Sagpaita Dal

Sagpaita essentially is a dal made using greens. You can make it with any combination of dals and any greens like bathua, methi (fenugreek) or spinach.

 It is one of the most common preparation in a typical Uttar Pradesh household.Sagpaita Dal leaves a lingering impression on your mind and on your taste buds.

                                                              "Sagpaita Dal"

#KannaujCuisine 

#MaheshwariDelicacy

Ingredients

50g- Arhar dal (Tur)

50g- Split moong dal (with skin)

50g- Yellow moong dal (washed)

50g- Masoor dal (washed)

250g- Spinach

2 tbsp- Ghee

1 pinch- Asafoetida

½ tsp- Cumin seeds

3 to 4- Green chillies, chopped

2 inches- Ginger, finely chopped

5 to 6 cloves- Garlic, finely chopped (optional, though enhances flavour)

2 to 3- Tomatoes, finely chopped

½ tsp- Turmeric powder

1 tsp- Red chilli powder

1/4 tsp- Garam masala

Salt to taste

A few chopped coriander leaves for garnishing

Method :

Mix all dals. Wash well and soak in water for 1 hour.

Clean the spinach cut the stems, drain excess water and chop finely.

Pressure cook the dals and spinach with 3 cups of water and salt. Cook on a low flame after the first whistle. Cook for 3 whistles.

Add ghee in a kadhai. Add cumin seeds and asafoetida.

Once it starts spluttering, add ginger garlic green chillies and sauté it.

Add the tomatoes and all the masalas. Saute it for 2 minutes.

Once the masalas are cooked, add the palak and dal mixture to it with a litle bit of water and boil for 5-7 minutes.

Adjust the thickness of the dal to your liking. You can temper with ghee, cumin seeds, asafoetida and red chilli powder just before serving if you wish.