If you make Chana ka Saag with this recipe, everyone will be licking their fingers — don't forget to add this secret ingredient!

Just like chickpeas, their greens (chana ka saag) are also loaded with nutrients and help keep you healthy during the winter. These greens are rich in protein, fiber, and essential vitamins, making them a great addition to your cold-weather diet. You can easily find chickpea greens in the market, or even grow them at home — they’re ready to harvest in just about a month.

Chana ka saag is cooked with minimal oil and spices, yet when made the right way, it has a naturally delicate and earthy flavor. It pairs beautifully with wheat roti, millet roti, or even with steamed rice. Let’s see how to make it the traditional way, with a simple addition that enhances both taste and nutrition.

Ingredients for Chana ka Saag

• Chana saag (chickpea greens) – 250 grams

• Green chillies – 2 to 3 (finely chopped)

• Ginger – 1 inch piece (grated or ground)

• Tomatoes – 2 (finely chopped)

• Ghee or oil – 1 tablespoon

• Asafoetida (hing) – 2 pinches

• Cumin seeds – ½ teaspoon

• Salt – to taste

• Red chilli powder – ¼ teaspoon

• Corn flour – 2 teaspoons

• Chana dal (split Bengal gram) – 1 tablespoon (soaked)

Preparation

Clean and prepare the greens:
Pick and remove the hard stalks from the chickpea greens. Wash thoroughly and chop them roughly. Let them drain in a mesh basket.

Prep the rest of the ingredients:
Remove stems from green chillies and chop them. Grate or grind the ginger. Chop the tomatoes. Soak the chana dal for about 15–20 minutes so it becomes soft and easy to cook.

How to make Chana Saag

In a heavy-bottomed pan, add the chopped greens and the soaked chana dal. Cook on medium heat until the greens turn soft.

Mix the corn flour in a small bowl of water to make a smooth paste (no lumps), and add it to the greens. Stir well.

Add salt and red chilli powder. Lightly mash the dal and greens to get a creamy, smooth texture. Let it cook for a few more minutes.

In another pan, heat ghee or oil. Add asafoetida, cumin seeds, and green chillies. Once they splutter, add tomatoes and ginger and sauté till the tomatoes are soft and the oil starts to separate.

Pour this tempering (tadka) over the saag and mix everything well. Cook together for 2–3 minutes on low flame.

Your aromatic, flavorful Chana ka Saag is ready! Serve it hot with makki ki roti, bajra roti, or steamed rice for a comforting winter meal.

Chef’s Tip

Adding corn flour and a little chana dal not only enhances the saag’s texture but also reduces its natural astringency, giving it a smoother taste. Plus, it boosts the protein content — making the dish both delicious and wholesome.