Friday, 6 December 2013

Palak Methi ka Saag with Makki ki Roti

Greens tempt me during winters. I see fresh palak and methi in the market and I am instantly drawn towards it. And this time I decided to make this saag with makki ki roti. This dish tastes absolutely delicious during winters and is very filling too. Makki ki roti is traditionally eaten with sarso ka saag but I had palak in hand and this version tastes equally good.
Hope you enjoy it!

Palak Methi kaSaag with Makki Ki Roti
Palak Methi ka Saag

1/2 kg palak leaves
50 gm methi leaves
4 big tomatoes roughly chopped
4-5 nos green chillies slit lengthwise
4-5 inch ginger grated
3/4 cup whole moong daal

1 big onion chopped
2 tsp desi ghee
1 pinch hing (asfoetida)
1 tsp cumin seeds
1 tsp red chilly powder
1 tsp garam masala powder
Salt to taste

Wash the palak and methi leaves thoroughy and chop roughly.

Put palak, methi, tomatoes, chillies, ginger and moong daal in a pressure cooker with little water and cook on low flame for about an hour.

When cooked and cooled, put it in a mixer and give a slight whir for just about 8-10 seconds to give it a smooth texture.

Take a pan and heat ghee in it. Add hing and cumin seeds.

Add onions and fry for a minute or till onions become translucent. Add red chilly powder and garam masala and fry for another minute.

Add the palak mixture and mix well.

Add salt. Mix well, cook for another 3-4 minutes.

Top with desi ghee and serve hot.

Makki ki Roti

2 cups Makki atta (corn flour)
1/2 tsp Salt
1 tsp Oil
Luke warm Water

Knead a slightly tight dough using the ingredients above.

Divide the dough in medium equal size balls.

Flatten each ball using a rolling pin or using your palms and make a roti.

Cook the roti by placing it on a hot tawa (girdle.)

Apply ghee on the roti. Serve hot with the saag.