Channa dal after powder becomes besan
Like Dal Batti, Gatte Ki Saag is a regional dish of Rajasthan and my family is a huge fan of this dish. It is so delicious that while I am writing this post, I have my taste buds dancing in triumph. My mom makes this in a very traditional way without any ginger, garlic, onions or whatsoever whereas my mom-in-law’s recipe has all these ingredients and they taste so different yet tasty in their own ways. The dish tastes better and better after the first day!
1 cup besan approx.
1 tbsp kasoori methi
Chili powder as per taste
Salt per taste
1 tsp Haldi
Dahi – couple of tbsp
1 tsp ginger/garlic paste (optional)
2 tsp dhania powder
2 tsp + 2 tsp oil
Mix besan, kasoori methi, haldi, chili powder, 1 tsp dhania powder, salt per taste, oil with little water and knead. Add a little more oil if needed, taste and adjust seasonings. Then, roll them into cylindrical form by place the dough in between your palms to get the following shape.
Drop these cylindrical dough into boiling water and let it cook for a few minutes. When you see the dough rising and floating on the top of water, it’s time to take it out and cool it. In the meanwhile, grind onions, tomatoes, ginger/garlic in a food processor. Mix the dahi, dhania powder, salt with it. Heat oil in a kadai, add mustard seeds then add the ground paste and sauté it until the oil separates.
Cut the dough into small cylindrical pieces and drop it into the kadai and mis well. Add a little water if necessary for more gravy. Let it cook for a few more minutes and your Gatte ki Saag is ready to be served hot with fresh roti’s or paratha’s.
Yummy Gatte Ki Saag