SARSON KA SAAG ? MUSTARD GREENS ! HEALTH BENEFITS, USES AND HOW TO MAKE SARSON KA SAAG:

 SARSON KA SAAG:

Sarson plant is a common name for mustard plant,

which belongs to the Brassicaceae family. It is a cool-season crop that is cultivated for its seeds and leaves. 

The seeds are used as a spice and oil, while the leaves are used to make a dish called sarson ka saag. Sarson plant is native to cooler regions of North Africa, temperate regions of Europe, and parts of Asia Pakistan and India.

 It can grow up to 1.2 m (3 ft 11 in) tall and has yellow flowers with four petals. Sarson plant is also known by other names, such as black mustard, field mustard, toria, and yellow sarson.

Sarson is the Urdu Hindi/Punjabi word for mustard, which is a plant that produces edible leaves, seeds, and oil.

Sarson is also the name of a dish made from mustard greens and other leafy vegetables, cooked with spices and ghee. Sarson ka saag is a popular winter delicacy in the north of the Indian subcontinent, especially in Punjab. 

Sarson is a variety of Indian and Pakistani colza, which is a type of oilseed crop that belongs to the same family as mustard. 

Sarson is grown for its seeds, which are used to make vegetable oil and animal feed. Sarson oil is also used as a fuel and lubricant. Sarson is also known as Brassica campestris sarson or Brassica rapa sarson.

Sarson ka saag is a traditional dish from the Punjab region of India and Pakistan, made from mustard greens and other leafy vegetables. 

It is a winter delicacy, as the mustard greens are in season and have a spicy and bitter taste that warms up the body. 

Sarson ka saag is usually eaten with makki ki roti, a flatbread made from cornmeal, and topped with white butter, jaggery, and a glass of masala chaas. 

    HEALTH BENEFITS OF SARSON KA SAAG:

This is a hearty and satisfying meal that offers many health benefits.

BOOSTING THE IMMUNE SYSTEM AND FIGHTING INFECTION: Sarson ka saag is rich in vitamin C,

which is a powerful antioxidant that helps protect the body from oxidative stress and free radical damage. 

Vitamin C also supports the production of white blood cells, which are essential for fighting off pathogens and diseases. Sarson ka saag also contains ginger, garlic, onion, and green chilies, which are natural antimicrobial agents that can help prevent or treat common colds, flu, and sore throat.

IMPROVING DIGESTION AND PREVENTING CONSTIPATION:  Sarson ka saag is high in fiber, which helps regulate the bowel movements and prevent constipation. Fiber also feeds the beneficial bacteria in the gut, which are important for maintaining a healthy digestive system and immune system.

Sarson ka saag also contains makki ka atta, which is cornmeal flour, that adds bulk and texture to the saag and helps it digest better. Makki ka atta is also gluten-free, which makes it suitable for people with gluten intolerance or celiac disease.

SUPPORTING BONE HEALTH: Sarson ka saag is a good source of calcium, which is essential for building and maintaining strong bones and teeth.

 Calcium also helps regulate the muscle and nerve functions and blood clotting. Sarson ka saag also contains vitamin K, which is important for the synthesis of osteocalcin, a protein that helps bind calcium to the bones and prevents bone loss. Vitamin K also helps prevent excessive bleeding and bruising.

LOWERING BLOOD PRESSURE AND CHOLESTEROL LEVELS: Sarson ka saag is low in sodium and high in potassium, which helps balance the fluid and electrolyte levels in the body and lower the blood pressure. 

Potassium also helps relax the blood vessels and improve the blood flow and oxygen delivery to the organs. Sarson ka saag also contains omega-3 fatty acids, which are beneficial for the heart and brain health.

 Omega-3 fatty acids help lower the triglycerides

and LDL cholesterol levels, which are the bad types of cholesterol that can clog the arteries and increase the risk of heart attack and stroke. Omega-3 fatty acids also help reduce inflammation and improve the mood and cognitive function.

ENHANCING THE SKIN AND HAIR HEALTH:

Sarson ka saag is rich in vitamin A, which is vital for the growth and repair of the skin and hair cells.

 Vitamin A also helps maintain the integrity of the mucous membranes and the eyesight. Vitamin A also helps protect the skin from sun damage and aging signs, such as wrinkles, sagging, and pigmentation.

 

Sarson ka saag also contains iron, which is essential for the production of hemoglobin, the protein that carries oxygen to the cells. Iron deficiency can cause anemia, which can lead to pale skin, brittle nails, and hair loss.

Sarson ka saag is not only a tasty and filling dish, but also a nutritious and healthy one. It can be enjoyed by people of all ages and backgrounds, as it is easy to prepare and adaptable to different preferences and dietary needs. 

Sarson ka saag is a great way to incorporate more greens into your diet and reap their benefits.

              SARSON KA SAAG RECIPE: 

Sarsoo ka saag is a delicious and nutritious dish made from mustard greens and other leafy vegetables. It is a traditional recipe from the Punjab region of India and Pakistan, and is usually eaten with makki ki roti, a flatbread made from cornmeal. Sarsoo ka saag is a winter specialty.

                    HERE'S THE RECIPE:

To make sarsoo ka saag, you need to wash and chop the mustard greens, spinach, bathua, radish, and fenugreek leaves. You can also add other greens like collard greens or kale if you like.

 Then you need to steam or pressure cook the greens with some salt and water until they are soft and green. You can then puree the greens or mash them with a wooden spoon, depending on how smooth or chunky you want your saag to be. 

You also need to add some makki ka atta, which is cornmeal flour, to thicken the saag and give it a nice texture.

The next step is to temper the saag with some

spices and aromatics. You need to heat some ghee or oil in a pan and fry some chopped ginger, garlic, onion, and green chilies.

 You can also add some red chili powder, garam masala, and coriander powder for more flavor. Then you need to add the saag to the pan and simmer it for a few minutes, stirring occasionally. You can adjust the salt and spice level according to your taste.

     IT'S CALLED HERBS TREAT AND TASTE :