Turn on the IP in 'saute' mode. Add oil and add roughly chopped onions, garlic, ginger, tomatoes and coconut. Saute them till they are cooked. This could take around 5 minutes. Turn off the Instant Pot. Remove the mix onto a plate and let it cool a bit. Now transfer it to a blender, add water and make a smooth creamy puree. Again turn on the IP and add oil in it. You need not wash the pot. Temper mustard seeds and cumin seeds. Once they crackle, add curry leaves and asafoetida. Fry for 10 seconds, then add the ground paste along with misal masala, chilly powder, chopped cilantro and salt. Cook for a minute and then add the sprouts and give it all a good mix. Add water, press 'Cancel' and close the lid with vent in sealing position. Cook in manual or pressure cook mode for 12 minutes. When the pressure cooker beeps, let the pressure release naturally. Open lid and stir in the lemon juice and garnish with some more cilantro.