Clean the leafy vegetables - soak them in water for 5 mins in a large pot. Drain the water and repeat the process at least 3-4 times. Drain and chop the leaves.
In a pressure cooker, add soaked chana dal, chopped radish and 2 cups water. Let it cook for 10 mins or upto 3 whistles.
Add the leaves and additional 1/2 cup water. Pressure cook to one whistle. Remove the lid and let it cool for sometime.
Using a mixer or hand blender, blend it into a coarse or smooth paste as per preference.
In a separate pan, heat ghee and add garlic and ginger. Sauté until the colour changes to golden brown. Add green chillies and let it cook for another minute. Add onions and sauté until the onions turns brownish.
Add maize flour/corn flour in it, mix and immediately add the leaves purée. Let it cook for 15 mins on low flame. Add salt.
In a tempering pan, heat ghee, add in the garlic cloves and sauté until they turn brown. Add red chilli powder. Switch off the flame and add thus to the saag.
Enjoy with a dollop of butter on top and makke di roti.