Finger millet, or ragi, is a superfood that is incredibly nutrient-dense. Rich in calcium, fiber, and antioxidants, ragi is a staple in many Indian households. This recipe for ragi soup is not only healthy but also delicious and easy to prepare.
Ingredients
- 1 cup ragi flour
- 4 cups water or vegetable broth
- 1 onion, finely chopped
- 1-2 green chilies
- 1 small tomato, chopped
- 1 carrot, finely chopped
- 1 tablespoon ginger-garlic paste
- 1 tablespoon oil or ghee
- Salt to taste
- Fresh coriander leaves for garnish
- Optional: spices (cumin seeds, turmeric powder, black pepper)
Instructions
1. Preparation of Ragi Flour:
- In a mixing bowl, combine the ragi flour with a little water to make a smooth paste. This prevents lumps from forming in the soup.
2. Cooking the Vegetables:
- In a pot, heat oil or ghee over medium heat. Add cumin seeds (if using) and let them splutter.
- Add the chopped onions and green chilies, sautéing until the onions are translucent.
- After adding the ginger-garlic paste, simmer for a further minute or until aromatic.
- Add the chopped tomatoes and carrots, cooking until the vegetables soften.
3. Making the Soup:
- Pour in the water or vegetable broth and bring it to a boil. Add salt and turmeric powder if desired.
- Gradually add the ragi paste while stirring continuously to avoid lumps. Mix well.
- Simmer the soup for ten to fifteen minutes, stirring now and then. The ragi will thicken the soup as it cooks.
4. Final Touches:
- Once the soup reaches your desired consistency, remove it from heat. Adjust seasoning if needed.
- Before serving, garnish with fresh coriander leaves.