Sindhi Sai Bhaji
Sai Bhaji is a traditional Sindhi curry made with palak (spinach), dal (lentil), and other vegetables. It is one of the best and most nutritious side dishes to serve with rice and roti for your meal.
Servings: 4
Calories: 155kcal
Equipment
- Pot
Ingredients
- 1 tablespoon Vegetable oil
- 1 teaspoon Cumin seeds
- ½ cup Split Chana Dal / Split Chickpeas
- 1 Onion chopped
- ½ inch Ginger grated
- 2-3 Green chilies slit
- 2 Tomatoes chopped
- 1 Potato chopped
- 1 Carrot chopped
- 6 Cauliflower florets
- ¼ cup Green peas fresh or frozen
- 1 bunch Palak Spinach, roughly chopped
- ½ teaspoon Turmeric powder
- 1 teaspoon coriander powder; add up to 2 teaspoon for a strong flavor.
- ½ teaspoon Red chilli powder
- 2 tablespoon Coriander leaves chopped
- Salt to taste
For tempering
- 1 tablespoon Vegetable oil
- 5 Crushed Garlic cloves
- ¼ teaspoon Asafoetida Hing
- 1 Dry Red chilli
Instructions
- Wash and soak the chana dal in water for 20 to 30 minutes.½ cup Split Chana Dal / Split Chickpeas
- Heat oil in a pressure cooker. Add cumin seeds and saute for a few seconds.1 teaspoon Cumin seeds, 1 tablespoon Vegetable oil
- Add onion, ginger, and green chilies and saute until the onion turns golden.1 Onion, ½ inch Ginger, 2-3 Green chilies slit
- To this, add tomatoes and cook until they become soft.2 Tomatoes
- Add all the remaining ingredients like potato, carrot, cauliflower, palak, turmeric powder, coriander powder, red chili powder and mix. Saute for 3 to 4 minutes. (You can also add other veggies like brinjal, lauki, beans, or greens like fenugreek leaves, dill leaves, etc.)1 Potato, 1 Carrot, 6 Cauliflower florets, ¼ cup Green peas, 1 bunch Palak, ½ teaspoon Turmeric powder, 1 teaspoon coriander powder; add up to 2 teaspoon for a strong flavor., ½ teaspoon Red chilli powder, 2 tablespoon Coriander leaves
- Add salt and 3 cups of water and mix well.Salt to taste
- Pressure cook for 3 whistles. (1 on high flame and 2 on medium flame, approx 15 to 20 minutes).
- Switch off the flame and let the pressure release naturally.
- Meanwhile, make the tempering - heat oil in a pan. Add garlic cloves, red chile, and hing, and saute until garlic becomes golden.1 tablespoon Vegetable oil, 5 Crushed Garlic cloves, ¼ teaspoon Asafoetida, 1 Dry Red chilli
- Open the lid of the pressure cooker and mash using a masher so that the dish turns mushy and creamy. (optional)
- Add the tempering and coriander leaves and mix well.
- Serve hot and enjoy.
Notes
- Use any vegetables of your choice. The more greens, the better. Methi or fenugreek leaves and dill leaves are often added.
- Brinjal, if available, add, as it gives a creamy texture.
- Vary the amount of green chili and red chili powder as per your taste.
- If you do not have a pressure cooker, cook in the pot. The time may be around 40-45 minutes.
- Any leftovers can be stored in the refrigerator for 2 to 3 days.
- If chana dal is unavailable, use any lentil (dal) like toor dal or mong dal to make this dish.
Nutrition
Calories: 155kcal | Carbohydrates: 21g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Sodium: 106mg | Potassium: 609mg | Fiber: 5g | Sugar: 6g | Vitamin A: 3270IU | Vitamin C: 43mg | Calcium: 50mg | Iron: 2mg