Sarso ka sag

Cut and wash mustard leaves. In a pressure cooker add the leaves, chickpea split and 2 green chillies. Add half a glass water and cook till 4-5 whistles. Once cooled down blend it till you get a smooth paste.

Now take a pan and add ghee in it. When hot add ginger and garlic in it. Add 1 green chilli chopped. Add onions and tomatoes. Cook till they turn soft, then add salt and chilli powder to it. Cook for 5 minutes then add blended mustard leaves to it. Cook for 10 minutes par till you get the desired consistency. Serve it with a spoonful butter on top and enjoy.