Sindhi Sai Bhaji is a special Sindhi Recipe. It is one of the most nutritious dishes you can ever eat. Sai Bhaji has the benefits of spinach and healthy lentils. It is an ancient yet delicious recipe of the Sindhi Culture.
The word Sai in Sindhi translates to the Color Green & the Word Bhaji translates to cooked vegetables or Sabzi in Hindi. Spinach is cooked with Chana Dal, Onions, Tomatoes, Ginger, garlic & minimum spices. This Dal Palak Recipe, or also known as Palak Dal Recipe (as palak or spinach is the main ingredient), attains the color green when ready. Packed with taste & nutrition tastes even more amazing after the Ghee Tadka / Tempering.
This recipe was provides nutrition in a delectable manner. Spinach is a great source of vitamin K, A, B6, Calcium & Manganese, etc. It strengthens our bones, immunity and enriches our skin and hair. Spinach is also beneficial for people with asthma, diabetes, and heart diseases. It is also strongly recommended during pregnancy.
The chana dal/split chickpeas in itself is a pack of nutrition. It is extremely healthy for people with heart diseases and diabetes. It also makes your bones stronger. All in all, this is a wholesome dish which takes care of all your nutritive requirements.
This is primarily a summer recipe. The elaborated winter recipe includes adding of Methi (Fresh Fenugreek Leaves), Hari Lehsun (Fresh Green Garlic), Khatta Palak also called Chuka or Ambat Chauka & Sua (Dill Leaves). I will post the winter recipe separately.
This is a very quick and easy recipe. Sai Bhaji is enjoyed with Sindhi Bhuge Chawal, Rice, Roti, Fried Potatoes or Aloo Ke Tuk & Papad. It is a complete meal.
Wash & Soak the 1 Cup Split Chick Pea Lentils for about 20 minutes.
On High flame, heat 2 to 3 Tbsp. Oil in a Pressure Cooker.
After the oil heats up, add 10 Finely Chopped Garlic Cloves. Saute till they turn light brown in color.
After the garlic turns brown in color, add 2 Finely Chopped Onions and saute them for about 2 minutes.
After sautéing the onions, add 2 Finely Chopped Tomatoes, 1 Tbsp. Grated Ginger, 2 Tsp. Salt, 2 Tsp. Turmeric Powder / Haldi Powder & 1 Tsp. Red Chili Powder / Lal Mirch Powder.
Mix well, Turn the flame to medium & saute them for about 2 minutes.
When the tomatoes become mushy after sautéing, add 1 Cup Soaked Split Chick Pea Lentils. Mix the Lentils well with the Masala.
After mixing the lentils add 500 Grams Finely Chopped Spinach. Fresh Fenugreek Leaves / Methi and Fresh Green Garlic / Hari Lehsun are added at this point in winters, to increase the taste of the dish.
Mix the spinach well with lentils and masala and add about 1 Cup of Water and pressure cook for about 5 whistles.
Open the pressure cooker after 5 whistles and blend using a dasher. You can use an electric blender but the dasher is what gives the dish its taste and texture.
The final stage is tempering or tadka. Heat 2 Tbsp. Clarified Butter / Ghee in a small pan.
After the clarified butter / ghee heats up, add ½ Tsp. Red Chili Powder / Lal Mirch Powder, mix and pour the hot tempering on the Sai Bhaji in the Pressure Cooker.
Mix well and dish out in a serving bowl. Serve with Sindhi Bhuge Chawal, Sindhi Aloo Tuk & Papad. It tastes amazing with steamed rice too.
Tips: This is primarily a summer recipe. In the winter recipe includes we add Methi (Fresh Fenugreek Leaves), Hari Lehsun (Fresh Green Garlic), Khatta Palak also called Chuka or Ambat Chauka & Sua (Dill Leaves). These ingredients enhance the taste but they are available only in winters & might not be available everywhere.
Check Out: Other Sindhi Recipes
Goes well with: Serve with Sindhi Bhuge Chawal, Sindhi Aloo Tuk & Papad. It tastes amazing with steamed rice too. Add Instant Kairi Pickle or Sindhi Onion Pickle.