Chhath Puja 2020: How To Make Bihari-Style Lal Saag – A Traditional Chhath Puja Recipe

This year, Chhath Puja celebration began on November 18 and will end of November 21


  • This year, Chhath Puja celebration began on Nov 18 and will end of Nov 21
  • It is a 4-day festival where devotees offer their prayers to Sun God
  • Various Chhath Puja special recipes are thekua, hara chana, lal saag

The season of festivals is here. People across Bihar, Uttar Pradesh, Jharkhand and several other parts of India are immersed in the celebration of Chhath Puja. It is a 4-day festival where devotees offer their prayers to Sun God for health and prosperity. This year, Chhath Puja celebrations began on November 18 and will culminate with paying homage (arghya) to the rising sun on November 21. The final day holds the greatest significance where the devotees break a 36-hour-long nirjala fast after the puja with various traditional dishes like thekua, rasiyaw (gur ki kheer), poori, kaddu ki sabzi and more.

Another such classic Chhath Puja recipe is lal saag. Made with amaranth leaves (popularly known as red spinach), it is a simple yet flavourful addition to the celebratory feast. If you look around, you will find various recipes and cooking style of lal saag. Some include coconut flakes, while others like adding peanuts for a nutty flavour. But what remains common in all the recipes are the usage of rock salt (sendha namak) and no addition of onion and garlic. The whole idea is to make a sattvic food to keep up with the vibes and beliefs of the devotees.

We bring you a simple lal saag recipe that can be easily paired with rice, roti or even poori. Take a look!

Also Read: Chhath Puja 2020: How To Make Rasiyaw (Gur Ki Kheer) For Chhath Puja Prasad


Amaranth leaves are red in colour and resemble spinach leaves

Chhath Puja 2020: Here’s The Recipe Of Lal Saag (Amaranth Leaves Fry):


2 cups lal saag (amaranth leaves), chopped

Half teaspoon ginger, grated

2 whole dry red chilli

1 pinch turmeric

Rock salt, as per taste

Oil, to fry

2-3 tablespoon dry roasted peanuts, de-skinned (optional)


Heat oil in a pan and add ginger and red chilli. Fry till the raw smell of the ginger is gone.

Add the amaranth leaves to it and mix.

Add salt, turmeric and mix everything on a high flame for a minute or two.

Close the lid and let it cook on low flame for 6-7 minutes (until the leaves turn soft and mushy).

Open the lid and add the peanuts and cook till you get the desired texture. The saag will have a semi-dry consistency.

Transfer it to a bowl and serve.

Happy Chhath Puja 2020, everyone!


About Somdatta SahaExplorer- this is what Somdatta likes to call herself. Be it in terms of food, people or places, all she craves for is to know the unknown. A simple aglio olio pasta or daal-chawal and a good movie can make her day.

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