By: Payal
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Craving something hearty and traditional this winter? Punjabi-style chana saag is the perfect mix of flavour and warmth. It is nutritious, filling and easy to make at home.
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Chana saag is rich in protein, vitamins and minerals. Its antioxidants help boost immunity, while its warmth helps keep the body energised during cold weather.
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500 g chana saag
2 tbsp green moong dal
5 green chillies
6–8 garlic cloves
1 tsp chopped ginger
1 small onion, chopped
1 small tomato, chopped
1½ tbsp besan
2 tbsp mustard oil
2 whole red chillies
½ tsp red chilli powder
¼ tsp haldi
½ tsp coriander powder
Salt to taste
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Start by washing the chana saag leaves thoroughly to remove any dirt or grit. Clean leaves ensure freshness and better taste.
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Wash the green moong dal and boil water in a pressure cooker. Add the lentils and cook them until soft and tender.
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In a mixer jar, blend green chillies, garlic and ginger to form a smooth paste. This adds a bold, earthy flavour to the saag.
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Add the chana saag leaves to the cooked dal. Stir well and add the garlic-chilli paste. Let it cook slowly on low heat while stirring occasionally.
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Mix gram flour with water to form a slurry. Add it to the greens and stir continuously to prevent lumps. This helps thicken the saag naturally.
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Heat mustard oil in a pan. Add onion and sauté briefly. Add chopped garlic and fry until golden for a rich, smoky aroma.
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Add whole red chillies and chopped tomatoes. Season with salt, red chilli and coriander powder. Once cooked, mix the tadka into the saag.
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After mixing, simmer for a few minutes and switch off the heat. Finish with a spoon of ghee and serve warm with makki ki roti.
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