A classic Punjabi winter delicacy made from a blend of fresh mustard greens, spinach, and bathua. This rustic, slow-cooked dish is creamy, flavorful, and best enjoyed with Makki ki Roti.
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
A comforting and classic North Indian lentil dish. Creamy yellow lentils are cooked until tender and then topped with a fragrant tempering of spices sizzled in ghee. Perfect with steamed rice or roti.
About Sarson ka Saag, Steamed Basmati Rice and Dal Tadka
Iron-boosting sarson ka saag with protein-packed dal and rice - a healthy, soul-satisfying winter treat!
This bihari dish is perfect for lunch. With 887.1199999999999 calories and 25.409999999999997g of protein per serving, it's a nutritious choice for your meal plan.
fat
4 tbsp Ghee (For tempering)
0.25 tsp Asafoetida (Also known as Hing)
0.5 tsp Red Chili Powder (Adjust to taste)
1.5 tsp Salt (Adjust to taste)
1 cup Water (For cooking the greens)
4 tbsp White Butter (For serving)
Instructions
1
Prepare and Cook the Greens
Wash the mustard greens, spinach, and bathua leaves thoroughly in several changes of water to remove all grit. Roughly chop them.
In a large pressure cooker, combine the chopped greens, 1 chopped onion, half of the chopped ginger, half of the chopped garlic, green chillies, and the chopped tomato.
Add 1 cup of water and 1.5 tsp of salt. Mix everything well.
Secure the lid and pressure cook on medium heat for 3-4 whistles, or for about 15-20 minutes until the greens are completely tender.
Allow the pressure to release naturally before opening the lid.
2
Blend and Thicken the Saag
Once the pressure has released, open the cooker. The greens will have cooked down significantly.
Using a traditional wooden churner (madhani) or an immersion blender, coarsely blend the cooked greens. Avoid making a smooth puree; a rustic, slightly coarse texture is key to authentic Sarson ka Saag.
In a small bowl, mix the maize flour with 1/4 cup of water to form a smooth, lump-free slurry.
Pour this slurry into the blended greens and mix well.
3
Slow-Cook the Saag (Ghotna)
Place the cooker (without the lid) back on the stove over low heat.
Bring the saag to a gentle simmer. Cook for 30-40 minutes, stirring every few minutes to prevent it from sticking to the bottom. This slow-cooking process, known as 'ghotna', is crucial for developing the deep, creamy flavor.
The saag will thicken considerably and its color will deepen. If it becomes too thick, add a splash of hot water to reach your desired consistency.
4
Prepare the Tempering (Tadka)
While the saag is simmering, heat ghee in a separate small pan (tadka pan) over medium heat.
Once the ghee is hot, add the asafoetida. Then add the remaining chopped onion and sauté for 4-5 minutes until it turns translucent.
Add the remaining chopped ginger and garlic. Continue to sauté for another 3-4 minutes until the onions are golden brown and the raw smell of ginger and garlic disappears.
Turn off the heat, add the red chili powder, and stir for 10 seconds.
5
Combine and Serve
Pour the hot tempering directly over the simmering saag. Be careful as it will sizzle.
Mix everything thoroughly and let it cook for a final 5 minutes for the flavors to meld together beautifully.
Taste and adjust the salt if necessary.
Serve Sarson ka Saag hot, topped with a generous dollop of white butter, alongside warm Makki ki Roti and a side of jaggery or sliced onions.
Servings
4
Serving size: 1 serving
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
3 cup Water (for pressure cooking, plus more as needed)
0.5 tsp Turmeric Powder
1 tsp Salt (or to taste)
2 tbsp Ghee (divided)
1 tsp Cumin Seeds
0.5 tsp Mustard Seeds
1 medium Onion (finely chopped)
1 tbsp Ginger Garlic Paste
2 pcs Green Chili (slit lengthwise)
1 medium Tomato (finely chopped)
0.25 tsp Hing (asafoetida)
2 pcs Dried Red Chili (whole)
0.5 tsp Kashmiri Red Chili Powder (for color, adjust to taste)
0.5 tsp Garam Masala
2 tbsp Coriander Leaves (freshly chopped, for garnish)
1 tsp Lemon Juice (optional, for a tangy finish)
Instructions
1
Pressure Cook the Dal
Rinse the toor dal thoroughly under cold running water until the water runs clear. Drain.
Place the rinsed dal in a pressure cooker. Add 3 cups of water, turmeric powder, and 1/2 tsp of salt.
Secure the lid and pressure cook on medium-high heat for 4-5 whistles, or about 15 minutes, until the dal is completely soft and mushy.
Allow the pressure to release naturally. This extra time helps the dal become even creamier.
Once the pressure has subsided, open the cooker and whisk the dal gently until it reaches a smooth, consistent texture. If it's too thick, add a little hot water to reach your desired consistency.
2
Prepare the Masala Base
Heat 1 tbsp of ghee in a separate pan or kadai over medium heat.
Add 1/2 tsp of cumin seeds and let them sizzle.
Add the finely chopped onion and sauté for 3-4 minutes until it becomes soft and translucent.
Add the ginger-garlic paste and slit green chilies. Cook for another minute until the raw smell disappears.
Stir in the chopped tomatoes and the remaining 1/2 tsp of salt. Cook for 4-5 minutes, stirring occasionally, until the tomatoes break down and the mixture becomes pulpy.
Pour this onion-tomato masala into the cooked dal. Add the garam masala, stir well, and let it simmer on low heat for 5 minutes for the flavors to meld.
3
Prepare the Final Tempering (Tadka)
In a small tadka pan or small skillet, heat the remaining 1 tbsp of ghee over medium heat until hot.
Add the mustard seeds and the remaining 1/2 tsp of cumin seeds. Allow them to crackle and splutter, which should take about 30 seconds.
Add the whole dried red chilies and hing (asafoetida). Sauté for just 10-15 seconds, being careful not to burn them.
Turn off the heat completely. Immediately add the Kashmiri red chili powder to the hot ghee and give it a quick swirl. This prevents the powder from burning and turning bitter.
4
Combine and Serve
Immediately pour the sizzling hot tempering over the simmering dal. You should hear a satisfying sizzle as the tadka hits the dal.
Stir gently to incorporate the tempering. Stir in the optional lemon juice if using.
Garnish with freshly chopped coriander leaves.
Serve hot with steamed basmati rice, jeera rice, or fresh rotis.
