Sattvic Saag© October 25, 2011 Ambika Devi
Ingredients
1/3 cup ghee
2 teaspoons cumin seed
1 teaspoon black mustard seeds
1 fresh hot pepper diced tiny: green chile pepper, Habañero or dried flakes if unavailable.
1/8 teaspoon Hing powder (Asafoetida which replaces the need to use the non-Sattvic roots Onion and Garlic. If you prefer the roots, use them!)
2 tablespoons ground turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground cinnamon
Sprig of Curry leaves removed from the stems
A pinch of Himalayan salt coarsely ground.
2 pounds chopped fresh greens. Traditionally Spinach and Mustard. Get creative and try: Kale, Arugula and Chard in combination. I like to chop the greens finely, you make prefer more on the course side. If using the stems, these will be sauteed first and then the leafy bits. Please chop these very fine.
1/3 cup goat milk or yoghurt
1/2 Lemon, juiced
Handful chopped Cilantro
Directions
In a large deep iron skillet, warm the ghee over medium and stir in the seeds. Allow them to bask in the warmth and release their perfumes about 5 minutes.
Stir in the chile, and raise the heat a notch to get them sizzling. Sweat these as you stir for 2 minutes. Add the Hing powder and stir for 1 minute.
Add the finely chopped stems and sweat until the colors shift to translucent. Stir in the chopped greens in handfuls as you stir and coat them wit the spicy ghee blend. Continue to add greens, and cook and stir until all greens have been added and all are beautifully wilted exhibiting brighter hues. Add the curry leaves and give it another stir.
Turn it down to medium add the powdered herbs taking care to incorporate gently into the greens.
Add the yogurt or goat milk and remove from the heat.
Garnish with chopped cilantro and fresh lemon juice.
Saag is personal and so it is up to you whether it is thick and creamy or moist and soupy. It is important to keep the greens bright and cooked just right. Some folks like to put the cooked mixture into a blender or food processor to really make it creamy. This is your call. Saag is a great medium to add sauteed paneer cheese, cooked whole legumes or your favorite cubed and grilled meat if that is your thing. Serve it with Chapati or Roti a flat bread or with a cooked grain like basmati rice or millet.
Enjoy!
Posted by Chica de las Estrellas at 10/25/2011 3:39 PM 
Categories: uncategorized
Tags: recipe Saag Palak Greens Vegetarian Ayurveda Reciipe
Categories: uncategorized
Tags: recipe Saag Palak Greens Vegetarian Ayurveda Reciipe
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