Chane ka saag/bhaji – Bundelkhand Special

Ingredients

• 3 cups tightly packe, finely chopped,chickpea greens(chane ka saag)
• 1 tbsp split and skinned green gram (chilkewali moong dal)
• 2 tbsp wheat flour
• Salt to taste
• 1 cup chopped coriander
• 8 garlic cloves
• 2 green chillies
• 1" piece ginger
• 1 tbsp mustard oil
• 4 cloves chopped garlic
• 1/4 tsp asafoetida (hing)

Steps

1. Wash and clean the chickpea leaves thoroughly and chop them finely.
2. Heat four cups of water in a vessel. Once it comes to a boil, add the washed split green gram and chopped chickpea leaves. Mix well and cook on low to medium flame for 3–4 minutes, stirring occasionally.
3. In a bowl, add water to the wheat flour and prepare a lump-free, thick batter. When the dal and saag are almost cooked, gradually add the flour batter while stirring continuously to avoid lumps. Add salt and cook for another 2–3 minutes.
4. Add the green paste, mix well, cook for just a few seconds, and turn off the heat.
5. Prepare the tempering by heating mustard oil, adding chopped garlic and asafoetida. Pour this tempering over the saag.
6. Serve hot.