📝 About This Recipe
A cornerstone of Sindhi cuisine, Sai Bhaji is a nutrient-dense powerhouse that translates literally to 'Green Vegetable.' This soulful potage marries earthy spinach and creamy lentils with a melody of summer vegetables like eggplant and okra, all simmered into a buttery, melt-in-your-mouth consistency. It is a masterclass in balancing textures and flavors, offering a comforting, mildly spiced profile that feels like a warm hug in a bowl.
🥗 Ingredients
The Lentil Base
- 1/2 cup Chana Dal (Split Bengal Gram) (soaked for 30 minutes and drained)
- 2 tablespoons Moong Dal (Split Yellow Lentils) (for extra creaminess)
The Greens and Vegetables
- 4 cups Fresh Spinach (tightly packed, finely chopped)
- 1/4 cup Dill Leaves (Suva) (finely chopped; essential for authentic flavor)
- 1 small Eggplant (Brinjal) (cubed into 1/2 inch pieces)
- 1 medium Potato (peeled and cubed)
- 1 small Carrot (diced)
- 2 medium Tomato (chopped)
- 2-3 pieces Green Chilies (slit lengthwise)
Aromatics and Spices
- 2 tablespoons Ghee or Oil (ghee is preferred for richness)
- 1 inch Ginger (grated or finely minced)
- 6-8 cloves Garlic (divided; half minced, half sliced for tempering)
- 1/2 teaspoon Turmeric Powder
- 1 teaspoon Coriander Powder
- 1/2 teaspoon Red Chili Powder (adjust to heat preference)
- 1 teaspoon Salt (or to taste)
The Final Tempering (Tadka)
- 1 tablespoon Ghee
- 1 teaspoon Cumin Seeds
- 2 pieces Dry Red Chilies
- 1/4 teaspoon Hing (Asafoetida)
👨🍳 Instructions
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1
Rinse the Chana Dal and Moong Dal thoroughly under cold water. Soak them together in warm water for at least 30 minutes to ensure even cooking.
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2
In a heavy-bottomed pressure cooker or a deep pot, heat 2 tablespoons of ghee over medium heat.
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3
Add the minced ginger and half of the garlic (minced). Sauté for 1 minute until the raw aroma disappears and they turn slightly golden.
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4
Add the chopped tomatoes and green chilies. Cook for 3-4 minutes until the tomatoes soften and begin to release their juices.
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5
Stir in the turmeric, coriander powder, red chili powder, and salt. Toast the spices for 30 seconds, being careful not to let them burn.
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6
Add the soaked lentils, cubed potatoes, eggplant, and carrots. Toss everything together to coat the vegetables in the spiced base.
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7
Add the finely chopped spinach and dill leaves. The pot will look very full, but the greens will wilt down quickly as they heat up.
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8
Pour in 1.5 to 2 cups of water. Close the pressure cooker lid and cook for 4-5 whistles on medium heat. If using a regular pot, cover and simmer for 35-40 minutes until the lentils are completely soft.
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9
Once the pressure releases naturally, open the lid. Use a traditional wooden churner (mathani) or a potato masher to lightly mash the mixture. You want a thick, coarse consistency—not a smooth puree.
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10
Prepare the final tempering: Heat 1 tablespoon of ghee in a small pan. Add cumin seeds and let them sizzle.
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11
Add the remaining sliced garlic and dry red chilies. Fry until the garlic turns a deep golden brown and smells nutty.
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12
Add the hing (asafoetida) to the tempering pan, then immediately pour this aromatic oil over the mashed Sai Bhaji.
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13
Cover the pot for 2 minutes to trap the smoky aromas before serving.
💡 Chef's Tips
Don't skip the Dill (Suva); it provides the signature aromatic 'lift' that defines an authentic Sai Bhaji. For the best texture, ensure the Chana Dal is cooked until it can be easily smashed between two fingers. If the bhaji looks too thin after mashing, simmer it uncovered for a few minutes to thicken it to a porridge-like consistency. Using a mix of vegetables like okra or even a few pieces of pumpkin adds a lovely subtle sweetness and complexity. Always finish with a generous tempering of garlic; the browned garlic bits provide a crucial flavor contrast.
🍽️ Serving Suggestions
Serve hot with 'Bhuga Chawal' (Sindhi brown onion rice) for the most traditional experience. Pair with a side of crispy 'Tuk Patata' (double-fried spiced potatoes) for a texture contrast. A dollop of fresh yogurt or a side of Raita helps balance the earthy spices. Serve with hot, buttered Phulkas or Rotis for a lighter meal. Enjoy with a squeeze of fresh lime and some sliced raw onions on the side.