Sarso ka Saag & Makai ki Roti

There is a nip in the air since the last few days...
With the dipping mercury all of us need some soul soothing food
The winter greens on display inspired me to make the classic combo of Sarso ka saag & Makai roti
Something about chopping the mustard greens makes me feel fuzzy in my heart, its deeply satisfying...the greens have a lingering pungent aroma and a snappy crunch when you chop them.
The dough for the roti is made with golden color corn meal and wheat flour.
The warm yellow roti, bowl of saag and a generous drizzle of melted ghee on the roti, just perfect to warm your heart this winter.

 Now for the recipe, I must warn you its not the authentic Sarso ka saag but tweaked strictly to our taste buds at home ;)

Sarso ka saag
2 medium bunches of Mustard greens
1 large sized bunch of palak (spinach)
1 large onion, finely chopped
2 tsp ginger garlic paste
3 green chillies chopped into large pieces
a small bunch of coriander leaves
1 cup tuvar dal 
2 tbsp masoor dal
1 lemon sized ball of tamarind
1 tsp turmeric powder
1 tsp chilli powder (only if more you prefer more spicy food)
1 tsp cumin seeds powder (jeera)
salt to taste
2 tbsp oil

Makai Roti (Makes 7-8 roti')
2 cups corn meal
3/4th cup wheat flour
salt
1 tbsp oil
1/2 cup water

To make dough
Combine all the dry ingredients, add oil & half of the water. Knead well. Add more water only if required. Cover it with a cloth or turn a vessel over it for 20- 30 mins.
Make equal portions out of it and roll roti.
These are like bhakri not your soft pliable roti'.

To make Saros ka saag
In a pressure cooker cook the masoor and tuvar dal for about 4-5 whistles(till soft)
Mash well & keep aside.

In a small vessel, add about a cup of water and mix the tamarind. Leave it for some time.
Mix it thoroughly by squeezing the tamarind and strain coarsely to get tamarind pulp. (Can use warm water to hasten the process)
Alternatively one can use tamarind pulp and dilute it in about a cup of water.

In a hot pan, add oil.
Once the oil becomes warm add onions.
Saute gently till transparent.
Add the ginger garlic paste and chopped chilles.
Once you get a pungent aroma, add the chopped mustard greens and palak.
After they have wilted a bit add the mashed dal, turmeric, jeera powder & salt.
Mix well and cover with lid.
Cook over slow flame for 3-5 mins checking on & off.
Now add the tamarind pulp but not all at once. 
Please do check the tartness & add more accordingly.
(Tamarind from different regions taste different & some have more sweetness than sourness to them)
Cook over slow flame for 5 more mins.
Check for salt & season accordingly.
Enjoy with warm makai roti drizzled with ghee.