To begin making the Ragi Badam Soup Recipe, soak almonds in hot water for 15 to 20 minutes.

Remove the skin from the almonds and blend to make a smooth paste of the badam.

Dissolve the ragi and almond paste in 2-1/2 cups of water. Keep this aside.

Add the carrot and beans into the pressure cooker, add 1 tablespoon of water and pinch of salt. Pressure cook for one whistle and turn off the heat. Release the pressure immediately, to retain the fresh colors of the green beans and carrots.

Chop all the vegetables and set it aside.

Heat little oil in a Saucepan, add the onions and ginger and saute until the onions turn translucent.

Once the onions are done, add 2-1/2 cups of ragi badan soup water and bring this to a boil.

Keep stirring continuously and ensure the ragi thickens and makes a smooth soup like consistency. You might have to add more water to adjust the consistency of the soup. 

Once the ragi badam soup mixture is cooked well, stir in the vegetables, ghee, the black pepper, cumin powder and salt to taste. Give it a brisk boil, check the taste and adjust accordingly.

Serve Ragi Almond Soup Recipe With Vegetables as a healthy Indian diabetic dinner. It makes a wholesome one dish meal.