Wash and clean mustard leaves, spinach and bathua leaves in running water. Drain excess water and chop them roughly.

Take all greens (mustard leaves, spinach and bathua), tomato, 1 chopped green chilli, garlic, ginger, salt and 1/2 cup water in a large pan or a pressure cooker.

If you are using pressure cooker then pressure cook it for 1-whistle over medium flame. If you are cooking in a pan then cook it until turns soft for around 8-10 minutes.

Turn off the flame after a whistle. Remove the pressure cooker lid after pressure comes down naturally. Let the mixture cool for few minutes at room temperature.

Transfer mixture to a large jar of a mixture grinder or a blender. Add corn meal flour.
Blend the mixture to a smooth puree.

Blend the mixture to a smooth puree.

Meanwhile, let’s prepare the tempering. Heat ghee in a small pan over medium flame. Add sliced onion and lengthwise cut green chilli and stir fry until onion turns light brown.

Pour the tempering mixture over cooked saag and turn off the flame. Sarson da saag is ready to serve with hot makki di roti.

For Punjabi ChanaDal..firstly, in a cooker take oil and add the tempering ingredients. (mustard, jeera, red chilli, hing and curry leaves)
further saute them till they splutter. also saute ginger, chilli and garlic.
additionally, fry onions till they turn translucent.

Furthermore, add tomatoes and saute till they turn soft and mushy.
now add chilli powder, turmeric, coriander powder and salt. saute for a minute.
add chana dal. make sure to wash and soak chana dal for 30 minutes.
then add 2 cups of water and give a good mix.
further, pressure cook on medium flame for 5-6 whistles or till the dal gets cooked well.

Open the vessel when pressure is released completely blend the Dal and give a good stir.
check for seasonings and adjust if required. also garnish with few chopped coriander leaves.
finally, serve chana dal hot with rice and roti.

For Kale Channasoaked chickpeas along with the soaking water and bicarbonate of soda into a saucepan. Bring to a simmer over medium high heat for about 30 minutes or until tender. Set aside.
Now heat the ghee over high heat in a large frying pan. When visibly hot, add the mustard seeds. When they begin to pop, reduce the heat to medium and stir in the curry leaves. When these become fragrant, stir in the asafetida, cumin, coriander powder, chilli powder and turmeric. Allow to sizzle in the oil.

Add the chopped onions and fry for five minutes or until soft and translucent. Stir in the garlic and ginger paste and the chillies. Stir to combine and then add the diced tomatoes. Bring this all to a simmer and then stir in the coconut milk and the cooked chickpeas with the water.
Allow to simmer until you are happy with the consistency. Season with salt to taste. To serve, sprinkle with the garam masala and coriander leaves to garnish.

Heat the butter in a pressure cooker till it is medium hot.
Add the chopped green chillies, grated ginger and garlic.Fry shortly.
Add the chopped onions and saute on medium heat for 3 minutes or till the onions are lightly browned.
Now, add the chopped tomatoes, salt, and the turmeric, cumin and coriander powders.
Stir fry on medium heat for 3 minutes or till the fat leaves the sides of the cooker.
Add the chopped turnips and mix.

Close the cooker and bring to maximum pressure on high heat.
Now, reduce the heat and cook on low level for about 15 minutes.
Open the cooker after all the steam has escaped. Add the sugar and very lightly mash the cooked turnips.
Keep on the flame for a few minutes to dry out excess water if any.