Wednesday, 23 October 2013

Lal Saag & Chana

So my mum was in Singapore in last four months with my sister, along with all the festivities she was also missing the season of all the different variety of 'Saag' available  in abundance in during this time in India especially in Bihar.While the most common variety of Saag - Spinach is available every where in the world. But varieties  like Laal Saag (Red amaranth) Bathua etc are kind of limited to northern india.


 Now that she is back in India one of the first dish to cook was 'Lal Saag with kaala chana' 


You need 

A bunch of Lal Sag

Kaala chana (black gram) a handful -  soaked overnight 
Red chilli - 1 or 2 whole 
Ginger (1/2') - chopped finely 
Onion - 1 medium , finely chopped
Turmeric -1/3 teaspoon
Salt - to taste.
Cooking oil - 1 tea spoon 

To prepare.

Clean out the leaves (remove the hard stalks) and chop roughly.
Heat oil in pan, add red chilli ginger, onion. Saute on medium heat for couple of minutes.
Add chopped lal saag leaves and saute further for couple of minutes.
Turn heat to low, add turmeric , mix well , cover and cook for 10 minutes.
Keep checking the mixture in between, if it turns dry and start sticking add a little water.
Now add salt and soaked Kala chana, again saute for couple of minutes.
Cover and cook for 10 minutes.

Serve with hot roti / parathas.











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