INGREDIENTS
– 2 TABLESPOONS BAJRA AATA/PEARL MILLET FLOUR
– 2 CUPS CHAACH/BUTTERMILK
– 1 CARROT CHOPPED FINELY
– 1/4th CUP GREEN PEAS
– 1/2 TEASPOON SALT OR TO TASTE
– 1/4th TEASPOON BLACK PEPPER POWDER
– 1 PINCH CINNAMON POWDER
– 1 CLOVE/LAUNG
FOR TEMPERING – IT\’S AN ESSENTIAL PART
– 1 TEASPOON GHEE
– 1 PNCH ASAFOETIDA
– 2 TEASPOON CUMIN SEEDS/JEERA
Steps
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Mix bajra flour with 2 tablespoons of water and make a slurry.
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Take chaach in a pan and add the bajra flour slurry to it.
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Now boil it on high flame stirring continuously.
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Once boiled, lower the flame and add all the vegetables and clove.
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Add salt, pepper and cinnamon powder and stir, let it simmer for about 5-7 minutes or till the veggies are little soft /tender
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Do not over cook, the veggies should be little crunchy.
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Meanwhile prepare the tadka. Heat ghee in tadka pan and add hing and jeera.
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Once they splutter, switch off the gas and pour this tempering over the prepared soup.
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Garnish with coriander and serve hot.