Saag

Name: Saag
Cuisine: Indian
Ingredients: 2 bundles spinach/Palak; 1 bundle Fenugreek/Methi; 1/2 cup green split moong dal; 1” chopped Ginger; 8-10 cloves Garlic chopped; 2 green chilli chopped; 1 tbsp ghee; Pinch hing; 2 onions chopped; 2 tomatoes grated; Salt as per taste; 1 tsp coriander powder; 1 tsp red chilli powder; 1/2 tsp turmeric

Vaishali Singh @cook_15667007

Bangalore

A winter special dish.... but this is a different version of saag for which you need not wait for winters and can be made any season... as it does not require sarson leaves 😊#abantiskitchen

Vaishali Singh @cook_15667007

Bangalore

A winter special dish.... but this is a different version of saag for which you need not wait for winters and can be made any season... as it does not require sarson leaves 😊#abantiskitchen

Saved

Ingredients

2 bundlesspinach/Palak
1 bundleFenugreek/Methi
1/2 cupgreen split moong dal
1” choppedGinger
8-10 clovesGarlic chopped
2green chilli chopped
1 tbspghee
Pinchhing
2onions chopped
2tomatoes grated
Salt as per taste
1 tspcoriander powder
1 tspred chilli powder
1/2 tspturmeric

Saved

Steps

1

In a pan wash and add the dal with 1.5 cups of water and bring it to a boil.
2

Add chopped spinach, fenugreek, half onions, hing, ginger, garlic and green chilli and cook till the dal gets cooked and easily mashed with the back of the spoon. Allow this to cool down completely.
3

Once it’s cool put it in the blender and make a smooth paste out of it.
4

In a pan heat some ghee and add cumin seeds, rest of the chopped onions, garlic finely chopped and cook till onions become translucent.
5

Add all the dry masalas and the tomato purée and cook till oil separates from the masala.
6

Add the puréed spinach and dal paste and cook for another five minutes and switch off the flame.
7

Serve it in a bowl and I prefer giving a double tadka of red chilli powder and garlic finely chopped in some ghee just before serving.
8

Enjoy this hassle free saag with Makki di roti.