Ragi Badam Soup Recipe: A Nutritious Delight for Your Dinner Table
Description:
Delicious, nutritious, and packed with flavor, this Ragi Badam Soup is a wholesome dish that combines the goodness of ragi flour and almonds with a blend of aromatic spices and fresh vegetables. Perfect for those who are looking for a diabetic-friendly meal, this hearty soup is not only a treat to the taste buds but also provides high-protein content, thanks to the ragi and almonds. The touch of ginger and black pepper enhances its flavor, making it a warm, comforting addition to your dinner table.
Cuisine: Indian
Course: Dinner
Diet: Diabetic Friendly
Ingredients
| Ingredient | Quantity |
|---|---|
| Ragi flour | 2 tbsp |
| Onion | 1, finely chopped |
| Ginger | 1-inch, finely chopped |
| Carrot | 1, finely chopped |
| Almonds | 1/2 cup, soaked |
| Green beans | 1/4 cup, finely chopped |
| Salt | To taste |
| Whole black pepper | 1/2, ground |
| Cumin powder | 1 tsp |
| Ghee | 1 tbsp |
Preparation Time: 15 minutes
Cooking Time: 10 minutes
Total Time: 25 minutes
Serves: 4
Instructions
-
Prepare the Almonds
Begin by soaking the almonds in hot water for about 15 to 20 minutes. Once softened, peel the almonds and grind them into a smooth paste using a mixer grinder. Set the almond paste aside. -
Mix the Ragi and Almond Paste
In a separate bowl, combine the ragi flour, almond paste, and 2-1/2 cups of water. Stir the mixture well to ensure everything is evenly combined. Set this mixture aside. -
Cook the Vegetables
Take a pressure cooker and add the finely chopped carrots, green beans, and a tablespoon of water. Season with salt to taste. Close the pressure cooker lid and cook the vegetables for about 1 whistle. Turn off the heat and allow the pressure to release naturally before opening the lid. -
Cook the Aromatics
In a saucepan, heat the ghee over medium heat. Once the ghee is hot, add the chopped onions and ginger. Cook, stirring occasionally, until the onions become soft and translucent. -
Combine the Soup Base
To the softened onions and ginger, add the prepared ragi-almond mixture along with 2-1/2 cups of water. Bring the soup to a gentle boil, stirring continuously to prevent any lumps from forming. -
Add the Vegetables and Spices
Once the soup base begins to boil, add the cooked vegetables along with the ground black pepper, cumin powder, and a little more salt if needed. Stir everything together and allow the soup to boil for another 2 minutes. -
Final Touches and Serving
After the soup has simmered for 2 minutes, turn off the heat. Your Ragi Badam Soup is now ready to be served. This soup pairs wonderfully with a simple meal of Dal Tadka, Bhindi Masala, and Phulkas for a wholesome dinner.
Tips for Best Results:
- Soaking Almonds: Ensure that the almonds are soaked for the right amount of time so they peel easily and blend smoothly into the paste.
- Adjusting Consistency: If you prefer a thinner consistency, you can always add more water to the soup while boiling.
- Serving Suggestions: For a complete meal, serve the Ragi Badam Soup with chapatis or rice, along with other nutritious vegetable dishes.
This Ragi Badam Soup is a wonderful addition to any dinner table. Whether you’re looking for a flavorful diabetic-friendly dish or simply want a warm, healthy soup to enjoy, this recipe fits the bill. Packed with protein, fiber, and essential nutrients, it’s the perfect way to start a nourishing meal.
