Sarson Aur Mooli Ka Saag
A delicious and mild-tasting mash made using winter greens like mustard leaves and spinach combined with fresh radish, paired with Makki ki Roti ( Flatbread made from maize Flour).
Equipment
- Wide bottomed pan
- Spatula
- Knives and Cutting Board
- Small Pan for tempering
- Saucepan
- Mixing bowl
- Pan
- Rolling pin and board
- Grater
Ingredients
Ingredients for Preparing Saag
- 600 gm Mustard Leaves
- 100 gm Spinach Leaves
- 1 Medium-Sized Radish
- 3-4 Green Chillies
- 2 Big Cloves Garlic
- 2 inch piece Ginger
- 4 tbsp Maize Flour ( Makki Ka Atta)
- Salt; to taste
- 1 Cup Water; to adjust the consistency
Ingredients for first tempering
- 1 tbsp Ghee
- 1 tbsp Oil
- 1 Big Onion; finely chopped
- 1 tsp Cumin Seeds
- 2 Green Chillies; chopped
Ingredients for second tempering
- 2 tbsp Ghee
- 2-3 Dry Red Chillies
- 1 tbsp Finely Chopped Ginger
- 1 tbsp Finely Chopped Garlic
- ⅓ tsp Asafoetida
Ingredients for Makki Ki Roti
- 4 Cups Maize Flour (Makki Ka Atta)
- 3 Cups Water; and additional amount if needed
- 1 tsp Salt
- 1 tbsp Oil
Instructions
Method to make Sarson aur Mooli Ka Saag
- Wash the mustard leaves. Separate the leaves from the stems.
- Discard the stems and finely chop the leaves.
- Wash the spinach leaves. Finely chop them.
- Wash and peel the radish. Grate it.
- In a wide-bottomed pan, put the chopped mustard leaves, spinach and grated radish.
- Make a coarse paste of ginger, garlic and green chillies. Add it to the pan.
- Cook on high heat for about 15 minutes. Mix from time to time.
- Now, add maize flour and salt and mix it.
- Using a masher, mash the leaves and flour well. Add water and mash well.
- Reduce the heat to medium. Cover with a lid and cook for another 10-12 minutes. Mix from time to time so that it doesn't stick to the base.
- Prepare the first tempering by heating oil and ghee in a pan. Add cumin seeds and green chillies. Fry them on medium heat for about 30 seconds.
- Then, add finely chopped onion. Fry on medium heat till the onion turns slightly brown.
- Add this to the mashed greens. Mix well. Taste and adjust the salt.
- Transfer this to a serving bowl.
- Prepare the second tempering by heating ghee in a pan.
- Add asafoetida, ginger, and garlic. Fry till they turn slightly brown.
- Add dry red chillies. Fry on medium heat.
- Put this tempering on the saag and serve hot with Whole wheat Roti/Makki Ki Roti.
Method to make Makki Ki Roti
- In a saucepan, heat water and bring it to a boil. Add salt and mix.
- Add maize flour and mix with a spatula. Cook for about 30 seconds.
- Turn off the heat. Cover with the lid and leave it for about 5-7 minutes.
- Transfer this mixture to a mixing bowl. Let it cool completely.
- Now Knead it to a smooth dough. Add more water if needed.
- Add oil and knead again. Rest the dough for about 15 minutes.
- Grease your hands with oil. Take a small portion of the dough. Round it and roll it gently. Use whole wheat flour to roll it so that it doesn't stick to the rolling pin or board.
- Heat a pan to medium. Put the rolled dough on the pan and cook on one side for about 30 seconds.
- Flip and cook on the other side for about 30 seconds.
- Transfer to a grill and let it puff.
- Remove and serve hot with ghee.