Step 1

Place the mung beans and black chickpeas (discard the water used for soaking) in the instant pot liner.

Step 2

Pour 2 cups of water into the liner.

Step 3

Place a trivet inside the liner and put the potatoes on it.

Step 4

Close and lock the lid.

Step 5

Pressure cook on high-pressure mode for 12 minutes with the pressure release knob in the sealing position.

Step 6

Once done let the pressure release naturally for 10 minutes and then do a quick release.

Step 7

Discard the water and allow the beans and black chickpeas to cool down.

Step 8

Peel and cube the potatoes into a small sizes.

Step 9

In a mixing bowl, add the mung beans, black chickpeas, potatoes, and all the ingredients from the "for the stuffing" list.

Step 10

Bake the phyllo cups for 3-4 minutes at 350°F as per directions on the package.

Step 11

Allow them to cool down a little.

Step 12

In each phyllo cup, put a tablespoon of the filling.

Step 13

Put some thin gram noodles (sev) and garnish with chopped cilantro and optionally with some pomegranate seeds.