Chhath Puja 2020: How To Make Bihari-Style Lal Saag – A Traditional Chhath Puja Recipe

This 12 months, Chhath Puja party started on November 18 and can finish of November 21


  • This 12 months, Chhath Puja party started on Nov 18 and can finish of Nov 21
  • It is a 4-day pageant the place devotees be offering their prayers to Sun God
  • Various Chhath Puja particular recipes are thekua, hara chana, lal saag

The season of gala’s is right here. People throughout Bihar, Uttar Pradesh, Jharkhand and a number of other different portions of India are immersed within the party of Chhath Puja. It is a 4-day pageant the place devotees be offering their prayers to Sun God for well being and prosperity. This 12 months, Chhath Puja celebrations started on November 18 and can culminate with paying homage (arghya) to the emerging solar on November 21. The ultimate day holds the best importance the place the devotees smash a 36-hour-lengthy nirjala rapid after the puja with more than a few conventional dishes like thekua, rasiyaw (gur ki kheer), poori, kaddu ki sabzi and extra.

Another such vintage Chhath Puja recipe is lal saag. Made with amaranth leaves (popularly referred to as crimson spinach), this is a easy but flavourful addition to the celebratory ceremonial dinner. If you go searching, you are going to to find more than a few recipes and cooking taste of lal saag. Some come with coconut flakes, whilst others like including peanuts for a nutty flavour. But what stays not unusual in the entire recipes are using rock salt (sendha namak) and no addition of onion and garlic. The complete concept is to make a sattvic food to stay alongside of the vibes and ideology of the devotees.

We deliver you a easy lal saag recipe that may be simply paired with rice, roti and even poori. Take a glance!

Also Read: Chhath Puja 2020: How To Make Rasiyaw (Gur Ki Kheer) For Chhath Puja Prasad


Amaranth leaves are crimson in color and resemble spinach leaves

Chhath Puja 2020: Here’s The Recipe Of Lal Saag (Amaranth Leaves Fry):


2 cups lal saag (amaranth leaves), chopped

Half teaspoon ginger, grated

2 complete dry crimson chilli

1 pinch turmeric

Rock salt, as in step with style

Oil, to fry

2-three tablespoon dry roasted peanuts, de-skinned (non-compulsory)


Heat oil in a pan and upload ginger and crimson chilli. Fry until the uncooked scent of the ginger is long gone.

Add the amaranth leaves to it and blend.

Add salt, turmeric and blend the whole lot on a top flame for a minute or two.

Close the lid and let it prepare dinner on low flame for six-7 mins (till the leaves flip cushy and comfortable).

Open the lid and upload the peanuts and prepare dinner until you get the specified texture. The saag can have a semi-dry consistency.

Transfer it to a bowl and serve.

Happy Chhath Puja 2020, everybody!


About Somdatta SahaExplorer- that is what Somdatta likes to name herself. Be it relating to meals, other people or puts, all she craves for is to understand the unknown. A easy aglio olio pasta or daal-chawal and a just right film could make her day.

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