Add rinsed yellow pigeon peas, diced plum tomatoes, kosher salt, turmeric, red chili powder, cumin, and coriander to the Instant Pot. Add 3 cups of water and stir.

Secure the lid and pressure cook on high for 15 minutes. Allow the pressure to release naturally.

Open the Instant Pot and use an immersion blender to blend the lentils into a smooth puree.

Stir in the fresh orange juice. Taste and adjust seasoning with salt and pepper. Optionally, add brown sugar to balance the tanginess.

Garnish with finely chopped fresh cilantro leaves. Serve hot and enjoy!