Sai Bhaji

Sai Bhaji

Sai Bhaji

Veg Vegan

The slow-cooked spinach and chana dal dish at the heart of Sindhi vegetarian cooking — fresh spinach, chana dal, dill leaves, tomato, onion, and a medley of soft vegetables (potato, brinjal, cluster beans) all cooked together in a pressure cooker until completely collapsed into a thick, dark-green, mashed whole. No distinct vegetable retains its shape; the entire preparation becomes a unified, deeply nourishing mass seasoned with cumin, coriander, and red chilli. The dill leaves (suwa bhaji) are the Sindhi signature in this dish, giving it a slightly anise-tinged freshness that distinguishes it from any other palak-dal preparation. Eaten with phulka or steamed rice; sai bhaji is considered the most complete nutritional preparation in Sindhi home cooking.

Cuisines

Kutchi Sindhi Delhi

Best for

Lunch Dinner

Recipe

Prep: 20 min Cook: 40 min Total: 60 min 2-3 servings

Ingredients

1 cup chopped spinach
1 cup chopped fenugreek leaves
1/2 cup chopped dill leaves
1/2 cup chopped sorrel leaves
1/2 cup chopped amaranth leaves
1 cup chopped bottle gourd
1 medium chopped onion
1 medium chopped tomato
1/2 cup chana dal (split Bengal gram)
1 teaspoon ginger paste
1 teaspoon garlic paste
1 teaspoon cumin seeds
1 teaspoon turmeric powder
1 teaspoon red chili powder
1 teaspoon coriander powder
2 tablespoons oil
— salt to taste
2 cups water

Instructions

  1. 1 Wash the chana dal thoroughly and soak it in water for 30 minutes.
  2. 2 Heat oil in a pressure cooker over medium heat.
  3. 3 Add cumin seeds and let them splutter.
  4. 4 Add chopped onions and sauté until golden brown.
  5. 5 Add ginger and garlic paste, sauté for a minute.
  6. 6 Add chopped tomatoes and cook until they soften.
  7. 7 Add turmeric powder, red chili powder, coriander powder, and salt. Mix well.
  8. 8 Add all the chopped greens and bottle gourd. Stir to combine.
  9. 9 Drain the soaked chana dal and add it to the cooker.
  10. 10 Add 2 cups of water and stir well.
  11. 11 Close the lid of the pressure cooker and cook for 3-4 whistles on medium heat.
  12. 12 Let the pressure release naturally, then open the lid and mash the mixture slightly with a ladle.
  13. 13 Simmer for a few minutes if needed to achieve the desired consistency.
  14. 14 Serve hot with steamed rice or roti.

Tips

For a richer taste, add a dollop of ghee before serving.