Sarson Chole Ka Saag Recipe – Kabuli Chana in Mustard Leaves Gravy
Description:
Sarson Chole Ka Saag is a hearty and nutritious North Indian dish that combines the rich, earthy flavors of mustard greens and the wholesome goodness of chickpeas. This high-protein vegetarian dish is perfect for the colder months, providing warmth, nourishment, and a vibrant taste. It’s made with a unique blend of winter greens, chickpeas, and a fragrant tempering of ghee and spices, making it an excellent choice for a fulfilling main course.
Cuisine:
North Indian Recipes
Course:
Main Course
Diet:
High Protein Vegetarian
Ingredients:
For the Chole:
| Ingredient | Quantity |
|---|---|
| Kabuli Chana (White Chickpeas) | 1/2 cup, soaked overnight |
| Makki Ka Atta (Yellow Corn Meal Flour) | 1/4 cup |
For the Saag:
| Ingredient | Quantity |
|---|---|
| Green Chillies, finely chopped | 2 |
| Garlic, finely chopped | 4 cloves |
| Salt | To taste |
| Spinach Leaves (Palak), chopped | 150 grams |
| Bathua leaves, chopped | 50 grams |
| Mustard Greens, chopped | 300 grams |
For the Tadka:
| Ingredient | Quantity |
|---|---|
| Ghee | 2 tablespoons |
| Ginger, finely chopped | 1 inch |
| Garlic, finely chopped | 4 cloves |
| Onions, finely chopped | 2 |
| Tomatoes, finely chopped | 2 |
| Red Chilli Powder | 1 teaspoon |
| Salt | To taste |
| Cumin Powder (Jeera) | 1 teaspoon |
| Coriander Powder (Dhania) | 1 teaspoon |
| Garam Masala Powder | 1 teaspoon |
| Turmeric Powder (Haldi) | 1/3 teaspoon |
| Butter (Salted), for serving | As desired |
Preparation Time:
500 minutes (including soaking)
Cooking Time:
60 minutes
Total Time:
560 minutes (9 hours and 20 minutes)
Yield:
Serves 4-5
Instructions:
-
Soak the Chickpeas:
Begin by washing and soaking the Kabuli Chana (white chickpeas) in plenty of water overnight. This helps soften the chickpeas and reduce the cooking time. -
Cook the Chickpeas:
In a pressure cooker, add the soaked chickpeas with enough water to cover them. Cook the chickpeas on medium heat for about 3-4 whistles or until they are soft and tender. Once cooked, drain any excess water and set the chickpeas aside. -
Prepare the Greens (Saag):
Wash and finely chop the spinach (palak), bathua leaves, and mustard greens. These greens will form the base of the saag, providing a rich and vibrant flavor. -
Make the Saag Mixture:
In a large pan, heat 1 tablespoon of ghee over medium heat. Add the finely chopped green chillies, garlic, and a pinch of salt. Sauté for a minute until fragrant.
Add the chopped spinach, bathua leaves, and mustard greens. Stir well and cook the mixture until the greens have wilted down and softened.
Once cooked, use a hand blender or masher to lightly mash the saag mixture for a smooth yet textured consistency. Set aside. -
Prepare the Tadka (Tempering):
In a separate pan, heat 1 tablespoon of ghee over medium heat. Add the finely chopped ginger, garlic, and onions. Sauté until the onions turn golden brown and soft.
Add the chopped tomatoes and cook for about 5 minutes until they become soft and release their juices.
Now, add the red chilli powder, cumin powder (jeera), coriander powder (dhania), garam masala, and turmeric powder. Stir well and cook the spice mixture for another 2-3 minutes until the oil begins to separate from the masala. -
Combine the Saag and Chole:
Add the cooked chickpeas (chole) to the prepared tadka, and stir well to coat the chickpeas in the flavorful spices.
Now, add the mashed saag mixture to the pan. Mix everything together and cook on low heat for about 10-15 minutes, allowing the flavors to meld together.
Taste and adjust the seasoning with additional salt, if necessary. -
Final Touches:
Once the saag and chole are well combined and cooked through, add a dollop of salted butter to the dish for richness and extra flavor. Stir it in until it melts completely. -
Serve:
Serve the Sarson Chole Ka Saag hot with Makki Di Roti (cornflatbread) or steamed rice for a truly authentic North Indian experience. Enjoy this protein-packed, wholesome dish with your family or guests.
Nutritional Information (Per Serving):
| Nutrient | Amount |
|---|---|
| Calories | 350-400 kcal |
| Protein | 12-15 grams |
| Carbohydrates | 40 grams |
| Fiber | 8-10 grams |
| Fat | 15-20 grams |
| Saturated Fat | 6-8 grams |
| Cholesterol | 10-15 mg |
| Sodium | 300-400 mg |
| Potassium | 500-600 mg |
| Vitamin A | 35% of Daily Value |
| Vitamin C | 20% of Daily Value |
| Iron | 15-20% of Daily Value |
Tips for a Perfect Sarson Chole Ka Saag:
- Chickpea Texture: If you prefer a smoother consistency for your chole, feel free to mash some of the chickpeas after they’ve been cooked, or blend them before adding to the saag.
- Greens Variations: You can experiment with other winter greens such as collard greens or fenugreek (methi) leaves if mustard greens aren’t available.
- Ghee: Ghee adds a traditional richness to this dish. However, if you prefer a lighter version, you can reduce the amount of ghee or substitute with olive oil.
Conclusion:
Sarson Chole Ka Saag is a wholesome, nutritious, and satisfying dish that combines the earthy flavors of chickpeas and mustard greens in a flavorful and spicy gravy. This recipe brings the best of North Indian cuisine to your table, perfect for a cozy family meal or when you’re craving a high-protein vegetarian dish. Enjoy the rich flavors of this traditional delight with Makki Di Roti or rice for a complete and authentic meal.
