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.
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.