Wash both the lentils and let it soak for 15 minutes.
Set the Instant Pot in saute mode, and when the display shows "HOT," add the coconut oil.
After about 30 seconds, add mustard seeds, cumin seeds, asafoetida, and the dried red chilies. Break the dried chilies before adding.
Then add the curry leaves and gently mix and allow the mustard seeds to splutter.
When the mustard seeds splutter, add the chopped onion and saute for two to three minutes.
Now turn off the Instant Pot and add the remaining ingredients.
Add the chopped cabbage, drained lentils, turmeric powder, and salt.
Then add the water. I added about 1.5 cups of water. Mix this thoroughly. Make sure to scrape the bottom to avoid the "burn signal."
Add cilantro and mix again.
Close the Instant Pot. The vent should be in the sealing position. Pressure cook this for 12 minutes at high-pressure mode and let the pressure release naturally.
Carefully open the Instant Pot. Mix and mash it gently. You can serve as is, or you can add more cilantro and let it simmer in saute mode for two to three minutes. Turn off the Instant Pot and serve the kootu warm.
You can replace cabbage with any other veggies like ridgegourd, bottle gourd, chow-chow, etc. Please check the timing details for vegetables in the post.
If you like thin consistency and mushy kootu, add one more cup of water and pressure cook for 15 minutes. After the pressure is released, mash the kootu nicely.
Adjust the salt and spice according to your preference.
To keep it gluten-free, either skip asafoetida or use gluten-free asafoetida.