Ragi Dhido with Ghee and Gundruk Pickle

Ingredients

• 2 cupragi flour (finger millet flour)
• 6 cupwater
• 0.75 tspsalt
• 4 tbspghee
• 1 cupgundruk (fermented leafy greens, store-bought or homemade)
• 1 tbspmustard oil
• 3 piecegarlic cloves, minced
• 2 piecegreen chili, finely sliced
• 1 piecefresh tomato, finely chopped
• 0.25 tspturmeric powder
• 1 tbsplemon juice
• 2 tbspfresh cilantro, chopped

Method

1. 1

   Start the gundruk pickle first: heat mustard oil in a small pan over medium heat until it just begins to smoke, then reduce heat and add minced garlic and green chili, frying for 1 minute until fragrant.

2. 2

   Add the chopped tomato and turmeric to the pan, stir and cook for 2-3 minutes until the tomato softens slightly, then add the gundruk and toss everything together for another 2 minutes. Remove from heat, squeeze in lemon juice, and garnish with cilantro. Set aside.

3. 3

   For the dhido, bring 6 cups of water to a rolling boil in a heavy-bottomed pot over high heat and add the salt.

4. 4

   Reduce heat to medium and begin adding the ragi flour gradually in a thin, steady stream while stirring continuously with a wooden spoon or ladle — do not stop stirring or lumps will form.

5. 5

   Once all the flour is incorporated, keep stirring vigorously in a circular motion, pressing out any lumps against the sides of the pot, for about 5-7 minutes until the mixture pulls away from the sides and becomes a thick, smooth, cohesive dough-like consistency.

6. 6

   Divide the dhido into 4 portions by scooping it into bowls, make a small well in the center of each portion, and place 1 tablespoon of ghee into each well so it melts over the hot dhido. Serve immediately alongside the warm gundruk pickle.