How to make Sarson ka Saag and Makki di Roti -The King of Punjabi food

As soon as the name of Punjab is mentioned, the idea of Punjab's world famous food Sarson ka Saag and Makki di roti comes to mind. The importance of this food is known not only in Punjab but all over the world. This food is a favorite dish not only of Indian Punjab but also of Pakistani Punjab. Apart from Punjab, it is also very popular in other states of India like Haryana, Rajasthan etc. You can eat it with any bread (roti) but with corn bread (makki di roti) its taste is doubled. So those who would like to eat Sarson da Saag, like to eat it with corn bread (makki di roti). With the onset of winter season, Sarson da Saag dominates in Punjab and the demand for other vegetables decreases a bit. Most of the people like to eat pulses in summer season. But with the advent of Sarson ka Saag in winter, the consumption of pulses decreases. From the beginning of November, Sarson da Saag occupies the kitchens and occupies all the winter season. In all the villages and cities of Punjab, you will find more Sarson da Saag lovers.

Making "Sarson ka Saag" is hard working task

Making Sarson ka Saag is not an easy task. It takes a lot of hard work to get ready. Sarson ka Saag is usually made from mustard leaves. Fresh leaves are picked and sold in cities. Which brings income to the people. In the village the leaves are cut and peeled. It is then washed with clean water and left to dry in the sun. After that, it comes down to chopping. Now machines have come for this work but even today in the villages this work is done with the help of sickle. The chopped leaves are placed in a pot on the stove to be cooked. To double the taste of mustard leaves, spinach, fenugreek, etc. are added in it. Prolonged soaking on a stove spreads its fragrance in the surrounding environment which attracts everyone to it. Then, after 3-4 hours, the corn flour is added and cooked on low flame. After so much hard work, the Sarson ka Saag gets ready.

Effective for health

While eating Sarson ka Saag is very tasty, it is also beneficial for health. Sarson ka Saag is rich in all the nutrients like carbohydrates, proteins, vitamins and minerals etc. The nutrients in it make it very useful. Mustard leaves, spinach, fenugreek, etc. all work together to eliminate iron deficiency in the body and keep the digestive power of the body healthy. The Sarson ka Saag is eaten with butter or ghee which is rich in properties in itself.

Modern Sarson ka Saag

In the old days, Sarson ka Saag used to cook on the open stove in the village for many hours. Together they would talk, and make Sarson ka Saag. As time changed, so the method of making Sarson ka Saag changed. Nowadays Sarson ka Saag is made on gas stoves. The pressure cooker has greatly reduced the time it takes to make it. Mostly Sarson ka Saag is cooked quickly in a pressure cooker on a gas stove. From now on, corn flour is mixed in the Sarson ka Saag only by stand mixers. Currently, ready-made Sarson ka Saag is being sold in markets. In the 21st century, the pace of life has become so fast that it has had an impact on the world famous Sarson ka Saag. Nowadays this saying is becoming popular

Everyone makes Sarson ka Saag but someone can make the taste