16 March, 2013


(Black lentil cooked with spinach and seasoned with ginger garlic,asafetida and chili-Indian Style)
SAGPAITA- that's the name of our next dish from Awadh. Its a pretty popular dish in winters when the greens are in abundance in the market. Awadhis swear by the dollop of desi ghee served in every bowl of piping hot Sagpaita.
Black Urad Daal Split: 1 cup
Spinach: 2.5 cups(chopped)
Desi Ghee (clarified butter): 3 tablespoon
Cumin Seeds: 1/4 tablespoon
Green Chilli: 1
Ginger: 1 small bud
Garlic: 5-6 cloves
Turmeric Powder: pinch
Heeng(Asafetida): 2 pinch
Salt to taste

Pressure cook urad daal for around 4-5 whistles. Now add chopped spinach,turmeric powder and salt and cook the daal uncovered for around 5-6 minutes. Daal and spinach should be cooked evenly.

For the tempering:
Take desi ghee in a small deep pan. Add cumin seeds. Once the seeds starts crackling up, add minced ginger  garlic,green chilli and heeng. Once the ginger garlic starts turning golden brown,pour the tempering onto the daal. Transfer it to a serving bowl.

Your Sagpaita is ready to eat. Serve it either with steam rice or hot chapatis of your choice.

NOTE: Heeng(Asafetida) is a very important ingredient in this dish so please make sure you do include that for its authentic taste.To add more taste to your sagpaita, add a spoonful of desi ghee in your bowl before eating.

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