Soak the rinsed millet for 2 hours and then drain completely and place it aside.
In the ‘saute’ setting, add a few teaspoons of oil to the inner pot.
As the oil heats up, add mustard seeds, urad dal, and red chili and saute until they start to sizzle.
Add grated ginger, curry leaves, and cook for about 30 seconds. Then add chopped onions, and saute until they are translucent.
Now, add chopped tomatoes and mix well then add the dry spices: Red chili powder, turmeric, and garam masala. Continue to stir well to cook the tomatoes completely.
Add frozen vegetables of your choice. I used green peas and green beans in my recipe.
Add salt and mix thoroughly.
Now, add the soaked and drained millet. Add water in the right proportion as noted in the ingredients list. Stir well.
Close the lid of the instant pot and turn the steam release handle to the “sealing” position. Press the manual/pressure cooking setting and set the time for 8- 10 minutes.
As the timer expires, use the natural release to let the pressure settle and then open the lid.
Add lemon juice and cilantro. And mix well and it is ready to serve.