How to make Chana Dal Laal Saag -

A really nourishing dish this made with split Bengal gram and red amaranth leaves.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Main Ingredients : Bengal Gram, Lalmaat

Cuisine : Indian

Course : Main Course Vegetarian

For more recipes related to Chana Dal Laal Saag checkout Urad Dal Matar Fry, Kadla Curry, Lauki Chana Dal, Sindhi Sai Bhaji . You can also find more Main Course Vegetarian recipes like Mawa Kaju Matar Kelphulachi Bhaji Pithla - SK Khazana Khatte Baingan

Chana Dal Laal Saag

Chana Dal Laal Saag Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 41-50 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Chana Dal Laal Saag Recipe

  • Bengal Gram soaked and boiled ¾ cup

  • Lalmaat roughly chopped 1 medium

  • Ghee 2 tablespoon

  • Dried red chillies 2

  • Cumin seeds 1 teaspoon

  • Asafoetida a pinch

  • Fenugreek seeds (methi dana) ¼ teaspoon

  • Ginger finely chopped 1 tablespoon

  • Garlic finely chopped 1 tablespoon

  • Onions finely chopped 2 medium

  • Tomato finely chopped 1 medium

  • Red chilli powder 1 teaspoon

  • Garam masala powder 1 teaspoon

  • Turmeric powder ¼ teaspoon

  • Dried mango powder 1 teaspoon

  • Green chillies finely chopped 2-3

  • Salt to taste

  • Fresh coriander sprigs for garnishing


Step 1

Heat ghee in a non-stick pan, add dried chillies, cumin seeds, asafoetida, fenugreek seeds, ginger and garlic and sauté for a minute. Add onions and sauté till lightly browned. Add tomato and sauté for 2-3 minutes.

Step 2

Add red chilli powder, garam masala powder, turmeric powder, dried mango powder and green chillies and mix well. Add salt and mix well.

Step 3

Add red amaranth leaves and mix well. Cook for 3-4 minutes. Add Bengal gram and mix well. Cook till amaranth is done.

Step 4

Transfer the saag into a serving bowl, garnish with coriander sprig and serve immediately.

website of the year 2013
website of the year 2014
website of the year 2016
MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.