Sindhi · serves 2

Sai Bhaji

Greens and dal cooked into one thick, savoury mass. A whole meal in a bowl.

40 min Some work Vegetarian

Ingredients

  • 500g spinach, chopped
  • 1/2 cup chana dal, soaked
  • 1 potato, 1 carrot, 1 brinjal, cubed
  • 1 onion
  • 2 tomatoes
  • 1 tbsp ginger-garlic paste
  • 2 green chillies
  • 1 tsp coriander powder
  • 1/2 tsp turmeric
  • 3 tbsp oil

Method

  1. Everything goes in the cooker together: soaked dal, all the vegetables, spinach, onion, tomato, ginger-garlic, chillies, powders, salt and 1.5 cups water.
  2. 4 whistles.
  3. Open and mash it hard with a masher. It should be a coarse thick green mass, not distinct pieces.
  4. Dry it out on the heat for 8 minutes if it's watery.
  5. A spoon of hot oil or ghee poured over. Rice and papad.

Questions people ask about Sai Bhaji

How long does Sai Bhaji take?

About 40 minutes from starting to sitting down, and it is a bit of work. Most of that is active, so read the method through before you start rather than chopping as you go.

What can I use instead of spinach in Sai Bhaji?

Use any soft green: methi, amaranth, or chard. All release water, so cook it off before proceeding.

Can I make Sai Bhaji ahead of time?

You can prepare it a few hours ahead and reheat gently. It keeps two days in the fridge, though it is best on the day.

Is Sai Bhaji vegetarian?

Yes, and as written it is vegan too. Check your specific brands if that matters to you.

Do I need a pressure cooker for Sai Bhaji?

A cooker is faster but not essential. In an open pot, expect roughly three times the cooking time and keep an eye on the water level, topping up with hot water rather than cold.

What do you serve with Sai Bhaji?

Rice and papad. It serves two as written. Double everything to feed four, but use a wider pan so the food still browns rather than steams.

Don't know what to cook? Let it decide →

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