Add the oil to the inner pot of instant pot, press the saute function and adjust to medium.
Add the mustard seeds, when it splutters, add the broken dry red chilies and curry leaves, fry for a few seconds. Press the 'cancel' button so the saute function will stop. Now this is to prepare the seasoning, if you do not want it you can just start with the following steps. Or you may also add the curry leaves and dry red chilies also along with the other ingredients as we add them instead of frying them initially (do not add mustard seeds without spluttering as they will taste bitter).
add the whole green mung beans to the instant pot.
also add the all the spice powders and salt, mix well.
Add the water and mix the contents.
Grind the coconut with cumin seeds, green chilies and garlic together to make a slightly coarse mixture (do not blend it too smooth). You only need to grind it for a few seconds, so they get mixed together. If you do not want to grind, you may use finely shredded coconut (without using cumin seedand add green chilies and garlic separately.
Add the grind coconut mixture also to the pot, close the pot with lid in sealing position.
Press the manual, cook in high pressure for 5 minutes. It will take a few minutes for the instant pot to build up pressure inside and start the cooking. Once the cooking is done, the pot will beep.
Once the cooking is over and the pot beeps, press the 'keep warm/cancel' button and wait for a natural pressure release of about 10 minutes. After 10 minutes of NPR (natural pressure release), you can carefully do a manual pressure release.
Once the pressure is all released, open the lid carefully, and mix the contents. The delicious green mung beans with coconut is ready to be served, enjoy as a side dish with rice along with any other curry like sambar, moru curry etc or you can enjoy just with rice or puttu or enjoy it as it is if you like.