Begin by washing the dry moong beans very well under running tap water. Soak them over night with enough water. 3/4 cups of organic green moong beans should yield about 2.5 cups soaked beans.
Set the Instant Pot to SAUTE and keep it at NORMAL. Add 2 tbsp oil, release the cracked eggs once the oil becomes moderately hot. Cook them until they stirring briskly until they become soft and fluffy scrambled eggs. Set aside.
Add the rest of the oil in the same pot. Throw in 1/2 the quantity of whole cumin seeds into the hot oil. Allow them to sizzle until for a few seconds.
Next, add the chopped onions and sauté until they turn translucent. Add salt while frying the onions.
Now, add the chopped ginger and garlic and sauté them until the raw smell completely disappears.
Next, add the chopped tomatoes and fry them until they become mushy and oil begins to leave the sides of the pot.
Now, add the dry spices and fry them until oil oozes out and they become fragrant and nicely roasted.
Mix in the tomato paste.
Drain the soaked green moong beans and than add them to the pot. Mix them well with the bhuna masala.
Than, pour in hot or warm water and deglaze the pot very well so that no bits and crumbs are stuck at the bottom of the pot.
CANCEL the SAUTE. Close the lid of the pot, seal the valve. PRESSURE COOK on HIGH for 6 mins.
After 6 mins when the Instant Pot begins to beep. Wait for natural pressure release for 5 mins and than release the rest of the pressure.
Open the lid and transfer the scrambled eggs to the pot. Give everything a good mix. You may also add more water now if your prefer more gravy in your egg tadka.
In a small pan heat the ghee over medium high heat. Throw in the rest of the cumin seeds, dry red chilies, chopped green chilies and chopped garlic (optional). Allow them to sizzle just for a few seconds. Transfer this ghee tadka to the egg tadka. Give a gentle mix and serve hot immediately.