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.
Course: Main Course
Cuisine: North Indian
Author: Dassana Amit
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
1inch 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
1dry red chili- broken and seeds removed
1 pinch asafoetida(hing)
⅓ cup finely chopped onions or 1 medium onion, finely chopped
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.