Ragi Badam Soup Recipe - Finger Millet Almond Soup With Vegetables
Total Time: 25 minutes
Cuisine: Indian
Ingredients:
- salt
- green beans (french beans)
- ginger
- cumin powder (jeera)
- ghee
- black peppercorns
- carrot
- ragi flour (finger millet nagli)
- onion
- badam (almond)
Instructions:
- 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