Green and Hearty: Sai Bhaji Chawal - A Sindhi Classic

 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

Ingredients for preparing Rice:

• 1 cup basmati rice
• 2 cups water
• Salt to taste

Instructions for cooking :

• 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.

This wholesome and flavorful combination of Sai Bhaji and Chawal provides a balanced meal with the goodness of greens, lentils, and rice. It showcases the rich culinary heritage of the Sindhi community and is a beloved dish enjoyed during festivals, special occasions, and everyday meals.