Sai Bhaji
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.
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Recipe
Ingredients
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1 cup | Spinach , chopped |
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1 cup | Fenugreek Leaf , chopped |
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1/2 cup | Dill , chopped |
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1/2 cup | Sorrel Leaf , chopped |
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1/2 cup | Amaranth Leaf , chopped |
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1 cup | Bottle Gourd , chopped |
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1 medium | Onion , chopped |
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1 medium | Tomato , chopped |
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1/2 cup | Chana dal |
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1 teaspoon | Ginger , paste |
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1 teaspoon | Garlic , paste |
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1 teaspoon | Cumin , seeds |
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1 teaspoon | Turmeric powder |
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1 teaspoon | Red chili powder |
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1 teaspoon | Coriander powder |
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2 tablespoons | Oil |
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— | Salt , to taste |
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2 cups | Water |
Instructions
- 1 Wash the chana dal thoroughly and soak it in water for 30 minutes.
- 2 Heat oil in a pressure cooker over medium heat.
- 3 Add cumin seeds and let them splutter.
- 4 Add chopped onions and sauté until golden brown.
- 5 Add ginger and garlic paste, sauté for a minute.
- 6 Add chopped tomatoes and cook until they soften.
- 7 Add turmeric powder, red chili powder, coriander powder, and salt. Mix well.
- 8 Add all the chopped greens and bottle gourd. Stir to combine.
- 9 Drain the soaked chana dal and add it to the cooker.
- 10 Add 2 cups of water and stir well.
- 11 Close the lid of the pressure cooker and cook for 3-4 whistles on medium heat.
- 12 Let the pressure release naturally, then open the lid and mash the mixture slightly with a ladle.
- 13 Simmer for a few minutes if needed to achieve the desired consistency.
- 14 Serve hot with steamed rice or roti.
Tips
For a richer taste, add a dollop of ghee before serving.