Slice the onions thinly. Slit the green chillies lengthwise. Cut all other vegetables into small pieces, Keep aside
Soak the ragi vermicelli in enough water for 3 minutes. After 3 minutes, drain it in a colander. Keep aside
Switch ON the Instapot. Press the SAUTE mode
Add oil to the inner pot and wait for a minute till it heats up. Now add the mustard and Bengal gram dal
Once the mustard starts to splutter add the green chillies, curry leaves and asafoetida and saute for few seconds.
Now add the onions and saute for few seconds.
Add all others vegetables and ginger and mix well. Saute for a few seconds.
Add 2 tbsp of water and mix well
Now add the soaked and drained ragi vermicelli with the necessary salt
Now CANCEL THE SAUTE MODE
Close the lid of the instapot. Keep the vent in the steam lock position. Press the MANUAL MODE TWICE. Set the timer for 5 minutes on medium pressure
Meanwhile, roast the peanuts well. Let it cool. Remove the skin of the peanuts and grind it into a coarse powder and keep aside
After 5 minutes, the instapot will beep and go into the keep warm mode. CANCEL THE MANUAL MODE NOW. SWITCH OFF THE INSTAPOT. RELEASE THE PRESSURE MANUALLY OR QPR
Carefully remove the inner pot and fluff up the upma and serve warm