Entree: India – Sindhi-Indian – साई भाजी ➤ Sai Bhaji (Hearty Sindhi stew of spinach and mixed greens cooked with chickpea lentils and spices)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 45 min

Total 1 hr

Ingredients

- 1 lb (450 g) fresh spinach, washed and coarsely chopped
- 1 cup (200 g) chana dal (split chickpeas), rinsed and soaked 30 minutes
- 1/2 cup (15 g) fresh dill leaves, chopped
- 1/2 cup (15 g) fresh fenugreek leaves (methi), optional, chopped
- 1 large onion, chopped, about 1 cup (150 g)
- 2 medium tomatoes, chopped, about 1 1/2 cups (300 g)
- 6 garlic cloves, minced (about 24 g)
- 1 inch (5 g) ginger, minced
- 2 green chilies, slit (about 10 g)
- 1 tsp (2 g) cumin seeds
- 1 tsp (3 g) turmeric powder
- 1 tbsp (8 g) coriander powder
- 1 tsp (2 g) red chili powder, or to taste
- 1/2 tsp (1 g) garam masala
- 3 tbsp (45 ml) vegetable oil or mustard oil
- Salt to taste
- 1–2 cups (240–480 ml) water, as needed to adjust consistency
- Fresh cilantro for garnish (optional)
- Lemon wedges for serving (optional)

Instructions

1. Drain soaked chana dal and place in a pot with 2 cups (480 ml) water, a pinch of salt, and 1/2 tsp turmeric. Bring to a boil, then simmer until dal is tender but not falling apart, about 20–25 minutes. Drain and set aside, reserving cooking liquid.
2. While dal cooks, heat oil in a large heavy skillet or kadhai over medium heat. Add cumin seeds and let them sizzle 10–15 seconds.
3. Add chopped onion and sauté until translucent and beginning to brown, about 6–8 minutes. Add minced garlic, ginger, and green chilies and cook 1–2 minutes until fragrant.
4. Add chopped tomatoes, turmeric, coriander powder, and red chili powder. Cook until tomatoes soften and oil begins to separate, 6–8 minutes.
5. Add the chopped spinach, dill, and fenugreek leaves. Stir to combine, cover, and cook until the greens are wilted and tender, about 6–8 minutes.
6. Use an immersion blender to coarsely puree the greens and tomato mixture in the pan (or transfer a portion to a blender and return), leaving some texture.
7. Stir in the cooked chana dal, add reserved dal cooking liquid or extra water to reach a thick stew-like consistency, and simmer together 8–10 minutes so flavors meld. Adjust salt and spice; add garam masala at the end.
8. Garnish with chopped cilantro and serve hot with steamed rice, rotis, or bhakri and lemon wedges.