How to make Chana Dal Laal Saag - A really nourishing dish this made with split Bengal gram and red amaranth leaves.
This recipe is from FoodFood TV channel & has featured on Turban Tadka.
Main Ingredients : Bengal Gram, Lalmaat
Cuisine : Indian
Course : Main Course Vegetarian
Chana Dal Laal Saag Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
For more recipes related to Chana Dal Laal Saag checkout Urad Dal Matar Fry, Kadla Curry, Lauki Chana Dal, Sindhi Sai Bhaji . You can also find more Main Course Vegetarian recipes like Mushroom Ka Korma, Gobhi Manchurian, Paneer Corn Sabzi, Aloo Chole.
Prep Time : 41-50 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Chana Dal Laal Saag Recipe
Bengal Gram soaked and boiled ¾ cup
Lalmaat roughly chopped 1 medium
Ghee 2 tablespoon
Dried red chillies 2
Cumin seeds 1 teaspoon
Asafoetida a pinch
Fenugreek seeds (methi dana) ¼ teaspoon
Ginger finely chopped 1 tablespoon
Garlic finely chopped 1 tablespoon
Onions finely chopped 2 medium
Tomato finely chopped 1 medium
Red chilli powder 1 teaspoon
Garam masala powder 1 teaspoon
Turmeric powder ¼ teaspoon
Dried mango powder 1 teaspoon
Green chillies finely chopped 2-3
Salt to taste
Fresh coriander sprigs for garnishing
Method
Step 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.
Step 2
Add red chilli powder, garam masala powder, turmeric powder, dried mango powder and green chillies and mix well. Add salt and mix well.
Step 3
Add red amaranth leaves and mix well. Cook for 3-4 minutes. Add Bengal gram and mix well. Cook till amaranth is done.
Step 4
Transfer the saag into a serving bowl, garnish with coriander sprig and serve immediately.
