Introduction

 

Hey there, it's Ajay Chopra, and I'm thrilled to share with you a cherished recipe straight from my kitchen: Bathua Ka Raita & Dal Saag. Let me take you on a journey through this traditional gem that not only tantalizes the taste buds but also carries a slice of personal nostalgia. Growing up, I vividly remember the aroma of freshly prepared Bathua Ka Raita wafting through our kitchen, signaling a comforting meal ahead. Bathua, with its unique flavor and nutritional benefits, holds a special place in my culinary repertoire. Now, let's dive into the heartwarming world of this wholesome dish.

 

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Recipe of Bathua ka Raita and Dal Saag

 

Portions serving: 4-5 pax
Preparation time: 05 min
Cooking time: 40 min

 

Ingredients:

 

For Dal Saag:

• 1½ cup Soaked Urad Dal with Chilka
• ½ cup Dil/Shepu
• 1 bunch Pigweed/Bathua
• 1 bunch Spinach
• 2 tsp chopped Ginger
• 2 tsp chopped Garlic
• 2 Green Chillies
• 1 medium-sized Onion, chopped
• 1/2 tbsp Salt
• ½ tsp Turmeric Powder
• 1 tbsp Mustard Oil
• 1 tsp Salt

For Raita:

• 1 cup Curd
• ½ cup Pigweed/Bathua leaves
• 1/2 tsp Black Salt
• ½ tsp Powdered Sugar

For Tadka:

• 2 tbsp Ghee
• 2 tsp Cumin Seeds
• 1 Dry Red Chilli
• 1 tsp Asafoetida / Hing

 

Method:

 

For Dal Saag:

Step 1: Prepare Ingredients Gather all the ingredients required for Dal Saag.

Step 2: Combine Ingredients in Pressure Cooker In a pressure cooker, add soaked Urad dal, chopped spinach, Bathua, ginger, garlic, onions, green chillies, salt, turmeric powder, and mustard oil. Mix well.

Step 3: Pressure Cook Add enough water to cover the ingredients. Close the lid and pressure cook for 3-4 whistles until the dal and greens are cooked thoroughly.

Step 4: Mash and Adjust Consistency Once pressure releases, open the cooker and mash the dal saag to a creamy texture. Adjust the consistency if needed by simmering uncovered.

Step 5: Prepare Tadka Heat ghee in a separate pan. Add cumin seeds, dried red chillies, and asafoetida. Fry until aromatic and remove from heat.

Step 6: Add Tadka to Dal Saag Pour the tadka over the dal saag and mix well to infuse flavors. Keep covered until serving.

 

For Bathua Raita:

Step 1: Whisk Yogurt and Bathua Paste In a bowl, whisk together yogurt and Bathua paste until smooth.

Step 2: Season Raita Season the raita with black salt and powdered sugar. Mix well.

Step 3: Prepare Tadka In a small pan, heat ghee for tadka. Add cumin seeds, dried red chillies, and asafoetida. Fry until aromatic, then remove from heat.

Step 4: Add Tadka to Raita Pour the tadka over the raita and mix well.

 

For Serving:

Step 1: Serve Hot Dal Saag Serve the hot Dal Saag with rice or roti, accompanied by flavorful Bathua raita. Garnish with fresh coriander leaves.

Step 2: Enjoy Your Meal Enjoy the wholesome Dal Saag and Bathua raita as a nourishing meal for lunch or dinner!

 

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About the Recipe

 

Bathua Ka Raita & Dal Saag is a traditional North Indian dish bursting with flavors and nutrients. The combination of bathua, also known as Chenopodium album or pigweed, with lentils creates a wholesome and satisfying meal. Bathua, rich in vitamins and minerals, adds a unique earthy taste to the dish. Paired with creamy yogurt and aromatic spices, it's a delight for the senses. Dal Saag, made with nutritious lentils and fresh greens, complements the raita perfectly, offering a balanced and fulfilling dining experience.

 

 

Cooking Tips

 

• Blanching Bathua: To retain the vibrant green color of bathua, blanch it in boiling water for a few minutes, then immediately transfer to ice-cold water.
• Consistency of Raita: Adjust the consistency of the raita by adding more or less yogurt according to personal preference.
• Tempering Technique: Enhance the flavor of the dish by tempering with ghee, cumin seeds, and red chili flakes for a rich and aromatic tadka.
• Pairing Ingredients: Experiment with different varieties of lentils and greens to customize the dish according to seasonal availability and personal taste preferences.

 

 

Pairing Guide

 

Bathua Ka Raita & Dal Saag pairs wonderfully with a variety of Indian bread such as roti, paratha, or naan. For a complete meal, serve alongside steamed rice and a side of tangy pickle. To complement the earthy flavors of the dish, consider pairing with a refreshing cucumber salad or a cooling mint chutney. For a traditional touch, serve with a dollop of homemade ghee for added richness and flavor.

 

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Frequently Asked Questions about Bathua Ka Raita & Dal Saag

 

1. What is bathua and where can I find it?
   • Bathua, also known as Chenopodium album or pigweed, is a leafy green vegetable commonly found in Indian grocery stores or local markets, especially during the winter season.
2. Can I use spinach instead of bathua?
   • Yes, spinach can be used as a substitute for bathua in this recipe. However, keep in mind that the flavor and texture may vary slightly.
3. How do I prevent the yogurt from curdling in the raita?
   • To prevent the yogurt from curdling, ensure that it is at room temperature before mixing with other ingredients. Additionally, avoid adding yogurt directly to hot ingredients.
4. Can I make this dish vegan?
   • Yes, you can make this dish vegan by substituting dairy yogurt with plant-based yogurt and using oil instead of ghee for tempering.
5. What are the health benefits of bathua?
   • Bathua is rich in vitamins A, C, and K, as well as minerals like calcium, iron, and potassium. It is known for its antioxidant properties and may help improve digestion and boost immunity.
6. How long does bathua ka raita and dal saag last in the refrigerator?
   • When stored in an airtight container, bathua ka raita and dal saag can last for up to 2-3 days in the refrigerator.
7. Can I freeze bathua ka raita and dal saag?
   • While it's not recommended to freeze raita, you can freeze dal saag for up to 1 month. Thaw overnight in the refrigerator before reheating.
8. What other dishes can I serve with bathua ka raita and dal saag?
   • You can serve papad, roasted vegetables, or aloo tikki as accompaniments to enhance the meal experience.
9. Is bathua ka raita and dal saag gluten-free?
   • Yes, both bathua ka raita and dal saag are gluten-free as they are made with lentils and fresh greens.
10. Can I adjust the spice level of the dish?
    • Yes, you can adjust the spice level according to your preference by increasing or decreasing the amount of green chilies and red chili flakes used in the recipe.

 

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