Sarson ka Saag with Missi Roti

Sarson da Saag (Punjabi) or Mustard Greens, is typically a Punjabi(North Indian) dish served with Makki ki Roti...In rural Punjab, specially in the winter months, sarson ka saag is simmered over low heat provided by cow chips or coal burning in an anghithi or chullah and is served with a dollop of unsalted butter.
My Mom use to steam mustard greens in a pressure cooker till tender and then cooked over low flame in a covered pan till it attains a smooth and creamy texture. She even adds liitle spinach, chana dal/split chickpea and urad dal/black gram to reduce the bitterness of mustard.
So here is my Mom's process of cooking Sarson ka Saag with Missi Roti....although the combination is with makki ki roti but since this is summer time, so instead of makki ki roti, i thought of preparing Missi Roti along with the saag.


  • 500 gms fresh / 1 packet frozen Mustard leaves

  • 250 gms fresh / 1/2 packet frozen Spinach leaves

  • 1 tbsp Chana dal / split Chickpeas

  • 1 tbsp Urad dal / Black Gram

  • 1 cup Water

  • 2 tablespoon Ghee / unsalted Butter

  • 1 tsp Ginger paste

  • 3-4 Garlic cloves, minced

  • 1 medium Onion, very finely chopped

  • 1 medium Tomato, finely chopped

  • 3-4 Green Chilis, slitted

  • a pinch Asafoetida

  • 1/2 tsp Cumin seeds

  • 1/4 tsp Coriander powder

  • 1/2 tsp Red Chili powder

  • Salt, according to taste

  • Additionla unsalted Butter for serving(optional)

  1. Wash the Greens and chop very fine. Pressure cook with chana dal, urad dal, little salt and water till tender. Mash with a handheld blender or masher, taking care not to make a fine puree.

  2. Heat ghee in a pan, add cumin seeds with a pinch of asafoetida, followed by chopped onions, ginger and garlic and cook till onions are light brown in color. Add red chilli, coriander and turmeric powder with one tablespoon of water. Add the tomatoes and cook, stirring constantly over medium heat, till the tomatoes are mushy and the fat has risen to the surface.

  3. Add slit green chilis and stir.

  4. Add the cooked greens and salt and simmer for 10-15 minutes.

  5. Serve hot with Makki ki Roti.

Missi Roti:


  • 2 cups Whole Wheat Flour
  • 2 cups Gram Flour (Besan)
  • 2 tbsp Vegetable Oil
  • 1 small Onion, very finely chopped
  • 3-4 Green Chilis, finely chopped
  • 1 tsp Cumin seeds
  • A pinch of Turmeric powder
  • Salt, according to taste
  • 1/2 cup warm Water
  1. Take all the ingredients in a bowl and mix well with a wooden spoon.
  2. Rub oil in the above mixture, slowly add warm water and make a soft dough and keep it covered with damp cloth for 30 minutes. {Warm water helps obtain a softer dough that doesn't fray at the edges when rolled.}
  3. Knead well the dough again after 30 minutes and make balls.
  4. Roll into a slightly thick chapati than usual.
  5. Cook on medium heat on a griddle with or without a brushing of ghee/butter.


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