Recipe Description

Chana dal laal saag, a really nourishing dish this made with split Bengal gram and red amaranth leaves.

• Bengal gram (chana) soaked and boiled – ¾ cup
• Red amaranth leaves (lalmaath), roughly chopped – 1 medium
• Ghee – 2 tablespoons
• Dried red chilies – 2
• Cumin seeds – 1 teaspoon
• Asafoetida – A pinch
• Fenugreek seeds – ¼ teaspoon
• Ginger, finely chopped – 1 tablespoon
• Garlic, finely chopped – 1 tablespoon
• Onions, finely chopped – 2 medium
• Tomato, finely chopped – 1 medium
• Red chili powder – 1 teaspoon
• Garam masala powder – 1 teaspoon
• Turmeric powder – ¼ teaspoon
• Dried mango powder – 1 teaspoon
• Green chili, finely chopped – 2-3
• Salt – To taste
• Fresh coriander sprigs – For garnishing

 

Method:-

1. Heat ghee in a non-stick pan, add dried chillies, cumin seeds, asafoetida, fenugreek seeds, ginger and garlic and sauté for a minute. Add onions and sauté till lightly browned. Add tomato and sauté for 2-3 minutes.

2. Add red chilli powder, garam masala powder, turmeric powder, dried mango powder and green chillies and mix well. Add salt and mix well.

3. Add red amaranth leaves and mix well. Cook for 3-4 minutes. Add Bengal gram and mix well. Cook till amaranth is done.

4. Transfer the saag into a serving bowl, garnish with coriander sprig and serve immediately.