For the Besan Saag

Mix gram flour and water to make a very thin watery batter

Heat oil in a pan.When hot add cumin seeds chopped green chillies asofoetida and curry leaves.

When it starts sputtering add gram flour batter to the tempering.

Keep the pan on high flame. Add dry raw mango pieces turmeric powder, salt.let it boil.

Once the Besan Saag starts boiling add medium sized potatoes and keep the flame to medium.

Let it boil for 10 minutes. When the potatoes r soft add pieces of brinjal and pakoris.

Let it boil till semi thick consistency like dal.

Garnish with chopped Coriander leaves. Transfer it in a serving bowl.

Serve Piping hot with Rice

For Singh ka dahi vala Saag.

In a bowl add dahi.

In a non stick pan roast gramflour till light brown in colour.Cool it and add in the dahi.

Now mix Dahi, gramflour, red chilli powder, Haldi powder and keep aside.

In another pan heat oil.Add cumin seeds, cloves, curry leaves and asofoetida and stir it.

Add the dahi mixture and keep it to boil

Add little water if required. Consistency should be like semi thick gravy.Add salt.

Now add boiled sing pieces to the gravy and sprinkle chopped Coriander leaves.

Off the gas after 5 minutes.Stir it well and transfer it in the serving bowl.

Serve Piping hot with Pulka

For the muthais :

Mix all the ingredients of Muthai.

Make a dough.It roll it into small logs.Dough should not be very soft or very thick.If it is very soft add more wheat flour.

Place the muthais rolls in a bowl.Place the bowl in a steamer or cooker.Close the lid till 3-4 whistles.Off the flame.

Cool the muthais and cut into round pieces.

In a pan heat 2 tsp oil.Add rai and till seeds.Add asofoetida and add the muthais when the rai (mustard seeds) starts sputtering.

Stir it.and keep it on flame for 2 minutes.Off the gas.

Your Rice muthais are ready to serve with lunch, dinner as accompaniment with meals or as snacks in the evening.

Serve Besan Saag and Singh ka dahi vala Saag with Piping hot Rice and Phulka.

Your Lunch is ready.Enjoy!