Sarson da saag
|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 make 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, even if this might alter the taste.
History of Sarson da Saag
The Sarson ka saag is an earthy heart loved dish that is abundant in flavour, nutrients and colour which reflects the people who stay in this region. The mustard cultivation has been indigenous to the magnificent Himalayas for a more than 5000 years. This recipe is a rural one and was cooked by farmers to keep them healthy and provide energy to work at the fields.
The sarson is a winter and spring delicacy and its growth in abundance in both Punjab and Kashmir has made it as one of the favourite delicacy.
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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