Recipe: Sabz-E-Saangar
Description: Dive into the flavors of this delightful Sabz-E-Saangar recipe from lovewithrecipes.com. It’s a tantalizing dish that promises to elevate your taste buds with its aromatic spices and rich texture.
Cook Time: 45 minutes
Prep Time: 15 minutes
Total Time: 1 hour
Ingredients:
| Quantity | Ingredient |
|---|---|
| 100g | Red chilies |
| 1 | Mustard |
| 4 | Hing |
| 5-6 | Amchur |
| 1 tsp | Jeera powder |
| 1/2 cup | Water |
| 1 | Red chili pepper |
| 5-7 | Turmeric powder |
| 1/2 tsp | Garam masala |
| – | Sugar |
Nutritional Information (per serving):
- Calories: 131
- Fat Content: 11.9g
- Saturated Fat Content: 1.5g
- Cholesterol Content: 1.7mg
- Sodium Content: 53.8mg
- Carbohydrate Content: 5.1g
- Fiber Content: 0.8g
- Sugar Content: 3.1g
- Protein Content: 2.1g
Instructions:
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Soak the Sangar: Begin by soaking the Sangar in turmeric water overnight. This helps to soften the Sangar and infuse it with the vibrant hue of turmeric.
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Pressure Cook: Transfer the soaked Sangar to a pressure cooker and allow it to cook until you hear one whistle. This step ensures that the Sangar is tender and cooked to perfection.
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Strain the Sangar: Once the pressure cooker has whistled, turn off the gas and carefully strain the cooked Sangar through a strainer. Be sure to collect the strained water as it will be used later in the recipe.
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Prepare the Tadka: Heat mustard oil in a kadahi (wok) until it reaches the perfect sizzling temperature. Then, add mustard seeds, hing (asafoetida), jeera (cumin seeds), and whole red chili peppers to the hot oil. Allow the spices to crackle and release their aromatic flavors.
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Add Masala Paste: Once the tadka is ready, incorporate the masala paste into the kadahi. This paste is a combination of various spices that lend depth and complexity to the dish.
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Incorporate Ingredients: Next, add curd, Sangar, and soaked amchur (dry mango powder) to the kadahi. Ensure that the amchur has been soaked for at least half an hour prior to adding it to the dish.
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Adjust Consistency: Depending on your preference, you may need to adjust the consistency of the dish by adding some of the strained water collected earlier. This step allows you to achieve the perfect balance of flavors and textures.
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Cook: Allow the mixture to simmer gently for 10-15 minutes, allowing the flavors to meld together beautifully. Stir occasionally to prevent any sticking or burning.
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Storage: Once cooked, you can store this delectable Sabz-E-Saangar in the refrigerator for up to 8-10 days. It’s the perfect make-ahead dish for busy weekdays or entertaining guests.
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Serve: Serve hot alongside some freshly made Dal Ke Parathe for a complete and satisfying meal experience. The combination of flavors and textures is sure to impress even the most discerning palate.
Indulge in the irresistible flavors of this Sabz-E-Saangar recipe and treat yourself to a culinary journey that celebrates the vibrant and diverse world of Indian cuisine. Enjoy every bite and savor the goodness of homemade goodness.
