Sindhi Sai Bhaji Chawal is a popular and nutritious Sindhi dish that consists of two main components: Sai Bhaji and Chawal (rice). It is a flavorful and wholesome meal that is enjoyed by Sindhi communities and food enthusiasts alike.
Sai Bhaji is a mixed vegetable dish prepared with a variety of greens and lentils. The name "Sai Bhaji" translates to "green vegetable curry." The dish typically includes a combination of spinach, dill leaves, fenugreek leaves, and mustard leaves. These greens are finely chopped and cooked along with a mix of lentils such as chana dal (split Bengal gram), split green gram (moong dal), and split pigeon peas (toor dal). This combination of greens and lentils creates a hearty and nutrient-rich curry.
Ingredients for preparing Sai Bhaji:
- 1 cup chopped spinach
- 1/2 cup chopped dill leaves
- 1/2 cup chopped fenugreek leaves
- 1/2 cup chopped mustard leaves
- 1/4 cup chana dal (split Bengal gram)
- 1/4 cup split green gram (moong dal)
- 1/4 cup split pigeon peas (toor dal)
- 1 onion, finely chopped
- 2 tomatoes, finely chopped
- 2 green chilies, finely chopped
- 2 tablespoons oil or ghee
- 1 teaspoon cumin seeds
- 1 teaspoon ginger-garlic paste
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- Salt to taste
- 1 cup basmati rice
- 2 cups water
- Salt to taste
- Wash the dals (chana dal, split green gram, and split pigeon peas) well and soak them in water for 30 minutes.
- Heat oil or ghee in a pressure cooker or large pot. Add cumin seeds and let them sizzle.
- Add chopped onions and cook until they turn translucent.
- Add ginger-garlic paste and cook for another minute.
- Add chopped tomatoes and cook until they become soft.
- Drain the soaked dals and add them to the cooker or pot. Mix well.
- Add turmeric powder, red chili powder, and salt. Mix everything together.
- Now, add the chopped spinach, dill leaves, fenugreek leaves, and mustard leaves. Mix well.
- Add a little water (about 1/2 cup) and pressure cook for 3-4 whistles or cook in a pot until the dals and greens are well cooked and blended.
- Once the pressure is released, open the cooker and give the Sai Bhaji a good mix. Adjust the consistency by adding water if needed. It should have a thick, stew-like consistency.
- In a separate pot, cook basmati rice. Rinse the rice under running water until the water runs clear. Add rice, water, and salt to a pot and bring it to a boil. Then reduce the heat to low, cover the pot, and let it cook for 15-20 minutes or until the rice is fluffy and cooked.
- Serve the Sai Bhaji hot with steamed rice.
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