Sarson ka saag with makki ki roti- spectacular combination and must make dish during winters when sarson ka saag is finest and best. I got some fresh mustard greens from local vegetable shop, what an aroma and freshness of those greens..ummm! Even though I make sarson ka saag and makki ki roti every year without fail, this time, I was hankering for some good saag dal with super soft hot naan loaded with ghee/ butter and fresh radish on the side. Saag Dal basically at out home is made with bathua, methi or spinach with mah ki daal ( whole urad dal) and chana dal. I replaced other green with Sarson along with spinach to make Sarson ka saag aur Mah ki dal. It is simply outstanding! yeah, loved it to the core and am sure you all will too 🙂 . Dal taste best when made using a generous amount of ghee though you can make it using oil too. To get the fine flavours and aroma, I would highly recommend using ghee as along with the taste it also helps to keep you warm in winters. At my home, sarson ka saag aur mah ki dal was relished with whole wheat kasuri naan, but you can also enjoy it with phulkas, kulcha or any other parathas of your choice. So, what are you waiting for, rush to the kitchen, try your hands on this delicious sarson ka saag aur mah ki dal make your family happy 🙂
1 &1/4 cup, sarson ka saag, roughly chopped
3/4 cup, palak, roughly chopped
1 cup, mah ki dal (whole black lentils/ urad)
1/3 cup, chana dal ( Bengal gram lentil)
2-3 green chilies, finely chopped
2 teaspoon, ginger grated
1 medium onion, finely chopped
3/4 cup, tomatoes, finely chopped
5-6 garlic cloves, sliced
1 teaspoon, cumin seeds
3-4 whole dried red chilies, broken into 2
1&1/2 teaspoon red chili powder
1/2 teaspoon, turmeric powder
1/2 teaspoon, kasuri methi
Salt to taste
2-3 tablespoon ghee
Dry roast and grind:
1&1/2 teaspoon cumin seeds
8-10 black peppercorns
In a pressure cooker, add sarson ka saag, palak, green chilies, ginger, urad dal, chana dal and a little salt. Add enough water and bring it to a boil. Close the lid and pressure cook until dal is boiled well.
With a back of ladle mash the dal mixture lightly.
In a deep pan or kadhai, heat ghee. Add cumin seeds and allow it to splutter. Add garlic and fry until golden ( Do not burn). Add broken red chilies and fry for few seconds
Add onion and fry until soft
Add tomato and sauté on high until soft
Add turmeric, red chili powder and cook until spice starts leaving oil
Add boiled dal mixture, salt and water, mix well. Adjust the consistency as per the requirement.
Add half of the roasted ground powder and bring it to a boil. Cover and simmer the dal for 20-25 minutes. Keep stirring in between. Adjust the seasonings if required. Add kasuri methi and mix.
Take the dal off the heat, garnish with remaining ground powder and ghee.
Serve hot with naan, or kulcha an even paratha or phulkas with salad and pickle on the side.