Sarson ka saag

Sarson ka saag is a dish of mustard greens cooked with spices. It originated in the north of the Indian subcontinent and is popular throughout the region.[2][3][4][5][6][7][8][9][10][11][12][13][14][15][16][17]

Sarson ka saag
Makki ki roti with Sarson ka saag
CourseMain course
Place of originNorthern Indian subcontinent
Associated cuisinePakistan India[1]
Main ingredientsMustard leaves

Name

The dish is known as Sarson ka saag (सरसों का साग) in Hindi, Sarhon da saag (ਸਰ੍ਹੋਂ ਦਾ ਸਾਗ/سرھوں دا ساگ) in Punjabi,[18] Sareyan Da Saag in Dogri,[2][4][19] Sarsav nu shaak in Gujarati,[20]and Sariso Saag in Maithili.[21]

Sarson, sarhon, sareyan, etc. derive from the Sanskrit word sarśapa (Sanskrit: सर्षप) meaning mustard.[22] Saag/shaak derives from the Sanskrit Śāka meaning greens or vegetable leaves.[23]

Ingredients and preparation

Mustard is widely grown in the region for the plant's leaves, seeds and seed oil. It is harvested in winter and spring, making sarson ka saag a popular warming dish in the cooler months.[24][25][26]

There are many recipes for the dish, usually cooking the leaves in oil or clarified butter (ghee)[27] with spices such as garlic, ginger and chilli. Other spices used vary according to region and taste.

Accompaniments

The dish is often served with bread such as Makki ki roti or Bajra ki roti.[28]

See also

References
  1. Rai Gupta, Kulwant (2006). Studies in World Affairs. Vol. 2. Atlantic Publishers & Distributors. p. 289. ISBN 9788126904969.
  2. Dọgarī loka-gīta (in Hindi). Kalacarala Akādamī. 1964.
  3. Excelsior, Daily (29 September 2018). "Promotion of Dogra culture". Jammu Kashmir Latest News | Tourism | Breaking News J&K. Retrieved 16 June 2022. ..Dogra cuisine such as Pathores, Makki ki Roti and Sarson ka Saag, Keurs...
  4. Hamārā sāhitya (in Hindi). Lalitakalā, Saṃskṛti, va Sāhitya Akādamī, Jammū-Kaśmīra. 1995.
  5. Agrawal, Chandresh; books, nandini (1 June 2022). HPPSC-Himachal Pradesh Drug Inspector Exam Ebook-PDF: All Sections Covered. Chandresh Agrawal. Himachali specialities include Siddu....Makki ki Roti & Sarson Ka Saag
  6. "History - Government of Himachal Pradesh, India". himachal.nic.in. Retrieved 19 June 2022.
  7. "About District | District Hamirpur-The Veerbhumi | India". Retrieved 19 June 2022.
  8. Haryana (India) (1988). Haryana District Gazetteers. Haryana Gazetteers Organization. Some locally available green vegetables in Haryana are Channa Saag, Sarson Saag, Bathua in winter...
  9. K.S. Bhoria (1983). Haryana District Gazetteers : Gurgaon. Chandigarh, Revenue Department. Winter vegetables of Gurgaon (Haryana) include a wide range of vegetables such as (a) root crops like radish, turnip, carrot; (b) leafy cole crops, like palak, methi and sarson ka saag
  10. Haryana District Gazetteers: Karnal district gazetteer, 1883-84. Gazetteers Organisation, Revenue Department, Haryana. 1998.
  11. "Sarson ka Saag te Makki ki Roti". indianculture.gov.in. Sarson ka Saag te Makki ki Roti is a signature delicacy of Punjab.
  12. Maini, Tridivesh (2007). South Asian Cooperation & the Role of the Punjabs. Delhi: Siddharth Publications. p. 100. ISBN 9788172201869. ...traditional Punjabi delicacy of Makki Di Roti and Sarson Da Saag...
  13. Sen, Colleen Taylor (2004). Food Culture in India. Greenwood Press. p. 96. ISBN 9780313324871. Another well-known Punjabi dish is mustard greens, sarson ka saag, served with corn bread (makki ki roti) on special occasions.... An authentic version could use as much as a cup of butter! Sarson Ka Saag (Punjabi-style Greens)
  14. "This winter, Makki ki Roti is out of reach". ndtv.com. NDTV. 21 November 2009. Makki ki Roti, Sarson da Saag and white butter gives you the real flavor of Punjab.
  15. Meena, R. P. (2020). Punjab Current Affairs Yearbook 2020. New Era Publication. p. 15. Punjabi cuisine has become world-leader in the field.... "Sarso ka saag" and "makki di roti" are examples of well-known and very famous dishes.
  16. Aneja, Puneet (2013). Administrative Aspects of Tourism: A Case Study of Punjab. Unistar Books. pp. 40, 216, 258. ISBN 9789351131045. p. 40: "They could recall regional fares, e.g., in Punjab the 'Makki Ki Roti' and 'Sarson Ka Saag' is world famous food." p. 216: "But it is quite interesting to note that the local food of Punjab, which is famous around the world viz., 'Makki Ki Roti' and 'Sarson Ka Saag' ...." p. 258: "Makki Ki Roti and Sarson Ka Saag is a world famous dish of Punjab...."
  17. Bora, Anirban (22 October 2017). "How Punjab became the land of Sarson ka Saag and Lassi". economictimes.indiatimes.com. ET Bureau.
  18. Misra, Anoop (2012). Dietary Considerations in Diabetes - ECAB. Elsevier Health Sciences. p. 79. ISBN 9788131232095.
  19. Bhandari, Laveesh (2009). Indian States At A Glance 2008-09: Performance, Facts And Figures - Punjab. New York: Pearson Education. p. 29. ISBN 9788131723456.
  20. Gujarati, Team Recipe in (21 December 2022). "ઢાબા જેવુજ ટેસ્ટી સરસવ નું શાક - સરસો દા સાગ બનાવવાની રીત". Recipe in Gujarati. Retrieved 4 April 2023.
  21. "Biriya Curry: A Maithil Delicacy Made with Chickpea Greens". GOYA. 19 August 2021. Retrieved 11 April 2023. No meal within the Maithil community is considered complete without the inclusion of leafy dishes known as saag. Our cuisine is an ode to saag: bathua, laal saag, patua saag, genhari, karmi, sariso saag.
  22. McGregor, R. S. (Ronald Stuart) (1993). "The Oxford Hindi-English dictionary". dsal.uchicago.edu. Retrieved 16 June 2022.
  23. Platts, John T. (John Thompson) (1884). "A Dictionary of Urdu, Classical Hindi, and English". dsal.uchicago.edu. Retrieved 16 June 2022.
  24. "Sarson ka saag / Makki ki roti". dawn.com. 19 February 2014. Retrieved 27 February 2017.
  25. "Growing more mustard can make India self sufficient in edible oils". Gaonconnection | Your Connection with Rural India. 22 December 2021. Retrieved 16 June 2022. Mustard is cultivated extensively in north India.
  26. O'Brien, Charmaine (2013). The Penguin Food Guide to India. Penguin Books Limited. p. 38. ISBN 9789351185758. In the winter months in Punjab, a richly spiced puree of mustard greens is eaten, accompanied with roti made of ground maize and a knob of fresh, soft, crumbly gur. The classic combination is called sarson ka saag and makki ki roti. Mustard has been grown in Punjab for millennia and its oil-rich seed is an important commercial crop.
  27. Jiggs Kalra, Pushpesh Pant, "Classic Cooking Of Punjab", tumhari aisi kitasi Allied Publishers, 2004, ISBN 81-7764-566-8, page 42.
  28. Laveesh Bhandari, Sumita Kale, "Indian states at a glance, 2008-09: Punjab : performance, facts and figures", Pearson Education India, 2009, ISBN 81-317-2345-3, section 4.7.2


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