Sindhi Sai Bhaji is a vibrant, nutrient-rich dish originating from the Sindhi cuisine. It’s a flavorful medley of assorted greens such as spinach, fenugreek leaves, dill, sorrel, and amaranth cooked with soaked lentils, seasoned with aromatic spices like cumin, coriander, and a tadka of cumin seeds and red chilies in ghee or oil. This wholesome vegetarian preparation is both comforting and packed with the goodness of greens and lentils, often served with rice or roti for a satisfying meal.
Here’s a detailed recipe for you:
Ingredients:
For the Sai Bhaji:
- 1 bunch spinach, washed and chopped
- 1 bunch fenugreek leaves (methi), washed and chopped
- 1/2 cup chopped dill leaves (suva bhaji)
- 1/2 cup chopped sorrel leaves (gongura) – optional
- 1/2 cup chopped chaulai leaves (amaranth or red spinach)
- 1 large onion, finely chopped
- 2 tomatoes, chopped
- 2-3 green chilies, finely chopped
- 3-4 garlic cloves, minced
- 1-inch piece of ginger, grated
- 1/2 cup split Bengal gram (chana dal), soaked for 30 minutes
- 1/2 cup split pigeon peas (toor dal), soaked for 30 minutes
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder (adjust to taste)
- 1 teaspoon coriander powder
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon mustard seeds
- 1/4 teaspoon asafoetida (hing)
- 2 tablespoons oil
- Salt to taste
For Tempering (Tadka):
- 2 tablespoons ghee or oil
- 1 teaspoon cumin seeds
- 2-3 whole red chilies
- A pinch of asafoetida (hing)
Instructions:
1. Prep Work: a. Wash all the greens thoroughly and chop them finely. Soak the dals (Bengal gram and pigeon peas) in water for 30 minutes. b. Chop onions, tomatoes, green chilies, garlic, and ginger.
2. Cooking Sai Bhaji: a. In a pressure cooker or a large pot, heat oil. Add cumin seeds and mustard seeds. Let them splutter. b. Add chopped onions and sauté until translucent. c. Add minced garlic, grated ginger, and green chilies. Sauté for a couple of minutes. d. Add chopped tomatoes and cook until they turn soft. e. Add chopped greens (spinach, fenugreek leaves, dill, sorrel, chaulai) and sauté for a few minutes until they wilt down. f. Drain the soaked dals and add them to the greens mixture. g. Add turmeric powder, red chili powder, coriander powder, asafoetida, and salt. Mix well. h. Add about 2 cups of water. Stir everything together. i. Pressure cook for about 3-4 whistles or simmer in a covered pot until the dals and greens are cooked and tender.
3. Tempering (Tadka): a. In a small pan, heat ghee or oil for tempering. b. Add cumin seeds, whole red chilies, and a pinch of asafoetida. Let them sizzle for a few seconds. c. Pour this tempering over the cooked Sai Bhaji and mix well.
4. Serving: a. Serve Sindhi Sai Bhaji hot with rice or roti.
This wholesome Sindhi Sai Bhaji is rich in flavor and packed with nutrients from assorted greens and lentils, making it a comforting and nourishing dish.
