In a medium bowl, combine the barley, wheat, rye, brown rice, wild rice, millet, and split peas.
Cover with hot water and let soak for 2 hours, then drain thoroughly.
Transfer the drained grain and pea mixture to a 6-quart/liter pressure cooker.
Add the 7 cups (1680 ml) / 1. 75 liters of water, carrot, celery, tomato, spinach, ginger, green chili, turmeric, ground coriander, and 2 tablespoons / 30 ml (1 fl oz) of the ghee or oil.
Do not add the salt, herb, or remaining ghee and cumin yet.
Secure the lid and cook under high pressure for 20 minutes.
Remove the cooker from the heat and allow the pressure to release naturally.
Carefully open the lid and stir in the salt and the fresh parsley or coriander.
For the tempering (tadka), heat the remaining 2 tablespoons / 30 ml (1 fl oz) of ghee or oil in a small saucepan over moderate heat.
When the oil is hot, add the cumin seeds and fry until they darken and become fragrant.
Immediately pour the sizzling cumin and oil into the soup and cover the pot at once.
Let the seasonings infuse for 1-2 minutes, then stir well and serve hot.
