Sagpaita (Urad Dal With Bathua)

Yesterday we spoke about the benefit and preparation of Chenopodium leaves. I am so impressed with it taste that I am going to try yet another famous traditional dish from north India named "Sagpaita/Shakpaita". It is prepared with mixing green leafy vegeatable like Bathua, Methi , Channa bhaji, Spinach, Choulai, Poi or any other variety and Lentil like Urad (Black grams), Moong(Mung beans), Arhar(Yellow pegion peas), Masoor (Red Lentil) or even Channa (Bengal Gram)

Today I am using Black gram and Bathua (chenopodium leave) to make this amazing Sagpaita receip. You can enjoy this with Makee ki roti, Bajre ki roti, or even Missi roti.

Serve:           4

Preparation time:        45 minutes

Ingredients:

Urad Dal:                         250 grams
Bathua:                            1/2 Kg
Bay leafs:                         2
Black cardamom:             1 small
Garlic:                              3-4 cloves large
Cumin seed:                     1 teaspoon
Turmeric:                         1 teaspoon
Asafoetida:                      1 pinch
Dry red chili:                    2 large
Salt to taste
Ghee:                              1 tablespoon

Method:

1) Pressure cook cleaned Urad dal and bathua with bay leaf, black cardamom, salt, turmeric and asafoetide for 20 minutes or until lentil is cooked.
2) Once cooked and cooker is cooled set is aside.
3) Heat sum oil in a pan and add cumin, whole red chili and finely chopped garlic. Fry till light brown/pink and add cooked lentil mixture.
4) Boil it and adjust the consistency by adding water if required.
5) Serve hot with your favourite Indian bread/roti

BON APPETIT...

Bathua Chokha ( Mashed Chenopodium leaves)

Bathua or Bathuwa though cultivated in some regions, the plant is elsewhere considered a weed. Chenopodium album is extensively cultivated and consumed in Northern India as a food crop and in English texts it may be called by its Hindi name bathua or bathuwa (बथुआ). In India, the plant is popularly called bathua and found abundantly in the winter season. The leaves and young shoots of this plant are used in dishes such as Sarso ka saag, soups, curries and in paratha, stuffed breads, especially popular in North India. Bathua chokha is very unique, healthy and less popular recipe of these chenopodium leaves. This recipe is traditionally made with mashed vegetable or greens and mustard oil resemble an Italian pesto, though much thicker in consistency. Much strong flavors are used like raw ginger and raw garlic. A thick and pungent golden mustard oil is called for in this recipe. 

Serve:          4

Preparation time:        20 minutes

Ingredient:

Bathua:               500 grams

Garlic:                 2 large cloves (finely chopped)

Ginger:                1 inch (finely chopped)

Green chilli:        2 large

Mustard Oil:       1 tablespoon

Lemon Juice:      2 tablespoon

Salt to taste

Method:

1) Clean the bathua leafs and wash properly.

      2) Put it in the khadai and cover it with a plate. Let the leaf soften and cooked in its natural water at medium flame.

      3) Drain the excess water by pressing it in between the feast.

      4) Roughly grind the cooked leafs and add finely chopped garlic, ginger and chilli.

      5) Add raw mustard oil and lemon juice. Mix well.

      6) Serve it hot or cold with hot steam rice.