Kadam Saag
A hearty and nutritious mixed greens curry from Bihar, made by slow-cooking a variety of leafy greens with chana dal. Finished with a fragrant tempering of garlic and spices, it's a rustic winter delight.
For 4 servings
6 steps. 40 minutes total.
- 1
Step 1
- a.Prepare Greens and Dal
- b.Thoroughly wash the spinach, mustard greens, and bathua under running water to remove any grit. Roughly chop them.
- c.Rinse the chana dal well and soak it in warm water for at least 30 minutes. Drain the water before use.
- 2
Step 2
- a.Pressure Cook the Saag
- b.In a 3-liter or larger pressure cooker, combine the chopped greens, soaked and drained chana dal, chopped ginger, 4 roughly chopped garlic cloves, green chilies, and salt.
- c.Pour in 2 cups of water and give everything a good stir.
- d.Secure the lid and pressure cook on medium-high heat. After the first whistle, reduce the heat to low and cook for 12-15 minutes, or until the dal is completely soft and mushy.
- 3
Step 3
- a.Mash the Mixture
- b.Allow the pressure to release naturally. Open the cooker lid carefully.
- c.Using a traditional wooden masher (ghotni) or an immersion blender on pulse mode, coarsely mash the cooked greens and dal mixture. The goal is a thick, rustic texture, not a smooth puree.
- d.If the saag appears too watery, cook it on high heat for 3-5 minutes, stirring continuously, to evaporate the excess liquid.
- 4
Step 4
- a.Prepare the Tempering (Tadka)
- b.While the saag thickens, heat ghee in a separate small pan (tadka pan) over medium heat.
- c.Add the cumin seeds and hing. Once the seeds start to crackle, add the 6 finely chopped garlic cloves.
- d.Sauté the garlic until it turns a deep golden brown and becomes aromatic. This step is crucial for the flavor.
- e.Add the finely chopped onion and cook until it becomes soft and translucent, about 3-4 minutes.
- f.Stir in the chopped tomato, turmeric powder, and red chili powder. Cook until the tomatoes break down and oil begins to separate from the masala, about 4-5 minutes.
- 5
Step 5
- a.Combine and Simmer
- b.Pour the hot tempering directly over the mashed saag in the pressure cooker.
- c.Mix thoroughly to combine all the flavors.
- d.Place the cooker back on low heat and let the saag simmer for another 5-7 minutes, allowing it to absorb the tadka. Stir occasionally.
- 6
Step 6
- a.Serve
- b.Check for seasoning and adjust salt if necessary. Serve the Kadam Saag hot, topped with an extra dollop of ghee or white butter.
- c.It pairs wonderfully with makki ki roti (corn flatbread), bajra roti (pearl millet flatbread), or steamed rice.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most authentic flavor, use a mix of at least three different types of greens. The slight bitterness of mustard greens is key.
- 2The coarse, rustic texture is characteristic of this dish. Avoid over-blending the saag into a smooth puree.
- 3Don't skip browning the garlic in the tempering; its nutty, caramelized flavor is the soul of the dish.
- 4If bathua is unavailable, you can use more spinach or add other greens like amaranth leaves (chaulai) or fenugreek leaves (methi).
- 5This dish thickens as it cools. Add a splash of hot water to adjust the consistency when reheating.
Adapt it for your goals.
Vegan Version
Replace ghee with mustard oil or any other neutral vegetable oil to make the dish completely vegan.
Different DalDifferent Dal
You can substitute chana dal with a mix of toor dal (pigeon peas) and moong dal (split yellow lentils) for a different texture and quicker cooking time.
Add PaneerAdd Paneer
For a richer dish, add 100g of cubed paneer to the saag during the final 5 minutes of simmering.
Rustic TadkaRustic Tadka
For a more traditional, simpler tempering, omit the onion and tomato. Use only ghee, cumin seeds, hing, 2-3 dried red chilies, and a generous amount of browned garlic.
Why this is on our healthy list.
Rich in Iron and Vitamins
The combination of spinach, mustard greens, and bathua provides a powerful dose of iron, Vitamin A, Vitamin C, and Vitamin K, which are essential for blood health, vision, immunity, and bone density.
High in Dietary Fiber
Both the leafy greens and chana dal are excellent sources of dietary fiber, which aids digestion, promotes gut health, helps regulate blood sugar levels, and contributes to a feeling of fullness.
Excellent Source of Plant-Based Protein
Chana dal (split chickpeas) is a protein powerhouse, making this dish a great option for vegetarians and vegans to meet their daily protein requirements for muscle repair and growth.
Boosts Immunity
Ingredients like garlic, ginger, turmeric, and the high Vitamin C content from the greens work together to strengthen the immune system and fight off infections.
Frequently asked questions
Yes, Kadam Saag is extremely healthy. It is packed with vitamins (A, C, K), minerals like iron and calcium from the leafy greens, and provides an excellent source of plant-based protein and dietary fiber from the chana dal.