Wash and soak each bean separately with enough water coving about an inch above the level of beans. Soak for 6 hours.
drain the water off the beans and replace them with just some water to cover them. Add water to the base of the pressure cooker and place the little bowls in it ready to steam.
If you wish to combine, keep the pale coloured ones together and the dark coloured ones together.
Sprinkle salt, and get the pressure cooker ready
cook for about 2-3 whistles and allow the steam to release naturally
Release pressure open the pressure cooker and remove the cooked beans.
Drain the beans and reserve the lighter cooking water.
for seasoning and flavouring
Into a wok add the oil to heat up followed by mustard seeds
As they crackle add the cumin, red chillies, curry leaves, hing and grated ginger and saute well till aromatic
add in the drained beans, the darker ones first and lighter ones later.
Mix well and add the sundal podi
If the mix looks too dry ass a tbsp or two of the cooking liquid.
Mix well, remove from heat and add the coriander leaves and lemon juice
Mix again and it is ready to serve
If using an instant pot for the soaked beans 8-10 minutes on high with natural pressure release is ideal. However, this may not be ideal for delicate ones like green gram, Adzuki beans etc. as they tend to fall apart with that much time.
Soaking removes a large portion of the phytic acid seen in legumes.