• Pluck and separate the leaves from the stems. In a large pot add a lot of water, add the leaves, and clean them very well.
• Transfer them to the colander and discard the water. Repeat the same two more times. Set it aside for 5 minutes, roughly chop the leaves, and place them into the steel container.
• In a grinding jar, crush the rice halfway. In a small steel container add the crushed rice, ¼ cup water, and soak for 15 minutes.
• In another steel container, triple wash yellow pigeon peas, add ⅔ cup water, peanuts, a pinch of turmeric, and a pinch of asafoetida.

Instant Pot Method

• In the inner pot of the Instant Pot, add 1 cup of water and place a trivet.
• Place the yellow pigeon peas container, then ambadi leaves container by adding 1.5 cups water, and place crushed rice container in the pot.
• Close the lid, making sure the valve is set to sealing.
• Turn on the MANUAL/PRESSURE COOK button (High Pressure) and set the timer to 8 minutes.
• Let the pressure naturally release (NRP) for 12-15 minutes.

Indian Pressure Cooker Method

• Cook everything in the same way as the Instant Pot method in an Indian pressure cooker. Pressure cook it for 3 whistles and let the pressure release naturally.
• Next, separate the water from the ambadi and mash it well. Add chickpea flour and mix it well.
• Combine dal, peanuts, rice, ¼ cup leftover water, and mix everything really well. If the ambadi is very sour then add fresh water and discard the leftover water.

Stovetop Method

• In a stock pot, warm 2 cups of water, add ambadi, rice, peanuts, and let everything cook for 10-12 minutes. Separate the water and keep the mixture aside. Mix the mixture very well with the back of a serving spoon.
• In this method, we have not added yellow pigeon peas. So increase the quantity of chickpea flour. Combine 4 tbsp of chickpea flour in the ambadi mixture and mix it well.
• In a pan, heat some oil, add mustard seeds, and let them crackle.
• Next, add asafoetida, half of the crushed garlic, turmeric, and red chili powder, and sauté for 10 seconds.
• Add ambadi mixture, salt, jaggery, and mix everything well for 2-3 minutes. You can add some fresh water to adjust the consistency.
• Combine the rest of crushed garlic cloves, mix well, and cook for 5-6 minutes.

For Tempering

• In a small pan, heat some oil, add mustard seeds, and let them crackle. Next add crushed garlic, asafoetida, red chili powder, dry red chili, sauté for 10 seconds, and pour it over the ambadichi bhaji before serving.