Add the rinsed, drained toor dal to the instant pot. 3 cups of water, turmeric, and red chili powder should be added.

Add roughly chopped summer squash, tomato, green chile, and garlic to the toor dal.

Then, with the vent in the sealing position, set the pressure cooker or manual mode for 8 minutes.

Soak a tamarind the size of a lemon in one cup of water.

Allow the pressure to naturally dissipate, then use the back of a spoon to gently mash the dal.

Save the tamarind juice after pressing the fruit to release its juices. Discard the fruit's pulp.

Set the timer for 10 minutes and activate Sauté mode on usual. The cooked and mashed dal should be combined with salt and tamarind juice before being completely mixed and brought to a boil.