Ragi Raabdi [Finger Millet Soup] with vegetables and black chickpeas is a wholesome, quick, easy meal packed with healthy complex carbohydrates, protein and multivitamins and minerals.
Raabdi is a traditional dish from Rajasthan, India where a flour [usually bajra (pearl millet) or makka (maize)] is mixed with yogurt and lots of water in order to make a soup like dish. It can be consumed hot as a soup in winter or cold mixed with buttermilk in summers. These flours are highly rich in multivitamins and aids immensely in digestion. Usually, it is made more as an accompaniment than as a full meal and hence here when I wanted to eat it as a wholesome meal, I added black chickpeas for protein and fresh vegetables for additional vitamins and minerals.
Yield: 1 serving
Time: 15 min
Calories: 316.86kcal (per serving)
Nutrition (per serving)
Calories: 316.86kcal | Carbohydrates: 58.20g | Protein: 13.71g | Fat: 2.89g | Sugar: 2.46g | Sodium: 0.77g | Vitamins: A,B,C,E,K | Minerals: Potassium, Iron, Magnesium, Calcium, Phosphorus, Zinc, Copper, Selenium, Manganese
INGREDIENTS
2 tbsp Ragi Flour [Finger Millet Flour]
1 tbsp Yogurt
3 cups Water
1 cup Black Chickpeas, boiled
1/2 cup Carrot, diced
1/2 cup Spinach
1 tsp Salt
1 tsp Black Pepper
DIRECTIONS
- Mix the flour and yogurt in a bowl and add all the water gradually to make a lump free paste
- Heat up a pan and add the mixture
- Mix thoroughly and add all remaining ingredients
- Cook for 10 minutes or until desired consistency is reached
- Serve and enjoy hot! 😊
- Garnish with pomegranate seeds (optional)
