In a pot, heat ghee and add cumin seeds (jeera). Once the jeera starts spluttering, add ginger, diced carrots, beans, salt, pepper, and 3.5 cups of water.
Bring this to a boil, then reduce the heat to a simmer and continue for 10 minutes.
Add the chopped mushrooms and simmer for an additional 2-3 minutes.
In a separate bowl, mix the ragi with half a cup of water until it's smooth, ensuring there are no lumps to make the ragi slurry.
Slowly add this ragi slurry to the soup while stirring continuously until it's fully incorporated.
Keep stirring until the soup begins to thicken. Simmer for 4-5 more minutes, then turn off the flame. Serve the Ragi Soup hot. Enjoy!