Sarson da saag
|Place of origin||India, Pakistan|
|Region or state||Jhang Punjab region of the Indian Subcontinent|
|Main ingredients||Mustard leaves|
|Cookbook: Sarson Da Saag Media: Sarson Da Saag|
The dish is regarded as the traditional way to prepare saag and is usually served with makki di roti (literally "unleavened corn bread". It can be topped with either butter (unprocessed white or processed yellow butter) or more traditionally with ghee (clarified butter). Some spinach (called palak in Punjabi) may be added to enhance colour and thicken the dish, though this may alter the flavor.
History of Sarson da Saag
Sarson ka saag is an earthy dish that is rich in flavor, nutrients and color, reflecting the culture of the region. Mustard has been cultivated in the Himalayas for more than 5000 years. The dish is a rural one, and was prepared by farmers to provide energy to work in the fields, and maintain health.
Mustard is a winter and spring delicacy, and its relative abundance in Punjab and Kashmir has made it one of the most popular dishes in those regions.
This deeply nutritive cuisine makes it a pure, fresh and organic composition. It is known to be a winner in the world of engineered and preservative food. Because of its richness many mothers feed their children this dish especially during winters.
- Laveesh Bhandari, Sumita Kale, "Indian states at a glance, 2008-09: Punjab : performance, facts and figures", Pearson Education India, 2009, ISBN 81-317-2345-3, section 4.7.2
- Jiggs Kalra, Pushpesh Pant, "Classic Cooking Of Punjab",tumhari aisi kitasi Allied Publishers, 2004, ISBN 81-7764-566-8, page 42.
- "Sarson ka saag / Makki ki roti". dawn.com. 19 February 2014. Retrieved 27 February 2017.
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