chane ka saag recipe
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4.67 from 3 votes

Chane ka Saag

Chane ka saag are the tender greens of chickpea plant with small feathery leaves. this recipe yields a delicious and slightly sour tasting saag which you can have with makki ki roti or bajre ki roti.
Prep Time25 mins
Cook Time25 mins
Total Time50 mins
Course: main course
Cuisine: north indian
Servings: 4
Calories: 143kcal
Author: Dassana Amit

Ingredients

For pressure cooking saag

  • 150 grams Cleaned chana saag OR 5 to 5.5 cups chane ka saag - tender chickpea leaves
  • 2 tablespoons Moong dal - husked & split mung lentils
  • 1 Medium tomato - quartered
  • 1 inch Ginger Or 1 teaspoon chopped ginger
  • 3 to 4 Medium garlic cloves Or 1 teaspoon chopped garlic
  • 1 Green chili
  • 1 pinch Asafoetida (hing)
  • ½ cup Water
  • Salt As required

For tempering chane ka saag

  • 2 tablespoons Mustard oil
  • ½ teaspoon Cumin seeds
  • 1 Dry red chili - broken and seeds removed
  • 1 pinch Asafoetida (hing)
  • cup Finely chopped onions Or 1 medium onion, finely chopped

Instructions

preparation

  • Firstly pluck the tender stems from the saag. Do not use the hard or dense stems. Collect the tender small stem in pan or large bowl. 
  • Now add water in the pan or bowl and let the chane ka saag be immersed in the water for 2 to 3 minutes. Doing this helps to get rid of the mud or dust on the saag as these settle down in the water.
  • Drain all the water. again pour water in the bowl or pan.
  • Gently swirl the saag with your hands and then drain the water. Do this method 2 to 3 times more so that the saag is cleaned properly.
  • Now drain all the water very well from the saag. chop the saag.

pressure cooking chane ka saag

  • In a 3 litre pressure cooker, take the chopped saag.
  • Add 2 tablespoons rinsed moong dal. Instead of moong dal, you can add makai ka atta (maize flour) or besan (gram flour) or bajra atta (sorghum flour)
  • Add 1 medium tomato (quartered), 1 teaspoon chopped ginger, 1 teaspoon chopped garlic and 1 green chili.
  • Add 1 pinch asafoetida or salt as required. add ½ cup water.
  • Pressure cook for 8 to 9 minutes or 4 to 5 whistles. Since I have used moong dal I have pressure cooked for more time. If using any of the flours mentioned above instead of moong dal, then you can pressure cook for about 5 to 6 minutes.
  • When the pressure settles down on its own, open the lid. Keep it open so that the saag mixture becomes warm or cools down.
  • When the saag mixture has become warm or cooled down, take it in a mixer-grinder jar or blender. You can also blend directly in the cooker with a hand held electric blender.
  • Blend to a smooth consistency. Keep saag aside.

tempering chane ka saag

  • Heat 2 tablespoons mustard oil in a pan or kadai. add ½ teaspoon cumin seeds.
  • Let the cumin seeds crackle. then add 1 dry red chili (broken and seeds removed) and 1 pinch asafoetida (hing).
  • Stir till the red chilies change color. Then add ⅓ cup finely chopped onions.
  • Sauté onions till light brown or golden. add the saag.
  • Mix very well and simmer chane ka saag for 3 to 4 minutes or till it becomes hot.
  • While simmering do stir often as the saag splutters. Later switch off the flame.
  • Serve chane ka saag with makki ki roti or bajre ki roti or chapatis or phulkas.

Nutrition

Calories: 143kcal | Carbohydrates: 14g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Sodium: 334mg | Potassium: 182mg | Fiber: 2g | Sugar: 2g | Vitamin A: 289IU | Vitamin B1 (Thiamine): 1mg | Vitamin B2 (Riboflavin): 1mg | Vitamin B3 (Niacin): 1mg | Vitamin B6: 1mg | Vitamin C: 8mg | Vitamin E: 1mg | Vitamin K: 3µg | Calcium: 146mg | Vitamin B9 (Folate): 48µg | Iron: 10mg | Magnesium: 17mg | Phosphorus: 84mg | Zinc: 1mg