Sabz Sangar Recipe

• 100 g Sangar
• 1 Bay Leaf
• 4 tbsp Mustard Oil
• 6 Red Chilly (dry)
• 1 tsp Mustard Seeds (grounded)
• ½ cup Curd
• 1 pinch Asofetida (hing)
• 5 tsp Amchur (dry and soaked)
• ½ tsp Cumin Seeds (jeera)
• 1 cup Water
• 1 tsp Amchur
  
  For Masala
• Water, for soaking
• 1/2 tsp Sugar
• 1 tsp Garam Masala
• 1 tsp Amchur Powder
• ½ tsp Turmeric Powder (haldi)
• ½ tsp Dhaniya Powder
• ½ tsp Red Chilly Powder

• Take a bowl and soak sangar in enough water (to which 1/2 tsp haldi has been added) for whole night.
• In the morning, put the sangar in the cooker (with water) and allow one whistle, before turning off the gas.
• Strain the sangar through a strainer and preserve the strained water.
• In a small bowl, soak all the ingredients for the masala (except haldi) in enough water, for 30 minutes.
• Take a heavy bottomed pan and heat mustard oil in it.
• When hot, put grounded mustard seeds, hing, cumin seeds, bay leaf and dry red chilly in it.
• Now, add masala paste to it and mix. Put curd, sangar and soaked amchur in it and mix for 2 minutes.
• Put a cup of water in it and cook for 10 to 15 minutes on medium flame.
• When cooked, remove from flame and serve hot with dal ke paranthe.