Green leafy vegetables are a winter delicacy as well as a powerhouse of nutrition. Among them, chickpea greens (chana saag) hold a special place in rural North India, especially in Purvanchal. In villages, people often enjoy tender chickpea leaves raw in the fields with just salt and chutney. This fresh winter treat has a slightly astringent taste, but when cooked with the right ingredients and traditional techniques, it transforms into a rich, creamy, and flavorful dish known as Chana Ghotma Saag.

Just like chickpeas, their greens are rich in iron, fiber, and essential vitamins and minerals. Their natural warming properties make them especially beneficial during winter. When cooked with mustard oil, garlic, onion, and green chilies, the saag becomes both delicious and nourishing. Here’s how you can prepare this traditional Purvanchal-style recipe at home.

Ingredients

• Chickpea greens (Chana saag) – 500 grams

• Bathua (lamb’s quarters) – 250 grams (helps reduce bitterness)

• Garlic – 10–12 cloves

• Green chilies – 3–4

• Water – 1 glass

• Gram flour or corn flour – 1/4 cup

• Water for slurry – 1/2 cup

• Green peas – 1 cup

• Salt – to taste

Ingredients for Tempering (Tadka)

• Mustard oil – 4 tablespoons

• Garlic – 12–15 cloves (crushed)

• Green chilies – 2

• Dried red chilies – 2

• Asafoetida (hing) – 2 pinches

Method

1. Remove the thick stems from the bathua leaves. Clean and wash both the chickpea greens and bathua thoroughly, then chop them roughly.

2. If using a new clay pot, rinse it well with salt to remove any dirt or grit.

3. Add the chopped greens to the pot along with salt, garlic, green chilies, and half a glass of water. Cover and cook until the greens are completely soft.

4. Once cooked, mash the greens thoroughly using a wooden masher until you get a smooth, creamy texture.

5. Add the green peas and let them cook for a few minutes.

6. Mix the gram flour or corn flour with water to form a smooth slurry and add it to the saag. Cook for a few more minutes until the peas are tender and the saag thickens nicely.

7. For the tempering, heat mustard oil until it begins to smoke lightly. Add crushed garlic and fry until golden.

8. Break the dried red chilies and add them to the oil, followed by green chilies and asafoetida.

9. Immediately pour this tempering over the saag, mix well, and cover the pot so the flavors are absorbed.