Makki Ki Raab

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Recipe

Ingredients

	1 cup	Cornmeal
	3 cups	Water
	1 cup	Buttermilk
	1 tablespoon	Ghee
	1 teaspoon	Cumin , seeds
	1 teaspoon	Ginger , grated
	1 pinch	Asafoetida
	1 teaspoon	Salt
	1 teaspoon	Black Pepper , to taste
	1 tablespoon	Cilantro , chopped

Instructions

1. 1 In a bowl, mix the makki ka atta with 1 cup of water to form a smooth paste without lumps.
2. 2 In a deep pan, bring the remaining 2 cups of water to a boil.
3. 3 Slowly add the cornmeal paste to the boiling water, stirring continuously to avoid lumps.
4. 4 Reduce the heat to low and let it simmer for about 10 minutes, stirring occasionally.
5. 5 Add the buttermilk to the mixture and continue to cook for another 5 minutes.
6. 6 In a small pan, heat ghee and add cumin seeds. Allow them to splutter.
7. 7 Add grated ginger and asafoetida to the ghee and sauté briefly.
8. 8 Pour the tempered ghee mixture into the simmering raab and mix well.
9. 9 Season with salt and black pepper, and cook for another 2 minutes.
10. 10 Garnish with fresh coriander leaves before serving.