Step 1

Blend the yogurt using a whisk in a mixing bowl.

Step 2

Add the besan and continue blending until no lumps are remaining.

Step 3

Mix in the water.

Step 4

Turn the Instant Pot on saute mode with the normal setting.

Step 5

Once the Instant Pot is hot, add oil.

Step 6

Once the oil is hot, add mustard seeds, cumin seeds, whole red chili, curry leaves, and the cinnamon stick.

Step 7

Carefully, pour the yogurt and besan mixture into the Instant Pot. (It is best to use a strainer while pouring, it will prevent lumps)

Step 8

Add sugar, salt, serrano pepper, and ginger paste. Give it a quick mix.

Step 9

Press cancel to come out of the saute mode.

Step 10

Close and lock the lid with pressure release knob in sealing position.

Step 11

Cook in the high-pressure mode for 5 minutes.

Step 12

Let the pressure release naturally for 10 minutes, then you can remove the remaining pressure manually.

Step 13

After opening, give it a quick mix and garnish with chopped cilantro leaves.

Step 14

Heat a sauce pan on medium high flame.

Step 15

Add oil.

Step 16

Once the oil is hot, add mustard seeds, cumin seeds, whole red chili, curry leaves, and the cinnamon stick.

Step 17

Now filter and pour the yogurt mixture into the saucepan.

Step 18

Add sugar, salt, serrano pepper, and ginger paste. Give it a quick mix.

Step 19

Continue monitoring until the yogurt soup comes to a boil.

Step 20

Reduce the flame to medium heat and cook for another 15-20 minutes.

Step 21

Garnish with chopped cilantro leaves.