Kadam Saag with Steamed Basmati Rice

Instructions

1. 1

   Prepare Greens and Dal

   • Thoroughly wash the spinach, mustard greens, and bathua under running water to remove any grit. Roughly chop them.
   • Rinse the chana dal well and soak it in warm water for at least 30 minutes. Drain the water before use.
2. 2

   Pressure Cook the Saag

   • In a 3-liter or larger pressure cooker, combine the chopped greens, soaked and drained chana dal, chopped ginger, 4 roughly chopped garlic cloves, green chilies, and salt.
   • Pour in 2 cups of water and give everything a good stir.
   • Secure the lid and pressure cook on medium-high heat. After the first whistle, reduce the heat to low and cook for 12-15 minutes, or until the dal is completely soft and mushy.
3. 3

   Mash the Mixture

   • Allow the pressure to release naturally. Open the cooker lid carefully.
   • Using a traditional wooden masher (ghotni) or an immersion blender on pulse mode, coarsely mash the cooked greens and dal mixture. The goal is a thick, rustic texture, not a smooth puree.
   • If the saag appears too watery, cook it on high heat for 3-5 minutes, stirring continuously, to evaporate the excess liquid.
4. 4

   Prepare the Tempering (Tadka)

   • While the saag thickens, heat ghee in a separate small pan (tadka pan) over medium heat.
   • Add the cumin seeds and hing. Once the seeds start to crackle, add the 6 finely chopped garlic cloves.
   • Sauté the garlic until it turns a deep golden brown and becomes aromatic. This step is crucial for the flavor.
   • Add the finely chopped onion and cook until it becomes soft and translucent, about 3-4 minutes.
   • Stir in the chopped tomato, turmeric powder, and red chili powder. Cook until the tomatoes break down and oil begins to separate from the masala, about 4-5 minutes.
5. 5

   Combine and Simmer

   • Pour the hot tempering directly over the mashed saag in the pressure cooker.
   • Mix thoroughly to combine all the flavors.
   • Place the cooker back on low heat and let the saag simmer for another 5-7 minutes, allowing it to absorb the tadka. Stir occasionally.
6. 6

   Serve

   • Check for seasoning and adjust salt if necessary. Serve the Kadam Saag hot, topped with an extra dollop of ghee or white butter.
   • It pairs wonderfully with makki ki roti (corn flatbread), bajra roti (pearl millet flatbread), or steamed rice.