 Makki ki roti withsarson kasaag | |
| Alternative names | Sarsan da saag; sareyan da saag (Punjabi) |
|---|---|
| Course | Main course |
| Place of origin | Punjab |
| Region or state | Punjab,Jammu,Himachal Pradesh,Gujarat,Mithila |
| Associatedcuisine | India,Pakistan[1] |
| Main ingredients | Mustard leaves |
Sarson ka saag, also known assarsa da saag andsaron da saag, is a dish ofmustard greens cooked with spices. It originated in theIndian subcontinent and is well known throughout the region.[2][3][4][5][6]
The dish is known assarson ka saag inHindi andUrdu,saron da saag (orsareyan da saag) inPunjabi,[7][4][8]sarsav nu shaak inGujarati,[9] andsariso saag inMaithili.[10]
Sarson,sarhon,sareyan, and other names are derived from theSanskrit wordsarṣapa, 'mustard'.[11]Saag andshaak are derived from the Sanskrit wordśāka, 'greens; vegetable leaves'.[12]
Mustard is widely grown in the region for the plant's leaves, seeds and seed oil. It is harvested in winter and spring, makingsarson ka saag a frequently served warming dish in the cooler months.[13][14][15]
There are many recipes for the dish, usually calling for the leaves to be cooked in oil or clarified butter (ghee)[16] with spices such as garlic, ginger and chilli. Other spices may be used, varying according to region and taste.
The dish is often served with bread such asmakki ki roti orbajra ki roti.[17]
..Dogra cuisine such as Pathores, Makki ki Roti and Sarson ka Saag, Keurs...
Himachali specialities include Siddu....Makki ki Roti & Sarson Ka Saag
No meal within the Maithil community is considered complete without the inclusion of leafy dishes known as saag. Our cuisine is an ode to saag: bathua, laal saag, patua saag, genhari, karmi, sariso saag.
Mustard is cultivated extensively in north India.
In the winter months in Punjab, a richly spiced puree of mustard greens is eaten, accompanied with roti made of ground maize and a knob of fresh, soft, crumbly gur. The classic combination is calledsarson ka saag andmakki ki roti. Mustard has been grown in Punjab for millennia and its oil-rich seed is an important commercial crop.
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