Arbi Patta Aur Channa Dal Saag (colcassia Leaves Cooked With Dry Fruits And Bengal Gram)

Arbi leaves are commonly cooked in Northern and Eastern India. The traditional recipe made up of arbi leaves is ‘ Rikwatch’, which is made on many festivals and ceremonial celebrations in Bihar and Uttar Pradesh. Many people avoid eating Arbi leaves as it may cause irritation in throat (particularly if it is wild arbi leaves). To avoid such irritation you should cook only the ‘ sweet arbi leaves’, which are quite smaller in size than wild leaves and are very tender. Here is one easy recipe made of arbi leaves.

Arbi aur channa dal saag
Arbi leaves (Colcassia leaves) – 20 leaves
Channa dal (Split Bengal gram) – 4 tablespoon (Soaked in water for an hour)
Narial (Coconut) – 2 tablespoon (chopped in small pieces)
Kaju (Cashew) – 2 tables spoon
Salt – as per your taste.
Gur (Jagerry) – 1 and ½ tablespoon (Grated)
(For Tempering)
Curry leaves – 10 pieces
Hing (Asafoetida) – a pinch
Jeera (Cumin seeds) – ¼ tablespoon
Oil – 1 tablespoon
Wash and clean arbi leaves and chop them finely.
Switch on the gas and keep 2 cups of water in a vessel to boil.
Once the water starts boiling, add the chopped arbi leaves along with channa dal, coconut and kaju.
Mix salt and put a lid on. Let it cook till the saag is done and arbi leaves and channa dal turns soft. It will take around 20 mintues.
Once the saag is done, evaporate the excess water by increasing the flame. Add jaggery and mix well.
Now switch off the flame and start the preparation for tempering.
Heat oil in a small pan and add zeera and hing. Wait for few seconds and then add curry leaves. Once it starts splutter, pour the tempering over the arbi saag. Mix well and serve with besan paratha.