Bajre ki Raab: A Warming Winter Delight by Anahita Dhondy Bhandari and Surabhi Bhandari

In the cosy world of winter foods, nothing beats the comforting embrace of a hot soup. Food influencers Anahita Dhondy Bhandari and Surabhi Bhandari have brought to the culinary forefront a traditional Marwadi delicacy, Bajre ki Raab. This millet-based soup, with its rich and earthy flavours, is a perfect remedy for cold days. Raab, versatile in nature, is enjoyed in different forms across seasons - cold in summers and hot in winters. Let's delve into the winter version of this delightful soup, characterized by its warmth and distinctive smokey flavour, courtesy of the traditional ‘Dhungaar' method.

The Seasonal Twist of Raab:

Raab, a famous Marwadi drink, adapts beautifully to the seasonal changes. In summer, it's made with a blend of whole wheat and barley flour, fermented overnight, and served cold with onions, yogurt (dahi), and khakra. Come winter, the recipe transforms, incorporating bajra (pearl millet) flour, which imparts a comforting warmth to the body, making it an ideal winter soup. The unique addition of charcoal Dhungaar gives Bajre ki Raab a distinct smoky flavour, elevating its taste profile.

Making Bajre ki Raab: Ingredients & Method:

Bajre ki Raab Ingredients:

• Dahi (yogurt): 1 cup
• Water: 3 cups
• Bajra (pearl millet) flour: 1/4 cup
• Grated ginger: 1 tsp
• Cumin powder: 1/2 tsp
• Salt to taste
• Fresh coriander for garnishing

Bajre ki Raab Preparation Method:

• Mix dahi, water, bajra flour, salt, ginger, and cumin in a bowl thoroughly to prevent lumps, then place it on the stove.
• Stir continuously for the first 5-7 minutes to avoid curdling. Continue cooking for 15-20 minutes.
• Heat a piece of charcoal on the stove until it's red-hot.
• Place a small bowl in the raab pan, add the hot charcoal to it, then pour 1 tsp of ghee over the charcoal. Quickly cover the pan to infuse the smoky flavour for about 15 minutes. Remove the cover and the charcoal piece, then add chopped coriander.
• Garnish with roasted cumin powder and a little ghee before serving hot. Enjoy your flavorful and warming Bajre ki Raab!
• Chef's Tip:
• The Dhungaar (smoking with charcoal) step is optional. If you don't have access to charcoal, you can skip this step and still enjoy a delicious Raab.

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Bajre ki Raab, brought to the limelight by Anahita Dhondy Bhandari and Surabhi Bhandari, is not just a dish; it's an experience of warmth, flavour, and tradition. This winter, embrace the comforting and healthful delights of this traditional soup. Its simplicity, combined with the profound flavours, makes it a must-try for anyone looking to explore the depths of regional Indian cuisine.