Sindhi Sai Bhaji | Palak chana dal
 
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Sindhi sai bhaji| Palak chana dal from traditional Sindhi cuisine, is a nutritious, healthy, vegetarian, wholesome, flavourful, protien packed recipe. In Sindhi sai means green and bhaji means vegetable. As you all know palak or spinach is a green leafy vegetable. Here palak is cooked mixing with chana dal or moong dal, onions, tomatoes, and few basic spices.
Author:
Recipe type: Main course
Cuisine: Traditional Sindhi cuisine, Indian
Serves: 4
Ingredients
  • Spinach leaves- 1 bunch
  • Dill/suaa leaves- ¼ bunch
  • Chuka/khatta patta leaves few
  • Chana dal (Bengal gram)- 1 cup
  • Potatoes- 1 (cut into small cubes)
  • Carrorts, french beans, patta ghobi, bottle gourd ½cup in all
  • Onion finely chopped 1 big size
  • Tomatoes- 3 big sized pureed
  • Garlic cloves 4 finely chopped
  • Oil- 2 tbsp
  • Cumin seeds- 1tsp
  • Green chillies- 2 (chopped)
  • Ginger- 1 piece (grated)
  • Coriander powder- 1tsp
  • Red chilli powder- 1tsp
  • Turmeric powder- ½ tsp
  • Salt- as per taste
  • Water- 3 glasses
Instructions
  1. Soak chana dal in water for 20 to 25 minutes.
  2. Clean all the three leaves properly and chop the thick stalks.
  3. Wash thoroughly with water. Chop it finely and keep it aside.
  4. In a pressure cooker heat oil and add cumin seeds. Fry for a minute.
  5. Add onion, ginger, green chillies and fry on medium heat for another minute. Then mix in soaked chana dal.
  6. Put coriander powder, red chilli powder, turmeric powder and mix well.
  7. At this stage, put all the veggies mentioned above ( i didn't) and chopped green leaves and grated tomatoes to it. Fry for 3-4 minutes.
  8. If not adding veges, then just add green leafy vegetables and grated tomatoes, and saute for 5 minutes.
  9. Add salt and mix well. Cook for 5 minutes on medium flame.
  10. Mix in water. Cover the pressure cooker with the lid and cook on high flame first.
  11. After 1 whistle turn the heat to slow and let it cook upto four to five whistles.
  12. Switch off the flame and wait for the steam to escape completely.
  13. When the pressure is released completely, open the lid and mash the whole thing with a churner(mathni).
  14. Transfer it to a serving bowl.
  15. For tadka/fodni/tempering :
  16. Heat ghee in a small pan. Once it's hot add chopped garlic to it. Lower the flame and let the colour of garlic turn light pink.
  17. Switch off the flame add red chilli powder. Pour this tadka over Sai bhaji. Garnish with ginger julliens.
  18. Sindhi sai bhaji is ready to be served. Enjoy this exotic vegetarian dish.
Recipe by Yummy tales of tummy at https://yummytalesoftummy.com/sindhi-sai-bhaji-palak-chana-dal/