Bathua Ka Raita & Dal Saag | Chef Ajay Chopra | Dal Saag | बथुआ का रायता और दाल साग | Bathua Raita

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Bathua ka raita Aur Dal saag

Portions serving: 4-5 pax
Preparation time: 05 min
Cooking time: 40 min

Ingredients:

For Dal Saag:
Soaked Urad Dal with Chilka 1½ Cup
Dil/Shepu ½ Cup
Pigweed/Bathua 1 bunch
Spinach 1 Bunch
Ginger chopped 2 tsp
Garlic chopped 2 tsp
Green Chilli 2 pcs
Onion medium size chopped 1pc
Salt 1/2 tbsp
Turmeric Powder ½ tsp
Mustard Oil 1 tbsp
Salt 1 tsp

For Raita:
Curd 1 Cup
Pigweed/Bathua leaves ½ Cup
Black Salt 1/2 tsp
Sugar Powder ½ tsp

For Tadka:
Ghee 2 tbsp
Cumin Seeds 2 tsp
Dry red chilli 1 pc
Asafoetida / hing 1 tsp

Method:

Step 1: Prepare Ingredients
Gather the ingredients for Dal Saag: soaked Urad dal, chopped spinach, Bathua, ginger, garlic, onions, green chillies, salt, turmeric powder, mustard oil, water, cumin seeds, dried red chillies, asafoetida, and ghee.

Step 2: Combine Ingredients in Pressure Cooker
In a pressure cooker, add soaked Urad dal, chopped spinach, Bathua, ginger, garlic, onions, green chillies, salt, turmeric powder, and mustard oil. Ensure all ingredients are well mixed.

Step 3: Pressure Cook
Add enough water to cover the ingredients in the pressure cooker. Close the lid and cook for 3-4 whistles until the dal and greens are cooked thoroughly.

Step 4: Mash and Adjust Consistency
Once the pressure has released, open the cooker and stir the dal saag while gently mashing it with a pav bhaji masher to achieve a creamy texture. If the consistency is too thin, simmer the dal saag uncovered until it reaches your desired thickness.

Step 5: Prepare Tadka
In a separate pan, heat ghee for the tadka. Add cumin seeds, dried red chillies (broken into smaller pieces), and asafoetida. Fry until aromatic and then remove from heat.

Step 6: Add Tadka to Dal Saag
Pour the prepared tadka over the dal saag and mix well to infuse the flavours. Keep it covered until ready to serve to retain the aroma.

For Bathua Raita:

Step 1: Whisk Yogurt and Bathua Paste
In a bowl, whisk together yoghurt and Bathua paste until smooth. Ensure there are no lumps in the mixture.

Step 2: Season Raita
Season the raita with black salt and powdered sugar, adjusting the quantities according to taste preferences. Stir well to incorporate the flavours evenly.

Step 3: Prepare Tadka
In another small pan, heat ghee for the raita tadka. Add cumin seeds, dried red chillies, and asafoetida. Fry until aromatic, then remove from heat.

Step 4: Add Tadka to Raita
Pour the prepared tadka over the raita and mix well. This will enhance the flavour profile of the raita and give it a delightful aroma.

For Serving:

Step 1: Serve Hot Dal Saag
Serve the hot Dal Saag with rice or roti, accompanied by the flavorful Bathua raita. Garnish with fresh coriander leaves for added freshness.

Step 2: Enjoy Your Meal
Enjoy the wholesome goodness of Dal Saag and Bathua raita as a nourishing meal, perfect for lunch or dinner. The combination of flavours and textures will tantalise your taste buds and leave you feeling satisfied and nourished.



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