Turn on the IP in Saute mode. Add oil and add mustard seeds once its hot enough. As they begin to crackle, add methi/fenugreek seeds and black peppercorns. Fry this for a minute and then add coriander seeds and dried red chillies. Roast till the seeds turn light golden. This could take a minute more. Lastly add freshly grated coconut to the pot. Fresh coconut always taste best but if unavailable, you can use frozen or even desiccated. Saute till the coconut browns a bit. Be careful to not burn it. Once done, transfer all of it to a plate and allow it to cool down. Heat oil in the same pot, add asafoetida and turmeric powder. Fry for 15 seconds and then add chopped onions. Saute till they turn translucent. Transfer all of this onto the same plate and let it cool down. Then transfer all of it to a blender and make a smooth puree. Add little water if you need to. Again in saute mode, add oil. add curry leaves and chopped tomatoes. Saute till the tomatoes turn soft and pulpy. Then add the ground masala and continue to fry for a minute. Then add the sprouted mung, water and salt. Mix and turn off the saute mode. Select manual/pressure cook mode and cook it for 10 minutes. Release pressure naturally. Garnish with cilantro and serve with any Indian bread.