Switch on the SAUTE MODE of Instant Pot on and set the timer to 10 minutes.
When the display shows hot, add oil in the inner pot. Add asafeotida , whole red chilli and fenugreek seeds.
Add finely chopped or coarsely crushed garlic and green chilli. You can also finely chop garlic.
Add finely chopped onions and fry till onions are translucent. Cancel the saute mode.
Add the yogurt and chickpea mixture slowly into the pot, and stir it continuously for 2-3 minutes. set the SAUTE mode ON again, set time to 5 minutes.
Keep stirring kadhi for another 2 minutes. Wait till it gets a boil. This will take another 5 minutes.
Stir again and cancel the SAUTE Mode, cover the lid and set the SOUP Mode ON. Keep the Pressure on LOW and set timer for 12 minutes.
Once the timer goes off, wait for 2-3 minutes and then do a manual quick release(QRP). Check the thickness of Kadhi.
If the Kadhi is thin as your liking, cook Kadhi for another 5 minutes on high. If the Kadhi is thick, add around 1/4 or more warm water to kadhi and mix. Add Pakodi to kadhi.