In a bowl, mix bajra flour with a little water to form a smooth paste (no lumps).
Heat a pan and add a small amount of ghee.
Add cumin seeds and let them splutter.
Add grated ginger and sauté briefly.
Add the bajra paste and cook on low flame for 2–3 minutes.
Slowly pour in buttermilk while stirring continuously.
Add turmeric, salt, and black pepper.
Cook on low heat, stirring constantly, until it thickens slightly and is well blended.
Simmer for 5–7 minutes to enhance flavor.
Serve hot as a nourishing soup.