Ragi Soup

Nutrition values are AI-estimated based on ingredients.

• Finely chopped green beans
• Finely chopped red bell pepper
• Finely chopped carrots
• Approximately 1/2 cup green peas
• About 1/4 to 1/2 cup small paneer cubes
• Roughly one small finely chopped red onion
• About 1 tablespoon finely chopped garlic
• About 1 tablespoon finely chopped green chilies
• Approximately 1-2 teaspoons ghee or oil
• A pinch hing (asafoetida)
• Approximately 1/2 teaspoon freshly ground black pepper
• Salt to taste
• About 1 teaspoon roasted cumin powder
• A handful fresh chopped cilantro, for garnish
• A squeeze fresh lemon juice, for garnish
• Likely 3-4 cups water
• Water, as needed for slurry
• About 2-3 tablespoons Ragi (finger millet) flour

1. 1Finely chop green beans, red bell pepper, carrots, roughly one small red onion, about 1 tablespoon garlic, and about 1 tablespoon green chilies.
2. 2Heat approximately 1-2 teaspoons of ghee or oil in a pan.
3. 3Add a pinch of hing, the finely chopped garlic, green chilies, and red onion, and sauté until fragrant.
4. 4Add the finely chopped carrots, bell peppers, green beans, and approximately 1/2 cup of green peas to the pan, and sauté for a few minutes.
5. 5Incorporate about 1/4 to 1/2 cup of small paneer cubes into the pan.
6. 6In a small bowl, mix about 2-3 tablespoons of Ragi flour with water to create a smooth slurry.
7. 7Pour likely 3-4 cups of water into the pan with the sautéed vegetables.
8. 8Once the water starts to heat, add the Ragi flour slurry and stir continuously to prevent lumps.
9. 9Add salt to taste, about 1 teaspoon of roasted cumin powder, and approximately 1/2 teaspoon of freshly ground black pepper.
10. 10Stir the soup well and bring it to a boil for 1-2 minutes until it thickens slightly.
11. 11Serve the soup hot.
12. 12Garnish the soup with a handful of fresh chopped cilantro and a squeeze of fresh lemon juice before serving.

These instructions are our analysis of the original video. Watch on YouTube →