Wash mung beans well and soak them in water for 1 hour. Drain the water.
Set IP to 'sauté' mode, add oil. Once the 'hot' sign shows up, add tempering ingredients (curry leaves, dry chili pepper, green chili pepper, cumin and mustard seeds), cook for a minute. Add cabbage, hing, salt and sauté for a couple of minutes.
Add soaked mung beans and mix well. Add filtered water, close lid and set IP to 'steam' mode for 3 minutes.