Makki Ki Raab

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Recipe

Ingredients

1 cup	makki ka atta (cornmeal)
3 cups	water
1 cup	buttermilk
1 tablespoon	ghee
1 teaspoon	cumin seeds
1 teaspoon	grated ginger
1 pinch	asafoetida
1 teaspoon	salt
1 teaspoon	black pepper
1 tablespoon	fresh coriander leaves, 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.