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Export 10 ingredients for grocery delivery
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.
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