Ragi Badam Soup Recipe - Finger Millet Almond Soup With Vegetables

Step 1: To begin making the Ragi Badam Soup Recipe, soak almonds in hot water for 15 to 20 minutes

Step 2: Remove the skin from the almonds and blend to make a smooth paste of the badam

Step 3: Dissolve the ragi and almond paste in 2-1/2 cups of water

Step 4: Keep this aside

Step 5: Add the carrot and beans into the pressure cooker, add 1 tablespoon of water and pinch of salt

Step 6: Pressure cook for one whistle and turn off the heat

Step 7: Release the pressure immediately, to retain the fresh colors of the green beans and carrots

Step 8: Chop all the vegetables and set it aside

Step 9: Heat little oil in a Saucepan, add the onions and ginger and saute until the onions turn translucent

Step 10: Once the onions are done, add 2-1/2 cups of ragi badan soup water and bring this to a boil

Step 11: Keep stirring continuously and ensure the ragi thickens and makes a smooth soup like consistency

Step 12: You might have to add more water to adjust the consistency of the soup

Step 13: Once the ragi badam soup mixture is cooked well, stir in the vegetables, ghee, the black pepper, cumin powder and salt to taste

Step 14: Give it a brisk boil, check the taste and adjust accordingly

Step 15: Serve Ragi Almond Soup Recipe With Vegetables as a healthy Indian diabetic dinner

Step 16: It makes a wholesome one dish meal