Soak millet, toor dal, and peanuts in a bowl for at least 30 minutes.
Chop the veggies and keep them aside.
Start an instant pot in sauté mode. Once it is hot, add oil or ghee to the inner pot.
Now add mustard seeds, cumin seeds, chopped ginger, green chili, and curry leaves.
If you are using onion, add it now and let everything fry for a couple of minutes.
Add the veggies one by one - bottle gourd, carrots, beans, and yellow cucumber. Give a mix and let them fry for a couple of minutes.
Now add tomatoes, bise bele bath powder, salt, and turmeric powder.
If you are using tamarind paste, mix it with a half cup of water and keep it aside. If you are using fresh tamarind, extract tamarind juice using half a cup of water. Add this tamarind water to the veggies mixture.
Mix it well. You can add more water if it sticks to the bottom. Make sure to deglaze the pan completely, else you may get a Food burn signal.
Wash and drain the soaked millet and lentil. Add it to the instant pot inner pot and mix it well.
Aadd jaggery and water to the pot. Close the instant pot and make sure to seal the vent.
Switch off the sauté mode and start manual or pressure cook mode. Cook it on HIGH pressure for 8 minutes.
Meanwhile, make a tadka in a small pan using tadka ingredients.
Once it is done, do a natural pressure release after 10 minutes. Add the tadka to the bisi bele bath and mix it well. If required, add more water to adjust the consistency.