Cook the mung beans in the Instant Pot for 13 min on manual mode. If you do not have the Instant Pot you can use a pressure cooker or the stove, make sure to soak the beans first to speed up the cooking time – it should be done in 3 whistles in the pressure cooker and about 25 min on the stove top.
Once the beans have cooked, drain the water is there is any and sautee on low to medium heat with ginger, garlic, turmeric, chili, and salt. This should take only about 5 min. Set aside.
While the mung beans are cooking, prep the veggies. Chop the tomato, onion, and cilantro and combine them in a bowl. Add fresh lemon juice. Lastly, add the seasoned mung beans to the veggie mixture.
Assemble the puris by making a hole in the center so you can easily fill the puri.
Add about 1/2 tbsp of the filling into the puris.
Sprinkle some sev onto the puris and serve with tamarind sauce and green mint chutney on the side. You may need to dilute the green mint chutney with some water to thin it out.