First, Soak tur dal in water for 30 minutes. Then we need to prepare the coconut masala base. Add freshly grated coconut, cumin seeds and dried red chillies. Adding little water, grind it to a smooth paste. Keep this paste aside for now. Chop flat beans/val papdi or you can use frozen chopped flat beans for this recipe. Switch on the InstantPot and press 'saute' button. In about 30 seconds, add ghee to the pot. Once it melts, add and temper mustard seeds and cumin seeds. Once they begin to crackle, add urad dal lentils and saute using a wooden spoon till they turn golden brown. Then add the chopped curry leaves followed by the coconut paste. Saute it for 2 minutes. Drain the water from the soaked tur dal and add the dal to the pot.
Next add the flat beans, sambhar powder, turmeric powder and salt to the pot. Add water and switch off the 'saute' mode. Secure the lid, close the pressure valve. Turn on IP in 'manual' mode and set timer for 20 minutes. Naturally release pressure for 15 minutes. Open the valve to release any remaining pressure. Unplug the IP. Check salt and add if necessary. Garnish with chopped cilantro and your kootu/stew is ready!
If you are unable to find fresh coconut, you can use unsweetened desiccated coconut flakes. You can also use moong dal/chana dal instead of tur dal.