1.

Sarson ka Saag:

2.

Heat a (preferably nonstick) lar pot over medium heat. Add the mustard greens, spinach, green chili peppers, garlic, turmeric, and salt along with 2 cups of water. No need to mix. Cover and allow to simmer for 1 hour.

3.

Turn off the heat. Uncover and stir the saag, crushing garlic cloves as you mix. Use an immersion blender or transfer to a food processer to blend into a rough purée. If you see any tough stems, remove them.

4.

Turn the heat back on to medium-high. Add chickpea flour and cook for 3-5 minutes to remove the floury taste. Add the dried fenugreek leaves (methi) and stir to mix. Taste and add salt, if needed.

5.

Reduce the heat to low-medium, add 1 cup (preferably boiling) water, and allow to simmer while you proceed to the tarka. Stir occasionally. If needed, add another 1/2 cup of water to thin it out.

6.

Tadka: Heat a medium skillet over medium-high heat. Add the oil, ghee, and onion. Sauté until the onions are deep golden (~6-8 min). Add ginger and sauté for another minute. Stir this tadka into the saag and mix to combine. Garnish with cilantro and give it a stir. Top with a little butter. Serve with makki ki roti

7.

Makki ki Roti:

8.

Add chickpea flour and oat flour to a mixing bowl. In a well in the center, add hot water as needed to mold the dough into a mildly sticky and pliable ball.

9.

Break off a golf-ball-sized piece of dough and roll in between two pieces of parchment paper until it is around 1/4 inch thick.

10.

Heat a cast iron pan. Place the roti on the pan. When bubbles arise on the surface of the roti and the side that sat on the pan is golden with brown spots, flip it.

11.

Cook for 1-2 minutes on the other side before adding a small amount (1/2 tsp or so) of butter on the top. Immediately flip. Smoke will erupt slightly from the pan but that is no issue.. Continue flipping a few times for the next 1-2 minutes. It should be slightly crisp, but still a bit flexible.