Sai Bhaji – Sindhi Saag

Palak-Chana Daal Ka Saag

Spinach with Lentils

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When one talks about Sindhi food, there are a few recipes that are often talked about a lot, like Sai Bhaji, Sindhi Karhi etc. These are not only favorites amongst the Sindhi’s but also liked by everybody else .They would be categorized as signature dishes. Sai (green) Bhaji (Vegetables), as the name indicates, makes one think of the greens, which is the main ingredient of this recipe. This combo/medley of the greens, chana daal and garlic… yum yumm yummmy. There are many ways to make Sai bhaji and still be called authentic. Some add vegetables along with the greens and others don’t. The end product Sai Bhaji is just delicious, no matter how you make it. This is normally eaten with Bhuga Chawaran or Plain Chawaran, Fried Potatoes, Raita and of course our Sindhi Papad.

Note: As we all know greens are a good source of vitamin A and beta-carotene. Research indicates that beta-carotene has an important and influential role in achieving and maintaining good health.

 

Ingredients:

 

  • 1 bunch Palak (Spinach)
  • ½ bunch fresh Dill
  • Few sprigs of Indian Sorrel (Khatta) optional
  • 1-2 tsp Tamarind juice if Indian Sorrel is not available
  • 2 medium Tomatoes chopped and diced
  • 1 medium Onion diced
  • ½ cup Chana Daal
  • ½ tsp crushed Ginger
  • 6-8 flakes of Garlic finely chopped+1flake finely chopped for tadka
  • 1 fresh Green Chili finely chopped
  • 1tsp Jeera
  • 1tsp Dhania Powder
  • ½ tsp Red Chilies
  • ½ tsp Turmeric Powder
  • 1 cup Water
  • 2 tbsps Oil
  • Salt to taste

 

Method:

 

  • Wash and soak chana daal for about 15 mins.
  • Meanwhile cut and chop spinach, dill, and Indian sorrel. Wash thoroughly and drain.
  • In a pressure cooker add oil, diced onions and fry till pink.
  • Add soaked chana daal, tomatoes, ginger, garlic, green chili and all dry masalas except jeera. Cook this for a few mins till lightly browned.
  • Add washed and cut spinach, dill and Indian sorrel or tamarind stir till all greens are wilted.
  • Add water and pressure cook for 2-3 whistles and then let it simmer for 5-7 mins.
  • When pressure is out, take a hand masher/mashing kitchen tool (mandiharo –in Sindhi) and mash (not completely).
  • In a tadka pan heat oil, when hot add jeera and 1 chopped flake of garlic. Add this hot tadka to the blended/slightly mashed Sai bhaji.
  • The Sai bhaji is ready and should be grainy not smooth.

 

Serve hot with Bhuga Chawaran, (Sindhi fried Rice), Taryal Patata (fried Potatoes) and don’t forget the Sindhi Papad.

 

Keep it simple, keep it Sindhi.

 

This delicious healthy recipe goes to SWC – Cooking with Greens event hosted by Sowmya.

 

 

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8 thoughts on “Sai Bhaji – Sindhi Saag

  1. Lovely looking dhal. Good know other cuisines. Could I omitt the dil in the recipe. It is hard to find them here and my family is not a big fan of dil either.

  2. Sai bhaji looks delicious, its dinner time here and m feeling really hungry now:) btw thanks for visiting my blog and leading me to yours:) i have blogrolled you and will visit regularly now :) tc

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