Sarson Da Saag

Roughly chop mustard, spinach, fenugreek, bathua, and radish leaves.

Wash the leaves 2-3 times in cold water to clean thoroughly.

Boil soaked split chickpeas in water for a little while.

Add chopped turnip to the boiling chickpeas.

Once the chickpeas are half cooked, add all the chopped greens into the same pot.

Cook the greens with chickpeas and turnip for about 5 minutes using minimal water.

Remove the cooked mixture and let it cool for 5-7 minutes.

Grind the mixture using just enough water until coarse or fine as preferred.

Heat Desi Ghee in a fresh cooking pot.

Add chopped garlic and roast until aromatic.

Add chopped onion, green chillies, and ginger and sauté lightly.

Stir in 1 tablespoon of cornflour and roast for 2 minutes.

Add the ground saag puree into the pot and mix well.

Cook the saag on medium-high heat for 10-12 minutes.

Add salt to taste and stir well.

Heat 1 tablespoon of Desi Ghee separately for tempering.

Add a pinch of red chilli powder to the hot ghee.

Pour the tempering over the hot saag before serving.