Sai Bhaji (Sindhi Dal)
Sindhi sai bhaji is a delicious, nutrient-rich dal loaded with vegetables and greens. My recipe comes together in the Instant Pot or a stovetop pressure cooker, and it makes a healthy weeknight meal with khichdi, rice or roti.
Servings: 8 servings
Calories: 160kcal
Equipment
- Instant Pot or pressure cooker (or large pot with tight-fitting lid)
- Small saucepan (for optional tadka)
Ingredients
- ½ cup chana dal
- 1 tablespoon vegetable oil
- 1½ teaspoons cumin seeds
- 1 large red onion (finely chopped)
- 1 heaping tbsp ginger garlic paste (or mash together six cloves garlic and an inch-long knob of ginger)
- 4 medium tomatoes (finely diced)
- 1 green chili pepper (like jalapeno or serrano, minced)
- ½ teaspoon turmeric
- 2 heaping tablespoons ground coriander
- 1 carrot (cut in ½-inch dice)
- 1 medium zucchini (cut in ½-inch dice)
- 1 Italian eggplant (cut in a ½-inch dice. Or use 3 small Indian eggplants or two medium Chinese or Japanese eggplants)
- 2 medium potatoes (cut in ½-inch dice)
- 3 cups spinach (finely chopped)
- ¾ cup dill (finely chopped)
- 1 cup methi greens (fenugreek leaves, finely chopped)
- Salt to taste
For optional garlic tadka
- 8 cloves garlic (thinly sliced)
- ½ teaspoon red pepper flakes (skip if you don't want more heat in the recipe)
- 1 tablespoon vegetable oil
Instructions
- Soak the chana dal in water to cover by an inch for 30 minutes. Drain all water before using.
- Heat oil in Instant Pot liner with the saute function at medium heat or in a stovetop pressure cooker. Add the cumin seeds and stir, after 30 seconds add the onions and saute for 3-4 minutes until the onions are soft and translucent but not brown. Stir in the ginger garlic paste.
- Add the tomatoes with chopped green chili peppers, turmeric and ground coriander. Mix and cook until the tomatoes begin to soften, about 3-4 minutes.
- Add the carrots, zucchini, eggplant and potatoes to the pot. Mix thoroughly. Add all the leafy greens - spinach, dill and fenugreek leaves and mix again.
- Stir in the soaked, drained chana dal. Add three cups water and salt to taste. Mix. (You can use two cups water if you want the sai bhaji thicker - I like some fluidity and the sai bhaji also thickens as it stands).
- If using an Instant Pot turn it off. Place the lid on the Instant Pot, slide the button to "seal," then set the IP to pressure cook for 15 minutes. If using a stovetop pressure cooker, cook the sai bhaji for three whistles or for 10 minutes after it reaches pressure. Force-release the Instant Pot after 10 minutes or let the pressure release naturally.
- Use a potato masher to mash the vegetables and dal until the sai bhaji is thick but still has plenty of texture. Check salt and add more if needed. Remove the sai bhaji to a serving bowl.
For optional garlic tadka
- Heat a tablespoon of oil in a small saucepan over medium heat. Add sliced garlic and red pepper flakes, if using. Saute until the garlic begins to brown. Pour the garlic tadka over the sai bhaji in bowl. Serve.
Notes
*Nutrition information includes the garlic tadka.
Ingredient notes
- Leafy greens: Spinach, fenugreek leaves (methi) and dill. You can also add any other leafy vegetables you have on hand, including sweet potato greens, amaranth, Malabar spinach, arugula and watercress.
- Vegetables: Eggplant (use any variety, including Italian eggplant, Indian eggplant or Chinese and Japanese eggplants), potatoes, zucchini, carrots, tomatoes and onions.
- Chana dal: Also called Bengal gram dal, this lentil is easily available at Indian stores. It has a nutty flavor that's perfect in sai bhaji.
Nutrition
Serving: 1 serving | Calories: 160kcal | Carbohydrates: 29g | Protein: 6g | Fat: 3g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Potassium: 732mg | Fiber: 8g | Sugar: 6g | Vitamin A: 3287IU | Vitamin C: 35mg | Calcium: 195mg | Iron: 3mg