Wash the leaves and separate the stems from them. Take out the soft leaves from the bunch to make the recipe. Clean and wash the leaves twice with fresh water. Keep them on a tilted plate so that all the water strains away. Now chop the leaves.
Wash the tomatoes and cut into big pieces. Wash the green chilli and separate the stems from them. Peel and wash the ginger and cut into big pieces.
Take a pan filled with 1 cup water and put the chopped leaves into it. Keep the pan on the stove. Cook the leaves with water til they turn tender. Now take another bowl and mix makka or bajra flour in1 cup water and mix well. Put this mixture into the pan once the leaves become soft. If the recipe turns too thick then add little more water to it. Put salt and red chilli powder into the pan and mix well. Stir the recipe continuously once it stars to boil. Cook the recipe on low flame for 8-10 minutes, it should not be too drippy. It should be nicely mixed. The saag is ready.
Take a small pan and heat ghee or oil into it. Put heeng, cumin seeds into the pan and let them splutter. Now add green chilli, ginger and tomato into it and roast them well. Roast the tomato till it become soft and then add the cooked saag into it. Mix them well and cook it for a while. Now put garam masala into it and mix well.
Channa Ka Saag is ready. Serve the hot and fresh channa ka Saag with makki roti or bajra roti along with jaggery to enhance the taste.