Jhatpat Saag (quick Chaulai /amaranth)

• Servings: 4
• Preparation time: 5-6 minutes.
• Boiling time: 10 minutes.
• Seasoning time: 1 minutes.
• Total time: 17 minutes.

“Good things come in small packages” this recipe is powerhouse of nutrients. Due to our busy life style, we need more nutrition which is otherwise required for our health and strength?

Here I am going to upload a quick method of preparation of super food; the best thing about this is that it doesn’t take much effort or time to prepare. Served with hot Chapatis, Makki ki Roti, or Steamed Rice, this quick saag is a nourishing reminder of traditional Indian kitchens, where simplicity and speed blend beautifully with flavor.

“Jhatpat Saag (quick Chaulai /amaranth)” is a quick and wholesome preparation of amaranth greens (chaulai), cooked effortlessly in a pressure cooker. This method locks in the nutrients and natural flavour of the leafy greens while saving time, making it perfect for busy days.

As you know amaranths improves your RBC count and has 30% higher digestible protein than other plant sources.

Enjoy the recipe…

Ingredients:

• Chaulai: 1 bunch (250 gm)
• Masoor dal ((brown skin lentil/red lentil): 2 tablespoon
• Onion: 1 no. (Small)
• Tomato: 1 no (small)
• Garlic: 2 -3 flakes
• Ginger: 1” piece
• Green chilli: 1 no.
• Salt: half teaspoon (as per taste)
• Turmeric powder: ½ teaspoon
• Coriander powder: ½ teaspoon

For seasoning:

1. Ghee: 1 tea spoon
2. Cumin: ½ teaspoon
3. Mustard seed: ½ teaspoon
4. Red chilli powder: ½ teaspoon

Preparation:

1. Clean, wash and Chop chaulai leaf roughly. Keep aside.
2. Clean and wash Masoor dal, keep aside.
3. Chop, onion, tomato, ginger, green chilli and garlic into small pieces. Keep aside.

Method:

1.       Take pressure cooker; put all ingredients except seasoning, on high flame with ½ cup of water.
2.      Bring to full cooking pressure, reduce to low flame and cook for couple of minutes.
3.      Put off the flame. Allow cooker to cool and open, mix well with little pressing manner.

Seasoning:

1. Take fry pan, put ghee in it.
2. Add cumin and mustard seed, sputter for few seconds.
3. Put off the flame, add red chilli powder
4. Transfer the seasoning into cooked dal and cover it.
5. Transfer into serving bowl.
6. Decorate with chopped coriander leaves (for decoration fried tomato also can be used).
7. Serve hot with roti, or rice. Now, “Jhatpat saag (Chaulai /amaranth)” ka is ready to serve.
8. It may be served with any type of meal.
9. Regular consumption of Chaulai (amaranth) reduces blood pressure and cholesterol level.
10. This is power house of iron, vitamin A and c.

    

    

    

    

    

    

    

Jhatpat Saag (quick Chaulai /amaranth) by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.