Whether you're a seasoned cook or just someone craving homemade Cholai Ka Saag, we are here with an easy and delicious recipe to evoke the feeling of 'Dil Se Indian,' a culinary experience highlighting and resembling the soul of India. Originating from the northern regions, this recipe for Cholai Ka Saag brings the versatility of amaranth greens (Cholai) and an array of spices, herbs, and vegetables together.
Thoroughly wash the Saag and chop it into small pieces. Also, wash the split moong dal thoroughly, strain it, and keep it aside. Transfer it to a pressure cooker and add water enough to dip it all and then add some more. Boil it and let it be. Meanwhile, heat cooking oil in a pan and add cumin seeds, pounded garlic cloves, and dried red chillies, sauté for a minute. Then, add the split moong dal and sauté. Next, pour in the boiled Saag (you can blend it or directly pour it, as per your preference). Mix them all together and let the Saag cook on low flame for a while. After you see the quantity of Saag reducing as it is cooked, add salt, turmeric and other spices as per your taste. Mix well and add water at intervals as per requirement for the dal to be cooked. After you see that both the Saag and dal have been cooked, turn off the heat and serve it hot on the side of normal chapatis or Makki Ki Roti, pickle, raw salad, and Chaanch.
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Try this recipe at home to make delicious Cholai Ka Saag easily.
Wash the bundle of Cholai Saag or amaranth leaves, and split moong dal thoroughly and separately.
Chop the Saag into small pieces and boil it in a pressure cooker with water. Once done, set it aside.
Strain the washed dal and keep it aside.
Now, heat 1 tablespoon of cooking oil or Ghee in a pan and add 1/2 teaspoon of cumin seeds, 5 or 6 pounded garlic cloves, 1 or 2 dried red chillies and let it cook for a minute. Add the washed and strained dal and cook for a minute.
Pour in the boiled Saag and add water at intervals as you deem necessary to let the dal get cooked.
Add salt, turmeric, and other spices when you see the quantity of Saag reduce.
Cook the mixture on low flame and after the dal and Saag are cooked, serve them hot and enjoy!
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