Sindhi Sai Bhaji | Spinach Lentil Vegetable

Sindhi Sai Bhaji | Spinach Lentil Vegetable | Sindhi Style Dal Palak | Easy Saibhaji Recipe | How to make Sai Bhaji in Pressure Cooker 

Sindhi Sai Bhaji | Spinach Lentil Vegetable | Sindhi Style Dal Palak | Easy Saibhaji Recipe | How to make Sai Bhaji in Pressure Cooker with step by step instructions

Sai Bhaji in pressure cooker saves time and fuel. It minimizes loss of nutrients as well as ensures that the greens are mashed while the chana dal retains its shape.

This Sindhi Style Dal Palak is a nutritious blend of lentils and leafy vegetables. Typically it is made with spinach, Chana dal, sorrel (chukka), dill (sua), fenugreek leaves, colocasia (arvi), eggplant, tomatoes, onions, ginger, basic dry spice powders, and tempering with garlic or cumin seeds.

Easy Sai Bhaji Recipe can also be cooked with leaves such as spinach, coriander, and fenugreek leaves with Chana dal  instead of sorrel, dill, and other vegetables. Moreover, nowadays with the fuss that children make, this easy version of Sai Bhaji suits everyone’s liking. Have this with Sindhi Tairi , Koki, Roti or Rice.

This healthy Spinach Lentil Vegetable is packed with nutrients such as Vitamin A, Vitamin C, Vitamin K, potassium, iron, fibre from the leafy vegetables, and proteins from the Chana dal lentil.

Dal Pakwan is another popular Sindhi breakfast made with Chana Dal and Moong dal. The nectarous gulab jamuns are always welcome as a dessert.

‘Sai’ in Sindhi means  green and ‘bhaji’  means vegetables

Video – How to Make Sindhi Style Dal Palak

If you have enjoyed the video, do Subscribe to My Culinary Expressions YouTube channel for more interesting food videos.

Ingredients to make Sindhi Sai Bhaji

• Leafy vegetables – The mainstay is spinach, with tanginess provided by sorrel leaves (Chukka) and dill leaves (Sua). If chukka or dill leaves aren’t available, add a few more tomatoes instead. Avoid big, tough spinach leaves. The addition of a few coriander and fenugreek (methi) leaves enhances the aroma and flavour of Sai Bhaji. It is crucial to thoroughly wash the leafy vegetables When fenugreek leaves are not in season, use a little kasoori methi or just omit.
• Lentil / Dal– Generally Chana Dal is used in Sai Bhaji.  However, some people  may prefer split green moong dal. I have also heard people use toovar (arhar) dal when their stocks run out. You see such is the adoration for Sai Bhaji.
• Onion –  A little onion is added for its unique flavour. Those who don’t eat can omit it.
• Raw Mango:  A wee bit of raw mango ‘kairi’ adds to the tanginess.
• Tomatoes – Imparting tanginess.
• Ginger- Added for flavour and digestion. Green chilies- According to your preference.
• Garlic – Essential for the tempering. Those who don’t eat garlic,  temper with cumin (Jeera)
• Spices – Salt, coriander powder, red chilli powder, turmeric powder

How to make Sai Bhaji in Pressure Cooker 

with step by step photos

Cleaning, Chopping and Soaking

Firstly, pluck and sort the green leaves. Then wash and chop them.

Similarly peel and chop tomatoes and onions.

Likewise wash and chop chilies, garlic and ginger.

Soak the Chana dal for around twenty minutes.

First Pressure Cook

Now in a pressure cooker, add chopped spinach, tomatoes, fresh coriander, fenugreek leaves, onion, ginger,  and green chilies.

Now add turmeric powder, salt, and water.

Pressure cook for 3 whistles over medium flame.

When steam escapes, open the cooker.

Second Pressure Cook

Slightly mash the spinach..

Add the Chana dal and raw mango.

Pour a little more water if needed.

Pressure cook for 15 minutes on low flame. Some people add the Chana dal along with the other ingredients. I prefer this method because it gives a smooth Sai Bhaji with the Chana dal retaining its shape.  

Tempering

Finally for the tempering, sprinkle coriander powder and chilli powder over the Sai Bhaji..

Heat oil in a pan and sauté garlic till light brown and aromatic.

Pour this tempering over the Sai Bhaji and mix gently.

Cover at once and keep aside for 15 minutes for the flavours to blend.

Serve with Sindhi Tairi , Koki, Roti or Rice

You might also like to try out some other recipes:

Paneer Makhni

Tomato Dal

Chunky Soya

How To Make Perfect Sai Bhaji

Clean, wash and finely chop leafy and other vegetables .

The criterion for a perfect Sai Bhaji is a smooth Bhaji with the Chana dal retaining its shape. It shouldn’t be either too thick  or runny.

Chana dal is highly recommended but you may swap it with green or yellow split moong dal..

During tempering the garlic should just be sautéed till brown but not burnt.

You can omit onions and swap garlic with cumin seeds.

Recipe Card

Sindhi Sai Bhaji | Spinach Lentil Vegetable

Sindhi Sai Bhaji | Spinach Lentil Vegetable is a nutritious blend of lentils and leafy vegetables. Typically it is made with spinach, Chana dal, sorrel (chukka), dill (sua), fenugreek leaves, colocasia (arvi), eggplant tomatoes, onions, ginger, basic dry spice powders, and tempering with garlic or cumin seeds.

5 from 7 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

soaking time for dal 20 minutes mins

Course Main Course

Cuisine Sindhi

Servings 4

Ingredients

  

• 200 gm spinach cleaned , washed and chopped
• 50 gm coriander leaves cleaned, washed and chopped
• 50 gm methi leaves cleaned washed and chopped
• 1/8 cup chana dal
• 1 small onion chopped
• 1 raw mango small
• 2 medium tomatoes peeled and chopped
• 2 green chilies chopped
• ½" piece ginger chopped
• ½ tsp turmeric powder
• ¼ tsp red chili powder
• 1 tsp coriander powder
• Salt to taste
• 2-3 cloves garlic chopped
• 2 tsp oil
• ¼ cup water

Instructions

 

Cleaning, Chopping and Soaking

• Firstly, pluck sort the clean leaves. Then wash and chop them
• Similarly peel and chop tomatoes and onions.
• Likewise wash and chop chilies, garlic and ginger.
• Soak the Chana dal for around twenty minutes.

First Pressure Cook

• Now in a pressure cooker, add chopped spinach, tomatoes, fresh coriander, fenugreek leaves, onion, ginger,  and green chilies.
• Now add turmeric powder, salt, and water.
• Pressure cook for 3 whistles over medium flame.
• Once pressure is released open the cooker

Second Pressure Cook

• Slightly mash the spinach..
• Add the Chana dal and raw mango.
• Pour a little more water if needed.
• Pressure cook for 15 minutes on low flame.

Tempering

• Finally, sprinkle coriander powder and chili powder over the Sai Bhaji.
• Heat oil in a pan and sauté garlic till light brown and aromatic.
• Immediately pour this hot oil over the Sai Bhaji and mix gently.
• Cover at once and keep aside for 15 minutes for the flavours to blend.
• Serve with roti or pulao.

Notes

• All the leafy and other vegetables used should be cleaned and chopped finely.
• The criterion for a perfect Sai Bhaji is a smooth bhaji with the Chana dal retaining its shape. It shouldn’t be either too thick  or runny
• Chana dal is highly recommended but you may swap it with green or yellow split moong dal.
• During tempering the garlic should just be sautéed till brown but not burnt.
• You can omit onions and swap garlic with cumin seeds.

Keyword Chetichand, Gluten free, saibhaji recipe, Sindhi Sai bhaji Recipe, Vegan, Vegetarian

You can follow me on Facebook, Pinterest, or Instagram

Thank you for stopping by my blog. Your feedback and comment is much appreciated.  Hope you have enjoyed reading this post. Do not forget to Like and Subscribe.

Will be back with another interesting post.

Until then

Stay Bright!

Pin for future reference