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Aalan ka Saag

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Aalan ka Saag

A unique combination made into a `daal’ like preparation with spinach
Recipe By : Niru Gupta
Type: Dal Serving: 4 Cooking Time: 45 minutes


  • 5 cups (960 g) water
  • ˝ cup (60 g) besan (chick-pea/gram flour)
  • 1 tbsp (30 g) ghee (clarified butter)
  • 2-3 sabut lal mirch (whole red peppers) broken into large pieces
  • 1 tsp jeera (cumin seeds)
  • 1/4 tsp heeng (asafetida)
  • 2 tbsp moong daal chhilkewali (split green gram), washed
  • 1/2 tsp haldi (turmeric powder)
  • 1 tsp chilli powder
  • 2 tsp salt or to taste
  • 1 cup loosely packed chopped palak (spinach)
  • Chaat masala
  • Lemon wedges


  • Mix in a little of the water into the besan to form a smooth paste, and then add the rest of the water and keep aside.
  • Heat the ghee, and add the chilli powder, jeera and heeng. When they darken a bit, add the daal and saute for a few seconds.

  • Add to this the water mixture and bring to a boil and then simmer. Add the haldi, chilli powder, salt and the palak, and continue simmering, till the liquid looks smooth--about 15 minutes.

  • Serve hot with the chaat masala and the lemon wedges on the side.


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