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Put everything except the coriander and chillies in your pressure cooker. Cut the coriander leaves from the stems and add the stems to the cooker along with plenty of salt, reserving the leaves. Bring to high pressure, then adjust the heat until it is just high enough to maintain the pressure. Cook for 5 minutes, then remove from the heat and leave to drop pressure naturally.
Blitz the soup using a jug or stick blender and make sure it is piping hot. Pour into bowls.
If making the tadka, heat the coconut or olive oil in a small frying pan (skillet) and add the curry leaves and seeds. As soon as they start to crackle and pop, remove from the heat and pour in a swirl over the bowls.
Serve with the coriander leaves and some sliced green chillies for extra heat.