‘Chane ka saag’ = Chickpea greens, are the tender leafy shoot of the chickpea bush/ plant.
It is usually found in the markets during the mid to end of the winter months. In Delhi markets it is a rarity. But I do a resourceful local grocer who obliges me every winter with some off -beat vegetables and fruits. 😉
I find it a tad bit sad, due to over commercialization of agriculture, farmers are gradually shifting towards cash crops. Such kind of off -beat vegetables and leafy greens are systematically getting replaced with laboratory developed seeds and crops which are produced on mass scale with only one aim, maximum profit.
I make it a point of cooking and creating uncommon recipes, not only for nostalgic value, but also for the benefit of my kid. I want her to rooted and acquainted with our tradition – and food happens to be an important part of tradition. 🙂
Presenting here today is another traditional dish, majorly from rural and small town India where this leafy green is more easily accessible and available – Chane saag Kofta/ Steamed chickpea greens dumplings in gravy.
Here’s what I did………….
For the kofta /dumplings :
120 grams – chickpea greens / chane ka saag
1/2 tsp – garlic paste
1 tsp – ginger paste
1/4 tsp – tumeric powder
1/2 tsp – finely chopped green chili
pinch of carom seeds
chickpea flour – as required
curd/yogurt – as required
salt to taste
For the gravy :
1 cup – tomato puree
1 tsp – cumin powder
1 tsp – tumeric powder
1 1/2 tsp – yellow mustard powder
1/4 tsp – garam masala
1 tbsp – oil
1 tsp – clarified butter / ghee
1 1/2 cup – water
pinch of asafoetida / hing
pinch of fenugreek seeds
salt to taste
Soak the chickpea greens in a pan full of water for 15 mins. This will help the any soil or dust to settle into the water. Rinse the greens well. Atleast thrice. Drain it out in a large strainer or colander for 10 -15 mins.
Once drained, chop them roughly. Mix together the chopped green and all other ingredients listed under ‘For the dumplings’. Add chickpea flour /besan and curd, as required. Knead it into dough that holds the greens well and one can make a ball /dumpling of it.
Grease a container and place the dumplings in it. Steam the dumplings in a pressure cooker to 1 whistle. One can steam it in an ‘idli’ maker for 8 -10 mins.
Cool the dumplings.
Heat oil in a pan and saute the dumplings to light brown. Drain them out on absorbent paper.
Temper the remaining oil with asafoetida and fenugreek seeds. add the tomato puree and the spices, except garam masala. Fry till oil releases. Add water and salt to taste. Cover and cook till the gravy comes to boil. Lower the heat and let it simmer for 5 -6 mins. Add the dumplings and let it simmer for another 6 mins. The dumplings will swell up, so add little more water if more gravy is needed.
Heat the clarified butter /ghee, separately and add the garam masala. Take it off fire and tip this into the gravy.
Take the gravy off the fire.
Serve hot with rice or chapati.
Taking this over to Angie’s Fiesta Friday #59, our weekly party !! 😀
Co -hosted by Jhuls @The Not so creative cook and Mila @milkandbun.
Lets party !! 😀
Happy cooking !! 🙂
Cheers !! 😀