There are two types of Sai Bhaji that I have grown up with. Both are them have different ingredients and are prepared differently. This version of Sai Bhaji is commonly made in my uncle's home and the recipe is shared by my cousin, Shilpa. For the other version, I am waiting for my mom to email me the recipe. I know I can make it but what's the fun in that! :) Plus, I still find her version better than mine. Sai Bhaji is a very healthy, protein and iron packed entrée which is usually served with rice. I can eat it just like that. Translated in English, it literally means Greens e.g. spinach, methi, dill, etc.
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| Photo by Shilpa Balwani |
Serves: 2
Prep time: 15 min + 1 hr for soaking dal; Cook time: 15-20 min
Difficulty level: Easy
Ingredients:
1/2 cup Chana Dal
1 cup Fresh Spinach
1/4 cup Fresh Dill/ Suva Bhaji
Handful of Fresh Cilantro/Coriander leaves
Handful of Fresh Fenugreek/Methi
1 large Onion
2 medium Tomatoes
1 inch Ginger
3-4 High heat Green Pepper like Thai peppers
1/2 cup Water
Pinch Turmeric
1 1/2 Tbsp. Oil
Salt to taste
Lime juice, Optional
Method:
1) Soak chana dal for at least an hour or two in warm/hot water.
2) When dal is almost soaked, chop the ginger finely. Chop onion, tomatoes and pepper finely. Roughly chop the greens.
3) In a pressure cooker, heat the oil. When oil is ready, Add ginger and onion and sauté it on medium heat till onions are transparent. Add a little salt so that onions don't stick to the bottom of the container.
4) Add turmeric, tomatoes and peppers and cook till the tomatoes soften.
5) Add the dal and cook it for 1-2 minutes. Add the greens and water and close the lid of the pressure cooker. Cook till 3-4 whistles or about 15 minutes on medium heat.
6) Remove from heat. Once the cooker cools down, open the lid, add salt and roughly beat the dal. It shouldn't look like a puree. You should be able to see pieces of dal.
While serving, add lime juice needed. Serve with white rice.
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