Photograph of the finished Sindhi sai bhaji

India · Rau bó xôi hầm đậu kiểu Sindh

Sindhi sai bhaji

40 min Hands-on time + 30 min waiting
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Spinach Spinach 1.1 lb
  • Photograph of Chickpeas (chana dal) Chickpeas (chana dal) 5.6 oz
  • Photograph of Potato Potato 2
  • Photograph of Eggplant Eggplant 4.2 oz
  • Photograph of Carrot Carrot 1.2
  • Photograph of Tomato Tomato 4
  • Photograph of Dill Dill 0.7 oz
  • Photograph of Onion Onion 1.2
  • Photograph of Garlic Garlic 8 cloves
  • Photograph of Ginger Ginger 0.4 oz
  • Photograph of Turmeric powder Turmeric powder 0.1 oz
  • Photograph of Red chilli powder Red chilli powder 0.3 oz
  • Photograph of Oil Oil 3 ¼ tbsp
  • Photograph of Salt Salt 0.4 oz
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Soak the chana dal beans for 30 minutes, then add them to a pot along with the potatoes, carrots, and eggplant cut into pieces.
  2. 2 Add spinach, dill, tomatoes, turmeric powder, chili powder, and water, and simmer for 25 minutes until everything is tender.
  3. 3 Use a wooden spoon to whisk the mixture until it forms a smooth, thick paste.
  4. 4 Sauté onions, garlic, and ginger in oil until fragrant and golden brown.
  5. 5 Pour the sautéed ingredients into the pot with the vegetables and beans, season with salt, and simmer for another 5 minutes. Serve with hot rice.

With an appliance

  • Pressure cooker 30 min

    Replace step 2: simmer beans, vegetables, and spices under high pressure for 8 minutes, then release pressure naturally for 10 minutes. Open the lid, mash thoroughly, and add the fried onions and garlic from steps 4 and 5 to retain their aroma.

Start cooking