Place tamarind in a heatproof bowl and add 1 cup of hot water. Set aside.
Add lentils, crushed garlic, salt, red chili and turmeric powder and 3 cups water to the Instant Pot. Turn Instant Pot on. Close the lid and move the steam valve to sealing. On manual setting, set the cooking time to 10 minutes at high pressure.
While the daal is cooking, begin to squeeze the tamarind pulp well separating the paste from the fibers. When the pulp is fully separated from the seeds, strain the tamarind water into a clean bowl.
Once the timer is up, move the steam valve to venting position to immediately release steam. After the pressure has released, carefully remove the lid, making sure you are not touching the metallic part. Add the tamarind water to the daal and stir till well-mixed. Turn Instant Pot off.
Place the daal in serving bowl and begin to get the tadka ready. In a small frying pan, add oil and heat until it begins to shimmer. Add the dried red chilies and fry for a few seconds. Add cumin seeds and fry for 30 seconds or less until they begin to change color. Add kadi pata and fry for a few seconds until aromatic. Remove from heat and pour tadka over the daal. Serve with plain long-grain rice.