Sindhi Sai Bhaji
This hearty Sindhi spinach and lentil stew is packed with greens, tender vegetables, and a distinct punch of dill. Great paired with bhuga chawal.
Cook: 35 min · Serves 4 · Difficulty: Easy · Categories: Indian, Gluten-Free, Vegan
Why this is good to eat
Chana dal provides clean plant protein, while three varieties of greens supply iron and dietary fiber. It is deeply nourishing, naturally vegan, and fills you up without feeling heavy on a weeknight.
Ingredients
- 100 grams chana dal
- 250 grams spinach leaves
- 50 grams fresh fenugreek leaves
- 30 grams fresh dill leaves
- 1 medium potato
- 1 medium carrot
- 1 small eggplant
- 2 medium tomatoes
- 1 medium onion
- 6 cloves garlic
- 1 inch fresh ginger
- 2 green chilies
- 2 tablespoons vegetable oil
- 0.5 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 0.5 teaspoon red chili powder
- 1 teaspoon salt
- 2.5 cups water
- 1 teaspoon cumin seeds
- 2 tablespoons fresh cilantro leaves
- 1 tablespoon fresh lemon juice
Instructions
- Rinse 100 grams chana dal under cool water until the water runs clear, then place it in a bowl with 1 cup water to soak for 30 minutes.
- Wash 250 grams spinach leaves, 50 grams fresh fenugreek leaves, and 30 grams fresh dill leaves thoroughly, then roughly chop them. Peel and dice 1 medium potato, 1 medium carrot, and 1 small eggplant into bite-sized cubes. Finely chop 1 medium onion, 2 medium tomatoes, 1 inch fresh ginger, 6 cloves garlic, and 2 green chilies.
- Heat 1 tablespoon vegetable oil in a pressure cooker over medium heat, then add 1 chopped medium onion, 1 inch chopped fresh ginger, and 2 chopped green chilies. Cook for 4 to 5 minutes while stirring, until the onions turn soft and translucent.
- Add 2 chopped medium tomatoes, 0.5 teaspoon turmeric powder, 1 teaspoon coriander powder, 0.5 teaspoon red chili powder, and 1 teaspoon salt to the cooker. Cook for 2 minutes, then drain the soaked 100 grams chana dal and add it to the cooker along with the diced potato, diced carrot, diced eggplant, chopped spinach leaves, fenugreek leaves, dill leaves, and 1.5 cups water.
- Close the pressure cooker lid and cook on medium heat for 4 whistles (approximately 12-14 minutes on Instant Pot, set to high pressure with natural release). Turn off the heat and let the pressure release completely on its own before unlocking the lid.
- Mash the cooked mixture gently with a potato masher or the back of a large wooden spoon for 1 to 2 minutes until it becomes thick and cohesive, leaving small pieces of vegetables visible for texture.
- Heat 1 tablespoon vegetable oil in a small pan over medium heat, add 1 teaspoon cumin seeds and 6 finely chopped cloves garlic, and cook for 1 minute until the garlic turns golden brown. Pour the sizzling garlic oil directly over the stew, transfer to a serving dish, and garnish with 2 tablespoons fresh cilantro leaves and 1 tablespoon fresh lemon juice. Serve hot with warm flatbreads or steamed rice.
Frequently Asked Questions
How do I make Sindhi Sai Bhaji?
Rinse and soak chana dal, then chop your greens and root vegetables. Sauté aromatics in a pressure cooker, add the spices, lentils, mixed greens, and vegetables, and cook until tender before lightly mashing. Finish with a quick garlic and cumin tempering.
How long does it take to make this recipe?
Prep takes about 15 minutes to wash and chop the vegetables and soak the lentils. Cooking takes approximately 35 minutes in a pressure cooker, making the total time roughly 50 minutes.
How many servings does this recipe make?
This recipe yields 4 generous main-course servings. You can easily double or halve the quantities, adjusting the water and cooking vessel size accordingly.
Is this recipe vegetarian?
Yes, this dish is 100% lacto-vegetarian and naturally vegan. It uses lentils, spinach, dill, fenugreek, and fresh vegetables cooked in vegetable oil without any meat, dairy, or egg products.
Can I make this ahead of time?
Yes, Sai Bhaji tastes even better the next day as the earthy flavors meld together. Store it in an airtight container in the refrigerator for up to 3 days, adding a splash of warm water when reheating on the stove.