Sarson ka saag is more common in Punjab; these are the cherished winter greens native to the Northern plains of India. The magic of blooming mustard fields and great spreads of yellow, as far as far as the eye can see is a beautiful sight. The saag preparation is mostly relished with makki ki roti (flat bread made of corn flour). This combination of a meal is served during the popular harvest festival of India called Lohri. The sarson ka saag (mustard leaves) is prepared in many different combinations, like the dishes made with Palak (spinach).
These leaves can be prepared with cottage cheese –Saag paneer, or is also combined with meat to make Saag Ghost. Even a dry preparation is made with potatoes and saag (leaves) just like the famous ‘aloo palak/palak aloo’. The Sarson variety of greens, though filled to the brim with necessary antioxidants and nutrition, is also terribly bitter and can’t be tolerated on its own. So here in this recipe to scale down its pungent bitterness, I have prepared the saag (leaves) with red lentils and tomatoes.
- 1 cup Masoor dal(Red lentils)
- 250 gm Saag (mustard leaves) – chopped fine
- 2 Tomatoes
- ¼ tsp turmeric powder
- ¼ tsp red chilli powder
- ¼ tsp mustard seeds
- A few curry leaves
- Salt to taste
- 2-3 cups of Water
- Ghee/vegetable oil
- Wash the saag (mustard leaves) and lentil well.
- In a pressure cooker, put in red lentils, mustard leaves (sarson ka saag), chopped tomatoes, turmeric powder, water and salt (preferably add salt after the lentil is cooked).
- Cook for 5-7 minutes. When the pressure is released, churn the lentil with a churner.
- To season the lentil, heat ghee/oil in a pan and add mustard seeds, curry leaves and red chilli powder. Fry for few seconds, ensure not to burn the chilli powder and curry leaves.
- Add this piping hot seasoning to the churned lentil and mix.
- Serve hot with flat Indian breads or rice.
Preparation Time: 20-25 minutes
Slurrpy Tip: Just before serving, pour ½ tsp of ghee/clarified butter over the lentil and saag preparation, to enhance its taste.