Sagpaita


 North Indian Traditional Dish cooked with spinach or bathua.

North Indian Traditional Dish cooked with spinach or bathua (wild spinach). Dal usually used is Urad but other dal can also be used for variety.


INGREDIENTS:

        Serving- 4
  • Urad dal- 1 cup                                                                      
  • Spinach/ Bathua- 1 cup [Finely chopped]
  • Salt- As per taste
  • Ghee- 2tbsp
  • Hing (Asafoetida)- 2 pinch
  • Green/ Red chillies- 2-4
  • Ginger- 1 inch long
  • Garlic- 6-8 cloves

PROCESS:

  1. Clean, wash dal then soak in water for 30 mins.
  2. Clean spinach/ bathua leaves, remove fat stems and wash them twice with clean water and chop.
  3. Put dal and chopped spinach/ bathua leaves and ginger with 3 cups of water in a pressure cooker. Add salt as per taste.
  4. Cook on high flame and after one whistle, lower the flame and cook for another 5 mins on lower flame.
  5. Then turn off the gas and let the cooker open.
  6. Check the water quantity of dal and make sure dal is properly cooked.
  7. In a frying pan, add ghee and let it heat. Put hing, chopped garlic and chilli in the hot ghee. Fry till garlic becomes golden.
  8. Add this to dal and serve hot with chapati/rice.
[NOTE- Adjust water quantity of dal as per your choice in step number 6.]


Recipe by- Suchi Srivastava
Instagram- suchisrivastava26
Facebook-  Suchi Srivastava



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