Masalay piyo Saag

Method

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1. 1

   Soak the Bengal gram in water for 1 hour before you start.

2. 2

   Cut the tomatoes and brinjal into small pieces. Peel the yam and potato and cut them small. Wash the lotus stem and slice it into rounds.

3. 3

   Heat the oil in a toap (pot) on a medium flame. When hot, add the asafoetida and chopped green chillies. As they start to temper, add the soaked Bengal gram and all the chopped vegetables except the tomatoes. Pour in 2 cups of water.

4. 4

   Cover the pot with its rekabi (lid) and cook until the lentil and vegetables are almost tender.

5. 5

   Add the tomatoes with the dry mango powder, turmeric and red chilli powder, and cook for about 8–10 minutes. Stir the vegetables and mash them lightly with a round spoon — this thickens the saag and mixes the vegetables together.

6. 6

   Cook a few minutes more, until the saag is slightly thick. Stir in the salt and the coriander-cumin powder, garnish with chopped coriander, and serve hot.