Ragi Badam Soup Recipe: A Nutritious Delight
This Ragi Badam Soup combines the wholesome goodness of ragi (finger millet) and almonds, making it a perfect choice for a light yet nutritious dinner. Packed with vitamins, minerals, and healthy fats, this soup is especially suitable for those looking for diabetic-friendly meals. The smooth texture and subtle flavors from the added vegetables and spices elevate this soup to a comforting dish perfect for a cozy evening.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Ragi flour (finger millet) | 2 tbsp |
| Onion (finely chopped) | 1 medium |
| Ginger (finely chopped) | 1-inch piece |
| Carrot (finely chopped) | 1 medium |
| Almonds (soaked) | 1/2 cup |
| Green beans (finely chopped) | 1/4 cup |
| Salt | To taste |
| Black pepper (whole) | 1/2 tsp |
| Cumin powder | 1 tsp |
| Ghee (clarified butter) | 1 tbsp |
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | ~180 kcal |
| Carbohydrates | ~25 g |
| Protein | ~7 g |
| Fat | ~10 g |
| Fiber | ~5 g |
| Sugar | ~5 g |
| Sodium | ~200 mg |
| Calcium | ~90 mg |
Preparation Time: 15 minutes
Cooking Time: 10 minutes
Total Time: 25 minutes
Servings: 2
Cuisine: Indian
Course: Dinner
Diet: Diabetic Friendly
Instructions:
-
Soak the Almonds: Start by soaking the almonds in hot water for 15-20 minutes. After soaking, peel off the skins and blend them into a smooth paste using a mixer or food processor.
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Prepare the Ragi Mixture: In a bowl, mix the ragi flour with the almond paste and about 2-1/2 cups of water. Stir this mixture well to ensure there are no lumps, and set it aside.
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Cook the Vegetables: In a pressure cooker, add the chopped carrots, green beans, a tablespoon of water, and salt. Close the lid and cook until you hear one whistle. Turn off the heat and release the pressure.
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Sauté the Aromatics: In a saucepan, heat ghee over medium heat. Add the finely chopped onions and ginger, and sauté until the onions become soft and translucent, about 3-4 minutes.
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Combine the Ragi Mixture: Once the onions are soft, add the prepared ragi and almond mixture to the saucepan. Bring it to a boil while stirring continuously to avoid any lumps. Continue cooking for 3-4 minutes.
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Add the Seasonings: Add the cooked vegetables from the pressure cooker into the saucepan along with black pepper powder, cumin powder, and additional salt to taste. Stir well to combine.
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Simmer: Let the soup simmer for another 2 minutes. The soup should thicken and become smooth in texture.
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Serve: Turn off the heat and serve the hot Ragi Badam Soup immediately. This soup pairs wonderfully with dals, bhindi masala, and fresh phulkas for a complete and satisfying meal.
Tips and Variations:
- Vegan Version: You can replace ghee with coconut oil or olive oil to make this recipe vegan-friendly.
- Extra Creaminess: For a creamier texture, you can blend the soup after it’s cooked and then return it to the saucepan for reheating.
- Add More Vegetables: Feel free to add other vegetables like spinach or peas for additional nutrients and flavor.
This Ragi Badam Soup is not only easy to make but also packed with health benefits. It’s a great choice for anyone looking for a low-calorie, nutritious option for a light meal. Enjoy this heartwarming soup with your favorite Indian sides!
