Entree: Pakistan – Sindh – سائی بھاجی ➤ Sā'ī Bhājī (A hearty Sindhi one-pot stew of spinach, lentil, and mixed vegetables served with rice or flatbread)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 45 min

Total 1 hr 10 min

Ingredients

- 3/4 cup (150 g) chana dal (split chickpeas), rinsed
- 1 lb (450 g) fresh spinach, washed and roughly chopped
- 4 oz (115 g) fenugreek (methi) or substitute with 1/4 cup (15 g) dried fenugreek leaves (kasuri methi), optional
- 1/2 cup (30 g) fresh dill or cilantro, chopped (optional but traditional)
- 1 medium potato, peeled and diced, about 6 oz (170 g)
- 1 small eggplant (aubergine), diced, about 6 oz (170 g)
- 1 medium carrot, diced, about 4 oz (115 g)
- 1 medium tomato, chopped, about 5 oz (140 g)
- 1 medium onion, finely chopped, about 6 oz (170 g)
- 2 tbsp (30 ml) vegetable oil or ghee
- 1 tsp (5 g) cumin seeds
- 1 tsp (4 g) grated fresh ginger
- 3 cloves garlic, minced, about 0.3 oz (8 g)
- 1–2 green chilies, slit, optional
- 1/2 tsp (2 g) ground turmeric
- 1 tsp (4 g) coriander powder
- 1/2 tsp (2 g) red chili powder (adjust to taste)
- 1 tsp (5 g) salt, or to taste
- 3 cups (720 ml) water or as needed for simmering
- 1 tbsp (15 ml) lemon juice, to finish
- Cooked basmati rice or warm flatbread, for serving

Instructions

1. Parboil the chana dal: In a medium pot, combine 3/4 cup (150 g) chana dal with 1 cup (240 ml) water. Bring to a boil, then reduce heat and simmer 10–12 minutes until the dal is partially cooked but still holding shape. Drain and set aside.
2. Heat 2 tbsp (30 ml) oil or ghee in a large deep skillet or pot over medium heat. Add 1 tsp (5 g) cumin seeds and allow to sizzle for 20–30 seconds.
3. Add the chopped onion and sauté until translucent, 4–5 minutes. Stir in grated ginger and minced garlic and cook 1 minute until fragrant.
4. Add diced potato, eggplant, and carrot. Cook, stirring occasionally, for 5 minutes until vegetables begin to soften.
5. Stir in chopped tomato, green chilies (if using), ground turmeric, coriander powder, red chili powder, and salt. Cook 3–4 minutes until tomatoes break down.
6. Add the parboiled chana dal, chopped spinach, fenugreek (if using), and dill/cilantro. Pour in 2 cups (480 ml) water to start (add more if you prefer a thinner stew). Stir to combine.
7. Bring to a gentle boil, then reduce heat to low, cover, and simmer 20–25 minutes until dal and vegetables are tender and flavors have melded. Check liquid and add remaining 1 cup (240 ml) water if needed to reach desired consistency.
8. Taste and adjust seasoning. Stir in 1 tbsp (15 ml) lemon juice just before serving to brighten the flavors.
9. Serve hot over steamed basmati rice or with warm flatbread.