Sai Bhaji is a Sindhi specialty made with loads of greens: palak, khatta palak/ambat chukka, methi, and sua. Added to this is protein in the form of Chana Dal. Healthy and tasty!
3HandfulsFinely Chopped Khatta Palak or Green Sorrel
1HandfulSua or Dill
2HandfulsMethi or Fenugreek Leaves
2/3CupChana Dal
2Large Tomatoes
1Large Onion
1tbspGrated Ginger
1/2tbspFinely Chopped Garlic
2 to 3Green Chillies
1tspRed Chilli Powder
1/4tspHaldi or Trumeric
2tbspOil
Salt to Taste
Instructions
Soak the Chana Dal
Wash the chana dal thoroughly.
Soak in about 1 cup water for 30 minutes.
Drain the water and set aside the chana dal.
The Preparations for Sai Bhaji
Chop all the leafy vegetables to small pieces.
Peel and chop the onion to fine pieces.
Chop the tomato to fine pieces.
Slit the green chillies.
Method to make Sai Bhaji
Heat a a heavy bottomed vessel or small pressure cooker.
Add the oil.
Add the onion and saute till transparent.
Add the ginger, garlic, and green chillies.
Saute for a minute.
Add tomato pieces and saute till soft.
Add the salt, red chilli powder and haldi.
Mix well.
Add the chana dal and mix well.
Add the greens and mix well.
Add about 2/3 cup water.
Pressure cook for 4 to 5 whistles.
Let the cooker cool completely.
Using a masher, mash the Sai Bhaji such that the greens are mashed but the Chana Dal retains shape. This is the tricky bit. :)
Serve hot with rice or rotis.
Notes
I added methi but you can omit it.If you do not get Ambat Chukka, you could add about 1/2 tsp tamarind paste for tanginess but it does change the taste.If you do not like too much tanginess, reduce the amount of tomato or dill.
Tried this recipe?Do let me know how you liked it @aahaaram or tag #aahaaram!