Dal Sagpaita (mixed lentil dal with spinach)

Banarasi dal sagpaita – East Indian Village recipe

Passionate for food

Vivek Pathak

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A full time Marketer by profession and a part time food blogger. Of course always wanted to reverse this or maybe wait till retirement age.

dal-sagpaita-mixed-lentil-dal-with-spinach




Dal Sagpaita is very popular across India and especially in the states of Uttar Pradesh and Bihar. Traditionally dal sagpaita has many variations i.e. you can use any mixed lentil you prefer. Arhar, moong, chana, urad dal can be used. Also the green leaves i.e. saag can be palak (spinach), bathua (Chenopodium album), or any other green leaves to your local palette.

Dal sagpaita always evokes nostalgic memories of my childhood spent in Banaras (Varanasi). Blending different lentils and green leaves will change the taste and texture of the recipe accordingly. In my family dal sagpaita is always prepared using a mix of arhar (split black gram) and urad dal (split red gram) with palak (spinach)

The tantalizing aroma of Dal sagpaita with gingery and garlicy flavours reminds me of my fun filled, carefree childhood days spent in Varanasi.

Basic Information

Prep Time: 120 min

Cook Time: 20 min

Spice Meter: mild

Serves: 4 -5 People




Ingredients for dal sagpaita:

Soaked arhar dal (split red gram lentils) – 100 gm

Soaked urad dal (split black gram lentils) – 100 gm

Crushed ginger – 1 tbsp

Crushed garlic – 1 tbsp

Green chilies- 2

Heeng (Asafoetida) – ½ tsp
Water – 500 ml

Salt to taste

 

Ingredients for dal tempering:

Desi Ghee (Clarified butter) – 1 tbsp

Cumin seeds – 1 tsp

 

Preparation of dal Sagpaita – Mixed lentil dal with spinach:

Clean, wash dal and then soak them in lukewarm water for two hours.

Clean palak (spinach) leaves twice with clean running water.

ingredients-for-sagpaita-mixed-lentil-dal-with-spinach

Put 500 ml of water, soaked lentils palak (spinach), ginger, garlic green chilies, heeng and salt in pressure cooker and place it on hot plate or gas.

After 1 whistle simmer the flame and let the dal cook for 5 more minutes.

Turn off the gas. Allow it to rest for 15 to 20 minutes. Then open it.

Pour the dal into serving bowl.

sagpaita-recipe

Pour Ghee in a tadka (tempering pan) and heat, put jeera (cumin seeds) in hot Ghee. Once zeera starts to crackle and golden brown pour it over dal sagpaita and serve it hot with chapatti or plain boiled rice.

Check out some other sagpaita recipes.

Dal Sagpaita – Mixed lentil dal with spinach

Prep Time: 2 hours

Cook Time: 20 minutes

Total Time: 2 hours, 20 minutes

5

Dal Sagpaita – Mixed lentil dal with spinach

Ingredients

  • Soaked arhar dal (split red gram lentils) – 100 gm
  • Soaked urad dal (split black gram lentils) – 100 gm
  • Crushed ginger – 1 tbsp
  • Crushed garlic – 1 tbsp
  • Green chilies- 2
  • Heeng (Asafoetida) – ½ tsp
  • Water – 500 ml
  • Salt to taste
  • Ingredients for dal tempering:
  • Desi Ghee (Clarified butter) – 1 tbsp
  • Cumin seeds – 1 tsp

Instructions

  • Clean, wash dal and then soak them in lukewarm water for two hours.
  • Clean palak (spinach) leaves twice with clean running water.
  • Put 500 ml of water, soaked lentils palak (spinach), ginger, garlic green chilies, heeng and salt in pressure cooker and place it on hot plate or gas.
  • After 1 whistle simmer the flame and let the dal cook for 5 more minutes.
  • Turn off the gas. Allow it to rest for 15 to 20 minutes. Then open it.
  • Pour the dal into serving bowl.
  • Pour Ghee in a tadka (tempering pan) and heat, put jeera (cumin seeds) in hot Ghee. Once zeera starts to crackle and golden brown pour it over dal sagpaita and serve it hot with chapatti or plain boiled rice.
http://loveforolive.com/2016/08/dal-sagpaita-mixed-lentil-dal-spinach/

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