Select sauté on the instant pot and adjust to normal. Add oil to the pot.
When the oil is hot add cumin seeds.
When the cumin seeds splutter, add the diced onions. Stir occasionally to prevent the onions from burning.
When the onions turn golden in roughly 2 to 4 minutes, add the diced Serrano peppers (hari mirch) and tomatoes. You can eliminate the Serrano peppers if you cant tolerate heat. Give it a good stir.
Then add Kashmiri chili powder and water. Give it a good stir. Add ground ginger, ground coriander, ground cumin, and garam masala. Stir well and let the spices saute for about a minute or two.
Add salt and stir well.
Add the mung bean sprouts and give it a good stir. Press cancel.
Secure the lid on and select manual/high pressure for 5 minutes. When done quick release the pressure. Garnish with cilantro.
Transfer to a serving bowl. Serve with tortillas or naan (Indian flat-bread).