Authentic Sindhi Sai Bhaji with Jeera Rice
A deeply nourishing and comforting Sindhi staple made by melting spinach, sorrel, and lentils together with aromatic spices. Served warm alongside fragrant cumin rice for a wholesome traditional meal.
60min
Total Time
4
Servings
Sindhi
Cuisine
Recipe
1
Heat mustard oil in a heavy-bottomed pressure cooker until smoking point, then let it cool slightly.
2
Add chopped onions and sauté until golden brown.
3
Stir in the ginger-garlic paste and green chilies, cooking for another minute until fragrant.
4
Add chopped tomatoes, turmeric powder, red chili powder, coriander powder, and salt, cooking until oil separates.
5
Add the soaked and drained chana dal along with the finely chopped spinach and sorrel leaves.
6
Pour in three cups of water and mix everything thoroughly.
7
Cover the pressure cooker with its lid and cook on medium flame for 5 to 6 whistles until the dal and greens are completely soft.
8
Open the cooker once pressure releases naturally and mash the mixture lightly with a back of a ladle to achieve a smooth, unified consistency.
9
Simmer for an additional 5 minutes on low heat, adjust seasoning, and serve hot with steamed jeera rice.
Ingredients
500 grams fresh spinach, washed and finely chopped
100 grams sorrel leaves (ambadi), chopped for tanginess
1/2 cup chana dal (split Bengal gram), soaked for 30 minutes
1 large onion, finely chopped
2 tomatoes, finely chopped
1 tablespoon ginger-garlic paste
2 green chilies, slit
1/2 teaspoon turmeric powder
1 teaspoon red chili powder
1 teaspoon coriander powder
3 tablespoons mustard oil or ghee
Salt to taste
3 cups water
*This AI-generated recipe may contain inaccuracies.