Pui saag, The Bengali way!

So, being Bengali we usually eat heavy oily curries. Occasionally an oil free dish is made using Pui saag otherwise known as Malabar Spinach. This light brothy aromatic curry is bursting with flavour and nutrients. My husband loves this as it aids in his heartburn issues. whenever he's feeling under weather and if I have all the ingredients I cook this up.

Growing up my mum would always cook this for us, at the time I didn't like the taste of Pui Saag but as I got older and started to cook it myself I have now become hooked!

A little note – don’t discard the stems, just choose wisely. The trick is to bend the stems while cleaning the pui saag, if it doesn’t snap, discard. If it snaps, it is tender to use and won’t be fibrous when eating.

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INGREDIENTS

• Pui saag / Malabar spinach

• Hot chillies

• Moshur Daal / red lentils

• Garlic

• Onions

• Dry prawns /chingri shutki

• Salt to taste

• Turmeric - 1/4 Tsp

• Red chilli powder - 1/4 Tsp

• Coriander Powder - 1/4 Tsp

METHOD

• Clean and prep the pui saag

• Clean and prep the dry prawns

• Clean and drain the red lentils / daal

• Add the garlic, onions, lentils, hot chillies and spices to a pan

• add water as desired

• mix everything really well

• cover with a lid and bring to a rolling boil

• After 10 mins check to see whether the daal is half cooked

• Once the daal is half cooked add the chopped pui saag

• combine well and cook for a further 10 mins

• check the seasoning and turn off the flame

• Serve on its own or with boiled rice

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You can use less daal or more. Make it less soupy and more rich and thick! All you need to do is adapt it to your taste. One thing to remember, is this dish MUST include dry prawns. Dry prawns add a whole new flavor profile to the pui saag. Pui saag and dry prawns are truly a match made in heaven!

I do hope you enjoy this and make it for yourself! Please do share your thoughts in the comments or tag me on my socials.