Banarasi dal sagpaita – East Indian Village recipe
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.
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.
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.
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