Makki ki Ghat with Masala Chaas

Instructions

1. 1

   Prepare the Cornmeal Slurry

   • In a large mixing bowl, combine the coarse cornmeal and buttermilk.
   • Whisk vigorously and continuously as you pour to ensure no lumps are formed. The mixture should be a smooth, thin slurry.
   • Set the slurry aside to rest for 10 minutes. This allows the cornmeal to hydrate, which helps in even cooking.
2. 2

   Slow-Cook the Ghat

   • Pour the cornmeal slurry into a heavy-bottomed pot or kadai. Using a heavy pot is crucial to prevent scorching.
   • Add the turmeric powder and salt, and stir to combine.
   • Place the pot on medium heat and bring the mixture to a gentle boil, stirring constantly. This initial stirring is key to a smooth texture.
   • Once it starts bubbling, reduce the heat to the lowest setting. Cover the pot with a lid, leaving a small gap for steam to escape.
   • Let it simmer for 20-25 minutes, stirring every 4-5 minutes. The ghat is cooked when it thickens, becomes glossy, and no longer tastes of raw cornmeal.
   • If the ghat becomes too thick during cooking, stir in a splash of hot water to reach your desired consistency.
3. 3

   Prepare the Tempering (Tadka)

   • About 5 minutes before the ghat is done, prepare the tempering.
   • Heat ghee in a small tadka pan over medium heat. When the ghee is hot, add the cumin seeds and let them crackle and turn fragrant, about 30 seconds.
   • Add the hing, followed by the grated ginger and chopped green chilies. Sauté for another 30-40 seconds until the raw smell of ginger disappears.
4. 4

   Combine and Serve

   • Carefully pour the hot tempering over the cooked ghat. It will sizzle.
   • Immediately stir well to incorporate the tempering throughout the porridge.
   • Garnish with freshly chopped coriander leaves.
   • Serve Makki ki Ghat hot with a dollop of ghee, a side of pickle, or a piece of jaggery (gur).