Hamilton Beach 58770 Use and Care Manual - Page 62

SARSON KA SAAG BUTTER & GARLIC TEMPERED PUREE OF LEAVES - MUSTARD, SPINACH, DILL, RADISH, FENUGREEK HB Pro Juicer Mixer Grinder makes it very easy to puree leaves with very little water, at the same time retains the colour. SERVES PREP TIME COOKING TIME 2 15 MINS 30 MINS INGREDIENTS Mustard leaves Spinach Bathua Raddish leaves Fenugreek leaves Turnips diced Channa dal For tempering Clarified butter (Ghee) Salt Onion chopped Garlic chopped Ginger chopped Green chilly chopped Chilly powder Butter 1 large bunch 1/4 bunch Handful leaves Handful leaves Handful leaves 1 cup 1/3 cup 4 tbsp To taste 3 tbsp 1 tbsp 1 tbsp 1 1 tsp A knob (1 ¾ tbsp) METHOD • Wash & soak the channa dal for 15 minutes. Wash all the greens to remove any dirt. Peel & cut the turnip into small cubes. In a vessel add channa dal and turnips along with 2 cups of water. Cook them covered till dal is almost cooked. Strain and remove the dal & turnips into a bowl. • In the same water add all the green leaves. Give them a quick boil and remove the leaves in chilled water. Once the leaves have cooled down squeeze all the water from them and add them to the jar alone with channa dal & turnips. • Add a dash of water and using the manual mode puree them all. • In a fresh pan heat ghee. Add chopped garlic and cook it till garlic starts to brown. Add onions, ginger, green chilly and cook for 3 minutes. At this stage add chilly powder, stir and immediately add the puree. Cook for 15-20 minutes. Add salt, stir and remove. Serve hot with a knob of butter. 62