Sindhi Saag (sai bhaji)

    1 hour

    This is my favourite family recipe! My kids don't eat channa daal so I cheat and mush up the entire contents in a mxie or with a hand blender so they don't know the difference! I make a whole pressure cooker of it and take it to work as a soup. It tastes good with either rice or roti as well.


    Pennsylvania, United States
    11 people made this

    Serves: 3 

    • 12 oz fresh or frozen spinach
    • 1/2 cup channa daal
    • 1 potatoe(small)
    • 1 onion (medium)
    • 2 cloves garlic
    • 1/4 tsp heeng
    • 1/4 tsp turmeric powder
    • 1/2 tsp red chili powder
    • 2 tsp amchoor
    • 2 tomatoes (small)
    • 2 tbsp vegetable oil
    • salt to taste

    Prep:10min  ›  Cook:20min  ›  Extra time:30min preserving  ›  Ready in:1hr 

    1. Soak the channa daal for 1 hour.
    2. Place spinach,channa daal, tomatoes,potatoe,onions,turmeric and salt with 2 inches water above the ingredients in a pressure cooker and cook for 20 mins (2 whistles).
    3. Add cumin seeds, heeng and chopped garlic to oil and let it simmer for 2 minutes and add to the above boiled ingredients.
    4. If it is too watery you can let the entire contents simmer till the extra water evaporates.
    5. Seve with rice or chapatis.

    Use next day

    With rice or chapatis. You can skip the potatoe if you want less carbs in your meal.

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