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sai bhaji

Sai Bhaji (Spinach Dal)

Jyoti Behrani
Sai Bhaji or spinach dal, is a unique blend of green leafy vegetables, and lentils. Highly nutritious, and easy to make in a pressure cooker.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine Indian, Sindhi
Servings 4

Equipment

Ingredients
  

For Tempering

Instructions
 

PREP FOR SAI BHAJI (SPINACH DAL)

  • Rinse and soak chana dal for 3-4 hours, or until the dal doubles in size. Once doubled in size, drain and rinse soaked chana dal. Keep it aside.
  • Alternatively you can soak the dal in hot water, covered for 30-45 minutes.
  • Wash, and chop spinach. Chop onions, tomatoes, green chili, and ginger. Mince garlic.

INSTANT POT SAI BHAJI (SPINACH DAL)

  • Turn ON Instant Pot to SAUTE(more). When it displays "HOT", add oil, cumin seeds, onion, and garlic. Sauté for 1-2 minutes, or until onions are translucent.
  • Now add water, and deglaze the inner pot. Turn OFF SAUTE.
  • Next, add chana dal, spinach, tomatoes, ginger, and green chili.
  • Add dry spices - turmeric powder, coriander powder, red chili powder,  and salt to taste.
  • Close the Instant Pot lid, and the vent is sealed. Turn ON the Pressure cook (high) for 25 minutes. Let pressure release naturally, around 10 minutes.
  • Open the Instant Pot lid, and using a Hand blender slightly mash the dal. Add lemon juice. Adjust seasoning as per taste.
  • (Optional) Heat Ghee or oil in a frying pan. Add asafetida, cumin seeds, and garlic. Sauté for 1-2 minutes or until garlic turns light brown. Switch OFF the heat. Add red chili powder. Pour this tempering over cooked dal.
  • Sai bhaji is best served with rice (chawal), fried potatoes or tariyal vangan (fried eggplant), crispy rice papad, known as kheeche or khichiya, fried or roasted papad, and some salad.

PRESSURE COOKER SAI BHAJI (SPINACH DAL)

  • Heat oil in a pressure cooker. Once the oil is hot, add cumin seeds, onion, and garlic. Sauté for 1-2 minutes, or until onions are translucent.
  • Now add water, and deglaze the pot.
  • Next, add chana dal, spinach, tomatoes, ginger, and green chili.
  • Add dry spices - turmeric powder, coriander powder, red chili powder,  and salt to taste.
  • Close the pressure cooker lid, and place the whistle (weights). After the first whistle, reduce the heat to low, and cook for 25 minutes. After 25 minutes, turn OFF the heat. Let pressure release naturally, around 10 minutes.
  • Open the pressure cooker lid, and using a Hand blender slightly mash the dal. Add lemon juice. Adjust seasoning as per taste.
  • (Optional) Heat Ghee or oil in a frying pan. Add asafetida, cumin seeds, and garlic. Sauté for 1-2 minutes or until garlic turns light brown. Switch OFF the heat. Add red chili powder. Pour this tempering over cooked dal.
  • Sai bhaji is best served with rice (chawal), fried potatoes or tariyal vangan (fried eggplant), crispy rice papad, known as kheeche or khichiya, fried or roasted papad, and some salad.

Notes

Please refer to the post for the following:
  1. Tips For Delicious Sai Bhaji [Spinach Dal]
  2. FAQ's

Disclaimer

Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.

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