Sai Bhaji (Lentil Stew with Spinach). Another dish I was introduced to by my cook in Mumbai. She was a Sindhi lady, so I’m guessing hers was a fairly authentic version (even if it wasn’t, it was still delish). I love all greens, but I generally use only spinach for this stew (it’s just more convenient that way). I’ve simplified my life by cooking it in a pressure cooker. I like to eat it topped with fried garlic, a dollop of ghee and a squeeze of lime. Today, I also added steamed edamame for extra texture. Some hot rice, pickle & papad on the side and dinner is served.

Recipe

Sai Bhaji

(Serves 4)

Ingredients

3/4 cup chana dal (split Bengal gram), rinsed and soaked in water for an hour
1 tbsp ghee/oil
2 medium red onions, finely sliced
1 green chilli, slit lengthwise
1 1/2 tsp minced garlic (more for garnish)
1/2 tsp grated ginger
A large pinch of asafetida
1/4 tsp turmeric powder (haldi)
1/2 tsp red chilli powder
4 medium tomatoes, grated/puréed
Salt to taste
1 carrot, peeled and diced
1 large potato, peeled and cubed
500 grams fresh spinach, washed and roughly chopped
1 1/2 cups water
1 tsp powdered jaggery
Juice of 1/2 lime

Method

In a pressure cooker, heat ghee/oil and sauté the onions until translucent.

Add the green chilli, garlic and ginger. Stir (adding a little water, if needed) until the onions turn golden brown.

Add the asafetida, turmeric powder, red chilli powder, tomato purée, carrot, potato, lentils and salt. Stir for a few minutes, then add the spinach and water. Mix well, cover and pressure cook on medium heat for 3 whistles or until the lentils are soft.

Let the pressure release naturally. Open the lid and mash the veggies using a potato masher to thicken the consistency (alternately, you can use an immersion blender to pulse the stew a few times).

Return to the stove and simmer for 5 more minutes. Stir in the jaggery and lime juice. Taste and adjust the salt as needed and remove from heat.

To serve: Fry 4-5 cloves of sliced garlic in ghee until golden and pour over the hot stew.