In a bowl, mix ragi flour with water to make a smooth slurry without lumps.
Add ginger, pepper, cinnamon, and jeera to a mortar and grind into a coarse powder.
Steam drumsticks and veggies (carrot, beans, green peas) until soft.
Scoop out the pulp from the steamed drumsticks using a spoon.
In a pot, combine the boiled veggies and drumstick pulp and mash roughly using a masher.
Add the ground spices, ragi slurry, moringa powder, salt, and water to the mashed mixture, then mix well and cook on medium heat until the soup thickens.
Before serving, add a few drops of lemon juice for enhanced flavor.
