Ingredients ¾ cup foxtail millet ¼ cup moong dal (yellow lentils) 2 teaspoon oil 1 small onion finely chopped ½ inch ginger grated 1 clove garlic grated 1 green chili finely chopped 1 small tomato finely chopped

Ingredients Contd. ½ teaspoon cumin powder ½ teaspoon garam masala ¼ cup peas 1 small carrot chopped 5-6 green beans chopped 5 cups vegetable stock 1 cup yogurt whisked Salt to taste ½ teaspoon crushed pepper 1 tablespoon coriander leaves chopped

Set the Instant Pot in saute mode and heat oil. Add onion and saute for 2-3 minutes until translucent

Add ginger, garlic, and green chili. Saute for one minute

Add tomato, cumin powder, garam masala, salt, and vegetables (carrot, peas, beans).

Add the soaked millet and moong dal

Add vegetable stock. Mix well

Set the Instant Pot in Soup mode and cook for 20 minutes. Do a natural release of the pressure.

Blend the soup using an immersion blender

Whisk the yogurt well and add it to the soup

Mix well and serve