A simple soup for the winter season, inspired from the state of Rajasthan. This can be made using coarse corn flour too. I have added some vegetables such as corn and carrots to make it more wholesome. You can also add whatever vegetables you prefer or have available at home.
This serves 2 medium size portions. So increase the ingredients proportionally if need be.
- Sorghum or Bajra Flour 1/3 cup
- Thick Yoghurt 1/2 cup
- Cubed vegetables 1/3 cup
- Green Coriander and spring onions, chopped finely to garnish.
- Salt to taste
- Black pepper powder 1/2 tsp
- Roasted cumin powder 1/2 tsp
- Ghee or butter, just a few drops for flavour & aroma.
- Take a medium size pot on low flame and roast the flour first. Takes about 5 minutes. Turn off the flame and keep aside.
- In the same pot, take the yoghurt, 1 cup water, salt, pepper powder, cumin powder and whisk well to ensure there are no lumps. Now add the roasted flour and whisk again.
- Keep the flame on medium and bring it to a boil, stirring occasionally. The mixture will thicken. Add in the vegetables and let it simmer for the next 10 minutes, until the vegetables are soft.
- Once done, Garnish with spring onion, green coriander and a few drops of butter. Best had hot and it smells heavenly !!
Tip: Always add the ghee from the top after the dish is almost done rather than cooking in it to maintain the flavour and most importantly to avoid using too much.