Sarson Da Saag, Makki Di Roti, Makhan & Lassi: The Identity of Punjab- Home made delicious Dish

# **Sarson Da Saag, Makki Di Roti, Makhan & Lassi: The Identity of Punjab**

The fragrance of Punjab’s soil, the aroma of mustard fields, and the sweetness of homemade butter—all these come together to create the **authentic taste of Punjab**. **Sarson da saag, makki di roti, makhan, and lassi** are not just food; they are **a legacy and a cultural identity of Punjab**. This is a dish that belongs to **everyone, rich or poor**. No matter which village you visit in Punjab, you will find this meal in every household, where serving food with love is considered the greatest virtue.



### **A Dish Shared by All in Punjab**

The rustic taste of **makki di roti** and the rich flavors of **sarson da saag** are not the property of any rich or poor person; **they belong to every Punjabi**. Whether you visit a home, a roadside dhaba, or a community kitchen (langar), you will find this dish **equally loved by all**. **Punjab’s flavors do not differentiate between rich and poor.**

During the spring season, when the **mustard fields turn golden yellow**, everyone starts preparing **saag**. **Women in Punjabi households wake up early, pluck fresh mustard leaves, wash them thoroughly, and cook them with love.** This is not just about food; it is **a symbol of unity**—where families sit together, eat saag and makki di roti, and share warmth and love.

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## **Recipe for Sarson Da Saag, Makki Di Roti, Makhan & Lassi**

### **1. Sarson Da Saag Recipe (Mustard Greens Curry)**

#### **Ingredients**

- 500g **sarson leaves** (mustard greens)

- 200g **bathua** (goosefoot greens)

- 100g **palak** (spinach)

- 2 **green chilies**

- 1-inch piece **ginger**

- 5-6 **garlic cloves**

- 2 **onions (chopped)**

- 2 **tomatoes (chopped)**

- 2 tbsp **corn flour (makki da atta)**

- 2 tbsp **desi ghee (clarified butter)**

- 1/2 tbsp **salt**

- 1/2 tbsp **red chili powder**

- 1/2 tbsp **turmeric powder**

#### **Method**

1. **Cleaning the Greens** – Wash the mustard, bathua, and spinach leaves thoroughly and chop them.

2. **Cooking the Greens** – In a pressure cooker, add the leaves, green chilies, ginger, and a cup of water. Cook for 2-3 whistles.

3. **Preparing the Masala** – In a pan, heat ghee, sauté onions, tomatoes, and garlic with spices.

4. **Blending the Saag** – Mash the cooked greens and mix them into the masala.

5. **Thickening with Corn Flour** – Add corn flour to thicken the saag.

6. **Final Tadka with Ghee** – Top with homemade butter or desi ghee and serve hot.

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### **2. Makki Di Roti Recipe (Corn Flatbread)**

#### **Ingredients**

- 2 cups **corn flour (makki da atta)**

- 1/2 tsp **salt**

- **Warm water (for kneading dough)**

- **Desi ghee or butter (for serving)**

#### **Method**

1. **Kneading the Dough** – Mix corn flour with warm water and knead a soft dough.

2. **Making the Roti** – Flatten the dough by hand or with a rolling pin (should be neither too thick nor too thin).

3. **Cooking on Tandoor or Pan** – Cook on a clay tandoor or iron pan until golden brown.

4. **Serving with Butter** – Top with homemade butter and serve hot.

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### **3. Makhan (Homemade Butter)**

In Punjab, every household extracts **butter from fresh milk** and serves it directly on saag. The taste of this homemade butter is **incomparable**.

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### **4. Lassi Recipe (Sweet or Salty Buttermilk)**

#### **Ingredients**

- 2 cups **curd (yogurt)**

- 1 glass **cold water**

- 2 tbsp **sugar (for sweet lassi) or salt (for salty lassi)**

- 1 tbsp **cream (malai)**

- **Mint leaves or roasted cumin powder (for garnish)**

#### **Method**

1. **Blending the Yogurt** – Mix yogurt with water and churn well.

2. **Adding Sweet or Salty Flavor** – Add sugar for sweet lassi or salt for salty lassi, as per preference.

3. **Garnishing** – Top with fresh cream, mint leaves, or roasted cumin powder.

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## **The True Taste of Punjab**

In Punjab’s villages, **this meal is enjoyed equally by everyone**. **Whether rich or poor, every farmer, every family relishes this dish together.** During springtime, **sarson da saag, makki di roti, homemade butter, and lassi** become the essence of Punjab, much like a folk song that lives on in people’s hearts:

_"Makki di roti, sarson da saag,

Sweet butter that melts in your mouth,

A big glass of lassi, refreshing and grand,

No taste in the world matches Punjab’s land!"_

This meal is not just food—it is an **emotion, a tradition, and a heritage** that **lives in every Punjabi’s heart and is served with love to every guest.**