Sarson da saag

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Sarson Da Saag
Saagroti.jpg
Makki di roti with saag
Course Main course
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

Sarson da saag (Sarson ka saag, in Hindi, Urdu) is a popular vegetable dish in the Punjab regions of India and Pakistan made from mustard greens (sarson) and spices.

The dish is regarded as the traditional way to prepare saag and is usually served with makki di roti (literally "unleavened corn bread".[1] 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.[2]

History of Sarson da Saag[edit]

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.[citation needed] The dish is a rural one, and was prepared by farmers to provide energy to work in the fields, and maintain health.[citation needed]

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.[3]

Nutritive Value[edit]

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.

References[edit]

  1. ^ 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
  2. ^ Jiggs Kalra, Pushpesh Pant, "Classic Cooking Of Punjab",tumhari aisi kitasi Allied Publishers, 2004, ISBN 81-7764-566-8, page 42.
  3. ^ "Sarson ka saag / Makki ki roti". dawn.com. 19 February 2014. Retrieved 27 February 2017.