Set the instant pot to a sauté mode and let it heat. Add oil and all the seeds and dal listed under tempering ingredients.
Once the seeds splutter and dal turns brown, add curry leaves follows by green chili, onions and ginger.
Saute for a few minutes so that ginger doesn’t stick to the bottom of the pan.
Now add all the veggies and stir well. Add salt and mix well.
Add roasted sooji and water. Stir well and scrape if anything is stuck to the bottom.
Now close the lid and turn the vent to a sealing position.
Change the setting to pressure cook mode and set the timer for 2 min.
After the cooking time, the instant pot will beep and you need to do a quick pressure release at this time.
Open the lid and give a good mix. Add cashews, lime juice, and cilantro.
Now cover and keep the upma for at least five minutes. This step allows the grains to soak up the liquid well.
Serve upma warm with your favorite chutney.