Sindhi Sai Bhaji – Spiced Spinach & Lentil Stew
Traditional Sindhi Vegetarian Stew Featuring Slow-Cooked Spinach, Toor or Chana Dal, Root Vegetables, Dill, and a Sizzling Golden Garlic Tadka
This popular vegetarian Sindhi comfort dish combines slow-cooked spinach, earthy lentils, carrots, potatoes, and dill into a rich, cohesive stew.
The secret is the staged addition of fresh herbs, lightly mashing the cooked ingredients into a creamy consistency, and finishing with a smoky, sizzling golden garlic ghee tempering. Enjoy the recipe!
Recipe
- Sauté Aromatics & Spices: Heat ghee or coconut oil in a pressure cooker or saucepan. Sauté chopped onions, spring onion bulbs, ginger, and green chili. Add optional carrots and potatoes, then toast ground coriander, red chili powder, turmeric, and salt with chopped tomatoes until soft and the oil separates.
- Simmer Greens & Dal: Add chopped spinach, spring onion greens, dill, coriander leaves, kasuri methi, and soaked/drained dal. Stir until spinach wilts. Add water and pressure cook (15–20 minutes) or simmer covered in a saucepan (45–60 minutes) until lentils are tender.
- Mash & Brighten: Use a potato masher or wire whisk to lightly crush the stew into a creamy, thick consistency. Stir in fresh lemon juice and bring to a brief boil.
- Garlic Tadka & Serve: Fry chopped garlic in remaining ghee in a small pan until crisp and golden-amber. Pour the smoking hot garlic tadka directly over the stew, fold gently, and serve piping hot with pulao rice and papadams!
💡 Chef Notes & Tips
- Choosing Your Lentil: Toor dal breaks down smoothly for a silky texture, while chana dal maintains a rustic, chunky structure throughout the stew.
- Vegan Adaptation: Replace the ghee entirely with premium virgin coconut oil for both the initial sauté and the final garlic tempering phase.
