About sindhi sai bhaji
Sai Bhaji is indeed a flavorful and comforting dish, and serving it with sweet rice makes it even more special. The combination of chana dal, spinach, and aromatic spices, along with the ghee tempering, gives it a rich taste. It’s great that you enjoy it! Would you like to explore more Sindhi recipes or other dishes that go well with Sai Bhaji.
Sai Bhaji can be made with just a few ingredients available at home. Packed with iron and protein, Sai Bhaji is an essential recipe in every Sindhi household’s menu. It can be prepared with sweet rice on any festival or special occasion. During the Sindhi festival of Cheti Chand, it is specially made in temples and homes, and then consumed as prasad.
Since Sai Bhaji already contains spinach, tomatoes, and ginger, there’s no need to add other vegetables. It is as simple as it is, yet it tastes wonderfully good. Often, it happens that children, in particular, do not like to eat green vegetables, and for a mother, this is one of the biggest challenges.
In such situations, preparing Sai Bhaji can be an excellent option. It combines the benefits of lentils and spinach, which not only fulfill the nutritional needs of our body but are also easy to digest.
Spinach is rich in iron, which plays a vital role in body development and increasing hemoglobin levels. Apart from Sai Bhaji, other popular Sindhi dishes include Besan ki Tikki, Bhay ki Sabzi, and Sindhi Kadhi, all of which are relished with great enthusiasm.
So, if you liked my Sai Bhaji recipe, be sure to check out my other recipes by clicking on the link below.
Subtitle
About Sai bhaji
Ingredients
How to make Sai bhaji
Ingredients
Chana dal – 250 grams
Spinach – 250 grams
Onion – 2
Tomato – 3
Green chili – 2
Ginger – 1 to 1.5 inches
Salt – to taste
Turmeric – 1/2 teaspoon
Red chili powder – 1 to 1.5 teaspoons
Coriander powder – 1 teaspoon
Garlic – 1 medium
Oil – 5 to 6 tablespoons
How to make Sai bhaji
To make Sai Bhaji, first wash the chana dal twice with clean water. Soak it for 1 to 1.5 hours. After the soaking time, drain the water. Take a pressure cooker and add chana dal, spinach, onion, tomato, green chilies, ginger, salt, turmeric, red chili powder, and coriander powder. Cook for 4 to 5 whistles. Let the cooker cool down, then remove the lid and mash everything with a hand masher.
In a pan, heat oil for tempering. Add crushed garlic to it. Once the garlic turns light brown, pour the tempering over the cooked dal. Your Sindhi Sai Bhaji is ready! You can serve it with sweet rice, plain rice, or roti.
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