Sai bhaji
Sindhi spinach, fenugreek and moong dal
A comforting Sindhi dish of spinach, fresh fenugreek, potato and onion pressure cooked with yellow moong dal, coarsely blended and finished with garlic, tamarind and a cumin tempering. It's soft, green and gently tangy. Serve hot with chapaties.
- Total time
- 45 min
- Difficulty
- easy
- Serves
- 6
Ingredients
For the bhaji
For the tempering
For the seasoning
To garnish
Method
0/6 doneStep 1: Drain 6 ½ oz husked green gram lentils (yellow moong dal) and put them in a pressure cooker with 3 ½ oz spinach, 5 ½ oz potatoes, 1 ⅜ oz fresh fenugreek leaves, 5 ½ oz onions and 2 cups water. Cook for 3 whistles, until the dal and potatoes are soft.
15 minStep 2: Let the pressure drop, then blend coarsely.
Step 3: Heat 3 tbsp oil in a pan and add 1 pinch asafoetida (hing) and 1 tsp cumin seeds.
1 minStep 4: Add 2 tbsp garlic paste and cook for 2 minutes.
2 minStep 5: Add the bhaji with 2 tbsp tamarind juice, 1 tsp chilli paste, 1 tsp lemon juice, 1 tsp jaggery, ¼ tsp ground turmeric, 1 tsp coriander-cumin powder and 1 ½ tsp salt. Cook for 5 minutes, stirring.
5 minStep 6: Garnish with ½ oz fresh coriander and serve hot with chapaties.
Nutrition per serving
- Calories
- 230 kcal
- Protein
- 11 g
- Carbs
- 32 g
- Fat
- 8 g
- Fibre
- 8 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does sai bhaji take?
- About 45 minutes in total: 15 minutes to prepare and 30 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- What can I use instead of potatoes?
- Sweet potato, same weight (sweeter, cooks a little faster).
- What can I use instead of onions?
- 2 shallots per onion.
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