Sindhi Sai Bhaji | Palak chana dal | Chana dal Palak | How to make Sindhi sai bhaji at home | Garlicky chana dal palak recipe with step by step instructions and pictorial presentation
What is Sindhi Sai bhaji| Palak chana dal?
Sindhi sai bhaji| Palak chana dal from traditional Sindhi cuisine, is a nutritious, healthy, vegetarian, wholesome, flavourful, and protien packed recipe.
In Sindhi sai means green and bhaji means vegetable. In other words, palak means spinach, is a green leafy vegetable. Here palak is cooked mixing with chana dal or moong dal, onions, tomatoes, and few basic spices.
Sai bhaji is made in many different ways in Sindhi homes. My Mom taught me to use Palak leaves, sua/dill leaves and green sorrel leaves/khatta patta(chukka in Sindhi) for making Sai bhaji.
Whereas my MIL uses assorted veges like bottle gourd, carrots, french beans and potatoes, for instance.
Sindhi sai bhaji is made using green leaves and veges, which are cooked in addition with Chana dal/Split chickpeas and few basic spices in form of curry, known as Sai bhaji. It’s then mashed to make a thick paste like consistency.
How to make Sindhi Sai Bhaji?
The Sindhi’s signature style Sai bhaji is cooked basically with spinach, dill, sorrel leaves and chana dal.
As i mentioned earlier it depends upon the family’s preference. Some make it with assorted vegetables or whatever vegetables is in the fridge, and some without it.
It is cooked to perfection and is tempered with ghee, garlic and red chilli powder.
What if khatta patta/chukka is not available
Khatta patta/chukka is very rare at my place too. Post my marriage here in Mumbai, i have never cooked sai bhaji with chukka. However that hasn’t stopped me cooking this nutritious curry.
So always replace the khatta patta/ chukka with more tomatoes in making Sai bhaji, because chukka acts as a souring agent.
In conclusion, sai bhaji can be made with whatever ingredients are available in your pantry.
Sindhi’s favourite
Ask any Sindhi about their favourite dishes, the unanimous answer would be Sai bhaji and Sindhi kadhi above all.
I must confess that this was not my favorite some years ago. But after the birth of my children, however i changed my eating habits to teach my kiddos to eat more of green vegetables.
I always pair sai bhaji with some exciting Bathua raita and any side dish like shallow fried brinjals & potatoes. I serve it with vegetable pulao and trick my family to eat more of nutritious vegetables.
Serving suggestions
The delicious sai bhaji tastes best when paired with plain steamed rice, bhuga chawar/caramlised onion rice, or vegetable pulao.
Or it can be served with Fulka/roti/chapati as this can be a great tiffin box/lunch box recipe.
The consistency of dal palak for lunch box should be kept a bit thick, however not mashed fully, beacuse it can be served with chapati, as shown in the picture below.
Clean all the three types of leaves properly and chop off the thick stalks. After that wash throughly with water. Chop it finely and keep it aside.
In a pressure cooker, heat oil and add cumin seeds. Fry for a minute.
Add onion, ginger, green chillies and fry on medium heat for another minute. Then mix in soaked chana dal.
Put coriander powder, red chilli powder, turmeric powder and mix well.
If adding assorted vegetables at this stage :
At this stage, put all the veggies mentioned above ( this time i didn’t) and chopped green leaves and grated tomatoes to it. Fry for 3-4 minutes.
If not adding veges, then just add green leafy vegetables and grated tomatoes, and saute for 5 minutes.
Add salt and mix well. Cook for 5 minutes on medium flame.
Mix in water. Cover the pressure cooker with the lid and cook on high flame first. After 1st whistle turn the flame on low and let it cook upto four to five whistles.
Switch off the flame and wait for the steam to escape completely.
When the pressure is released, open the lid and mash the whole thing with a churner(mathni).
Transfer it to a serving bowl.
For tadka/fodni/tempering :
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.
Switch off the flame add red chilli powder. Pour this tadka over Sai bhaji. Garnish with ginger julliens.
Sindhi sai bhaji is ready to be served. Enjoy this exotic vegetarian dish.
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: Lata Lala
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
Soak chana dal in water for 20 to 25 minutes.
Clean all the three leaves properly and chop the thick stalks.
Wash thoroughly with water. Chop it finely and keep it aside.
In a pressure cooker heat oil and add cumin seeds. Fry for a minute.
Add onion, ginger, green chillies and fry on medium heat for another minute. Then mix in soaked chana dal.
Put coriander powder, red chilli powder, turmeric powder and mix well.
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.
If not adding veges, then just add green leafy vegetables and grated tomatoes, and saute for 5 minutes.
Add salt and mix well. Cook for 5 minutes on medium flame.
Mix in water. Cover the pressure cooker with the lid and cook on high flame first.
After 1 whistle turn the heat to slow and let it cook upto four to five whistles.
Switch off the flame and wait for the steam to escape completely.
When the pressure is released completely, open the lid and mash the whole thing with a churner(mathni).
Transfer it to a serving bowl.
For tadka/fodni/tempering :
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.
Switch off the flame add red chilli powder. Pour this tadka over Sai bhaji. Garnish with ginger julliens.
Sindhi sai bhaji is ready to be served. Enjoy this exotic vegetarian dish.
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That is such a comforting and hearty Sindhi dish. Thank you for the detailed post – will definitely try it out some time. It looks absolutely delicious.
I love Chana Dal and love dal palak but never made chana dal palak with dill leaves.. I like your version ..will soon try..looks so yumm delicious.. must be a comforting treat with hot ghee chapatis..
I love the combination of lentils and spinach and other greens. Such a healthy sabji. I usually make palak or dill with moong dal. Like your version of adding a variety of greens. Perfect with hot rotis.
What a coincidence. I am watching a serial that has Sindhi family and they were talking about Sai Bhaji in one of the episodes. My little one loves palak dal and this with assorted vegetables is perfect! Love the recipe and I will be making it soon 🙂
We too make with the same method but never knew that this dish belongs to Sindhi cuisine, healthy and flavoursome daal to keep you warm in winter days.
WOW dish from sindhi cuisine 🙂 The palak and chana dal combination is an awesome. This will go well pair with paratha or poori for me sure. So flavorsome dal !
Hi Maitreyee. Khatta patta is known as chukka in Sindhi language and is an essential part of making dal palak. But since in most cities one cannot get that you may omit that.
So as mentioned in my recipe, always replace the khatta patta/ chukka with more tomatoes in making Sai bhaji, because chukka acts as a souring agent.
Lays I came across ur recipe blog today and I am so grateful for that.I never cooked when I was young in India so I didn’t learn any Sindhi food.I learnt little bit when relatives wld visit me but the did everything ANDAZ way so mine never tasted as good as theirs.But I made it with a lot of love and affection so my friends kids and husband loved it.I have been dying to eat Mithi loli with patri palak and accidently came across ur recipe.Good lesson learnt when u want something universe always gives it to u,if u allow it.Dhadhi Meherbani
Hi Maya. So glad to know that my recipes are of some help for you. So true anything made with love turns out well. Both the recipes you mentioned are my favorite too.
Being Sindhi mithi loli and palak are must to make at my place also.
It’s so wonderful to hear your heartfelt words of appreciation Maya.
Stay tuned for more interesting recipes on the blog and thank you for visiting.
Never thought of making a combo of daal with palak. This sounds simply delicious and yummy to the core. A must try recipe indeed.
The combo is worth trying Shailender. Thank you.
Love the flavors in Sai Bhaji! I like chana dal in my spinach. I will try this recipe.
Thanks Sandhya.
That is such a comforting and hearty Sindhi dish. Thank you for the detailed post – will definitely try it out some time. It looks absolutely delicious.
My pleasure Pavani. I am glad that you liked it.
Thank you.
I love Chana Dal and love dal palak but never made chana dal palak with dill leaves.. I like your version ..will soon try..looks so yumm delicious.. must be a comforting treat with hot ghee chapatis..
Dill leaves and khatta patta are integral part for making palak Chana dal. It tastes heavenly Swati. Please do try it.
I love the combination of lentils and spinach and other greens. Such a healthy sabji. I usually make palak or dill with moong dal. Like your version of adding a variety of greens. Perfect with hot rotis.
Good to know that you love greens. Thank you Mayuri.
Soul foods are always the best one, and I am a die hard fan of dal palak your post is tempting me to have some now.
Thank you Jolly for stopping by.
What a coincidence. I am watching a serial that has Sindhi family and they were talking about Sai Bhaji in one of the episodes. My little one loves palak dal and this with assorted vegetables is perfect! Love the recipe and I will be making it soon 🙂
Lovely coincidence Sandhya. Thank you for writing in.
We too make with the same method but never knew that this dish belongs to Sindhi cuisine, healthy and flavoursome daal to keep you warm in winter days.
Right that Jagruti. Glad to know that you too like this. Thanks dear.
WOW dish from sindhi cuisine 🙂 The palak and chana dal combination is an awesome. This will go well pair with paratha or poori for me sure. So flavorsome dal !
Thank you Sasmita.
What is Khatta patta
Hi Maitreyee. Khatta patta is known as chukka in Sindhi language and is an essential part of making dal palak. But since in most cities one cannot get that you may omit that.
So as mentioned in my recipe, always replace the khatta patta/ chukka with more tomatoes in making Sai bhaji, because chukka acts as a souring agent.
Thank you for writing in.
Lays I came across ur recipe blog today and I am so grateful for that.I never cooked when I was young in India so I didn’t learn any Sindhi food.I learnt little bit when relatives wld visit me but the did everything ANDAZ way so mine never tasted as good as theirs.But I made it with a lot of love and affection so my friends kids and husband loved it.I have been dying to eat Mithi loli with patri palak and accidently came across ur recipe.Good lesson learnt when u want something universe always gives it to u,if u allow it.Dhadhi Meherbani
Hi Maya. So glad to know that my recipes are of some help for you. So true anything made with love turns out well. Both the recipes you mentioned are my favorite too.
Being Sindhi mithi loli and palak are must to make at my place also.
It’s so wonderful to hear your heartfelt words of appreciation Maya.
Stay tuned for more interesting recipes on the blog and thank you for visiting.
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