Authentic Sindhi Sai Bhaji with Warm Brown Rice
A deeply nourishing and vibrant Sindhi staple blending nutrient-rich leafy greens, lentils, and garden vegetables. Cooked to a luscious consistency and tempered with garlic and cumin, it offers a wholesome burst of comforting traditional flavours.
60min
Total Time
4
Servings
Sindhi
Cuisine
Recipe
1
Heat mustard oil in a heavy-bottomed pressure cooker until slightly smoking, then let it cool momentarily.
2
Add cumin seeds and dry red chilies, allowing them to splutter in the warm oil.
3
Toss in the chopped onions and ginger-garlic paste, sautéing until golden brown.
4
Add the chopped tomatoes, turmeric, red chili powder, and coriander powder, cooking until the oil separates.
5
Stir in the soaked chana dal, chopped spinach, fenugreek leaves, mixed vegetables, and salt.
6
Pour in two cups of water and mix everything thoroughly.
7
Cover the pressure cooker with the lid and cook for 4 to 5 whistles on medium heat.
8
Allow the pressure to release naturally, then mash the mixture slightly with the back of a ladle to blend the textures.
9
Simmer for an additional five minutes to let the flavours meld into a rich consistency.
10
Serve hot alongside freshly prepared warm brown rice.
Ingredients
2 cups finely chopped spinach
1 cup finely chopped fenugreek leaves
1/2 cup chana dal, soaked for 30 minutes
1 medium onion, finely chopped
2 ripe tomatoes, chopped
1/2 cup mixed vegetables (brinjal, potatoes, cluster beans), cubed
1 tablespoon ginger-garlic paste
1 teaspoon turmeric powder
1 teaspoon red chili powder
1 teaspoon coriander powder
3 tablespoons mustard oil
1 teaspoon cumin seeds
2 dry red chilies
Salt to taste
Warm brown rice for serving
*This AI-generated recipe may contain inaccuracies.