Bathua Saag with Chana Dal
This Bathua Saag with Chana Dal traditional North Indian dish combines the slightly tangy, mineral-rich taste of bathua (Chenopodium or pigweed) with the nuttiness of chana dal (split Bengal gram). The dal adds body to the saag, making it hearty and protein-rich while letting the greens shine through.
Nutrition Facts
Per serving
Energy
94 kcal
Protein
4 g
Carbs
12 g
Fat
3 g
Fiber
5 g
Ingredients
Chana Dal (Raw)
0.5 small cup (50g)
Bathua leaves
200 gms (200g)
Clove Garlic, Chopped
1 tsp (5g)
Grated Ginger
1 tsp (3g)
Chopped Tomato
1 small cup (100g)
Chopped Green Chilli
1 tsp (2g)
Turmeric powder
0.25 tsp (1.25g)
Red chilli Powder
0.5 tsp (2.5g)
Cumin seeds
0.5 tsp (2.5g)
Mustard oil
0.5 tbsp (7.5g)
Common salt
0.5 tsp (2.5g)
Plain Water
2 small cup (400g)
Chopped Onion
0.5 small cup (50g)
Instructions
Preparation
Wash dal, add water, rinsed dal to a pressure cooker. Cook for 2–3 whistles or until soft but not mushy. Set aside.
Rinse the bathua thoroughly, as it can hold dirt.
Boil the bathua for 5–7 minutes until tender. Let it cool slightly, then mash or blend for a smoother texture.
Cooking Steps
Heat oil in a pan, Add cumin seeds and let them splutter.
Add garlic, ginger, and green chilies. Sauté for 30 seconds until fragrant.
Add the onions and cook until golden.
Stir in the tomatoes, red chili powder, and salt. Cook until the tomatoes soften and release oil.
Add the cooked chana dal to the masala.
Stir in the boiled/mashed bathua.
Simmer on low heat for 10–12 minutes, letting the flavors meld. Add water if needed to adjust consistency.
Serve hot.