Directions
Ingredients
Mustard leaves – 1 large bunch/300 gms
Spinach Leaves – ¼ bunch/80gms
Methi Leaves (Fenugreek) – handful
Bathua leaves – handful/50gms
Radish leaves – handful/50gms
Channa Dal (Split chickpeas) – ⅓ cup/65 gms (soaked)
Turnip – 1 no (peeled & cut)
Water – 2 cups
For Tempering
Ghee – 3 tbsp
Garlic chopped – 1 tbsp
Onion chopped – 3 tbsp
Green chilli chopped – 2 nos.
Ginger chopped – 2 tsp
Makki atta (maize flour) – 1 tbsp
Salt – to taste
2nd tempering
Desi Ghee – 1 tbsp
Chilli Powder – ½ tsp
Steps
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1
Done
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In a vessel, add split chickpeas and turnips along with water. Cook covered till the chickpeas are almost done. At this stage, add all the green leaves and bring them to a boil and cook till all the leaves wilt. This should not take more than a few minutes. Remove from heat and allow to cool down partially |
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2
Done
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Put all the contents into a food processor and prepare a purée. |
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3
Done
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In a fresh pan, heat ghee. Add garlic and cook till it begins to brown. Add onions, green chilli and ginger and cook for 3mins. Sprinkle maize flour and cook again for 2 mins. |
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4
Done
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Add the previously prepared purée immediately. Cook for 12-15 minutes. Add salt and stir well. Remove to a serving bowl. In a separate pan add ghee and sprinkle chilli powder. Immediately remove from heat and add this tempering to the prepared saag and serve hot with makki ki roti. |
