Firstly, select sauté on the Instant Pot and adjust to normal. Secondly, add chickpea flour to the pot. Allow the chickpea flour to sauté for about 4 minutes until it changes color and is fragrant. Press cancel.
Next, remove the chickpea flour from the pot and keep aside.
Select salute and adjust then, add in oil to the pot. Further, when the oil is hot add in cumin seeds, and carom seeds.
When cumin seeds splutter, add ground coriander, ground cumin, ground mango powder, Kashmiri chili powder, ground ginger, and ground turmeric.
Further, add in ¼ cup water, salt. Stir well. Then add in arbi, chickpea flour and stir well. Change the sauté setting from normal to low.
Cover with a glass lid and let it sauté on low flame for 4 to 5 minutes.
When done, press cancel. Transfer to a serving bowl and garnish with cilantro.