Sarson Ka Saag

1)  Boil together in a pressure cooker

    1.5kg    Sarson ka saag

     0.5kg   Palak

     150g    Methi leaves

                some coriander leaves along with their stalks

                (everything should bo washed thoroughly in running water and chopped 

                 roughly)

                 Salt to taste

        2       Onions (chopped roughly)

      2/3      Green chillies

      1 inch  Ginger
      

                  1 Ladleful each of rice, chana dal, and moong dal(chilka)

2)    Pressure cook for about 3 to 4 whistles.Let it cool and then blend it in a blender.

       Do not churn it too much so as to make it pasty.

3)    For the tadka

       Take 2 to 3 tablespoonful of oil/ghee in a kadai. 

        When hot add 1 tsf   of jeera

                              a pinch of hing

        Add 2 onions (finely chopped)

               2 green chillies

               1 tsf garlic paste

               1 tsf ginger paste

        Bhunno till light brown

        Now add 2/3 big tomatoes (finely chopped)

        Add the masalas

             1 tsf haldi

             1 tsf red chilli powder

             2 tsf coriander powder

             1 tsf garam masala powder

        Bhunno till the oil leaves the sides.

 4)   Now add the saag and cook it for a while. Cook it on low heat once it boils.

       Precaution:: Always cook the saag covered else it will splatter all over

 5)   Optional :  

       You can give a final tadka with desi ghee , hing, jeera and red chilli powder

       Or  you can have with white butter