Have you heard of the Sajjan leaf? Researchers are calling it a "Nutritional Super Food," and after trying it, I'm obsessed. It's not only packed with health benefits but also seriously delicious.
I've been experimenting in my kitchen, and the flavors are out of this world. I wanted to bring you five of my favorite, authentic ways to turn this miraculous leaf into a family feast. Let's cook!
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1. The Ultimate Sajjan Leaf Filling (Sobji Bharta)
This is the simplest way to fall in love with Sajjan. It’s a smoky, mashed delight that’s pure comfort in a bowl.
· What You'll Need:
· 2 cups fresh Sajjan leaves
· 1 tbsp minced garlic
· 1 tsp black cumin (kalijira)
· 6 dried red chilies
· 1 tbsp finely sliced onion
· Salt to taste
· 1 tbsp mustard oil
· The Magic:
· Wash the leaves thoroughly.
· In a hot pan, dry roast the dried chilies, garlic, and black cumin until fragrant.
· Add the leaves and a pinch of salt. Cover and let them wilt down for a few minutes.
· Once cool, mash everything together with your hands or in a bowl.
· Heat the mustard oil until it shimmers, then pour it over the sliced onions and mix into the mashed leaves.
· Serve with steaming hot rice. Simple, healthy, and utterly divine.
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2. Stir-Fried Sajjan Leaves with Shrimp
A classic flavor combination where the earthy leaves meet the sweet, briny taste of shrimp.
· What You'll Need:
· 4 cups Sajjan leaves
· 100g small shrimp
· Sliced onions
· 1 tsp white cumin seeds
· 1 tsp turmeric powder
· 6 dried red chilies
· 1 tsp minced garlic
· Salt
· 6 fresh green chilies, sliced
· 4 tbsp mustard oil
· The Magic:
· Heat mustard oil in a wok. Temper with cumin seeds, dried chilies, and garlic until they sizzle.
· Add the onions and sauté until soft and translucent.
· Toss in the shrimp and turmeric, and stir-fry for a minute.
· Add the Sajjan leaves and salt. Give it a good mix, cover, and let it cook for 3-4 minutes.
· Uncover, stir-fry until dry, and finish with a generous handful of fresh green chilies.
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3. Crispy Sajjan Leaf Fritters (Bora)
Perfect for a rainy day or a delicious snack with tea. These fritters are packed with flavor and have an amazing crunch.
· What You'll Need:
· 4 cups Sajjan leaves
· Lentils (soaked)
· A pinch of cinnamon
· 1/2 tbsp ginger paste
· 1 tsp fried garlic paste
· 1/2 tsp turmeric powder
· 1 tsp chili powder
· 1 tsp roasted cumin powder
· 1 tbsp fresh green chilies
· Salt
· Rice flour (for binding)
· Mustard oil (for frying)
· The Magic:
· Drain the soaked lentils. Wash and chop the leaves.
· In a blender, combine the leaves, lentils, green chilies, and all the powdered spices. Blend into a coarse paste.
· Mix in the ginger and garlic paste, and salt. The rice flour will help bind it.
· Heat oil and drop spoonfuls of the mixture into the pan. Fry until golden brown and crispy on both sides.
· Serve hot with your favorite chutney!
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4. Sajjan Leaves with Boot Pulses (Narkol Diye)
A hearty, comforting curry where the leaves are cooked with creamy pulses and a hint of coconut.
· What You'll Need:
· 2 cups Sajjan leaves (chopped)
· 1/2 cup boot pulses
· 1/2 cup sliced onions
· 2 tbsp garlic paste
· 10 fresh green chilies
· 1/2 tsp turmeric powder
· Salt
· 3 tbsp mustard oil
· The Magic:
· Cook the boot pulses with turmeric until they are half-done.
· Add the chopped leaves, half the garlic, half the onions, a few sliced chilies, and salt.
· Once everything is cooked through, in a separate pan, heat the remaining oil and fry the rest of the garlic and onions until golden.
· Pour this fragrant oil mixture over the cooked greens and pulses. Stir well, garnish with the remaining fresh green chilies, and serve with rice.
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5. Sajjan Stalk & Lentil Curry (Data Diye Dal)
Don't throw away the stalks! They make an incredible, textured lentil curry that is a staple in many homes.
· What You'll Need:
· 200g Sajjan stalks, cut into pieces
· 250g lentils (masoor dal)
· 1 cup sliced onions
· 5 fresh green chilies, sliced
· 1 tsp turmeric powder
· 1 tsp ginger paste
· Garlic paste
· Salt
· Oil
· Fresh coriander leaves
· The Magic:
· Wash and soak the lentils. Heat oil and fry the onions until golden brown.
· Add turmeric, ginger, garlic, and salt. Stir for a minute.
· Add the drained lentils and fry for 2 minutes without water. Cover and cook on a low flame.
· Now, add a mug of water and the Sajjan stalks. Boil until the lentils and stalks are tender.
· Once the water has reduced, check for doneness. Garnish with fresh coriander and green chilies.
· Serve this comforting, unique dal with hot rice.
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