Boil 1 litre water add soaked dal, peanuts and coconut and cook for 5 minutes
Now add chopped Colocosia leaves and cook till leaves becomes soft
This will take 10 minutes, meanwhile mix besan, tamarind puree and make thick batter using water
Add jaggery and mix it.
Add this jaggery besan mix to the boiling mixture
And stir it continuously
Add salt
For tempering heat oil in a pan add mustard seeds, heeng, Turmeric and red chilli powder
Add this tempering to the saag
Boil it for 2-3 minutes and serve it with nice steam rice or phulkas
