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Traditional Sindhi Food: Sai Bhaji is a traditional and extremely popular dish made by the Sindhi community. It’s made with spinach, soy, chickpeas, and several seasonal vegetables. Sometimes, eating chickpeas alone can cause digestive problems, but when cooked with green leafy vegetables and spices, it’s easily digestible.

This dish is made in abundance during the season of fresh green vegetables, especially in late summer and spring. Traditionally, it is served with the Sindhi dish Bhuga Chawal, which is basmati rice cooked with caramelized onions and spices until golden brown.

Ingredients for making Sai Bhaji

• ¾ cup (150 grams) chana dal
• 2 tablespoons ghee or oil (sunflower, peanut, olive, or grapeseed oil)
• 1/8 tsp asafoetida
• 1 teaspoon cumin seeds
• 1 teaspoon finely chopped ginger
• 1 teaspoon finely chopped garlic
• 1 medium-sized red onion (finely chopped)
• 2 medium tomatoes (finely chopped)
• 1 1/2 tsp salt (to taste)
• 1 teaspoon coriander powder
• ½ tsp turmeric powder
• ½ tsp Kashmiri red chilli powder
• ¼ tsp garam masala
• 1 medium potato (cut into 1-inch pieces)
• 1 medium carrot (peeled and cut into pieces)
• 1 cup gourd, pumpkin, or yellow squash (cut into cubes)
• 500 grams fresh spinach (coarsely chopped)
• 1 cup chopped spinach
• ½ cup fenugreek leaves
• ½ cup fresh dill leaves
• 2 cups water

How to make Sai Bhaji

• Wash the chickpeas thoroughly and soak them in water for 2-3 hours. Drain and set aside.
• Heat ghee or oil in a heavy-bottomed pot or wok. Add asafoetida and cumin seeds. After 5–10 seconds, add ginger and garlic and sauté for about 30–45 seconds.
• Add the onions and sauté until lightly golden and translucent. Then add the tomatoes and let them soften for 2-3 minutes.
• Now add salt, coriander powder, turmeric, Kashmiri red chilli and garam masala and mix well.
• Add soaked chana dal, potatoes, carrots, bottle gourd, spinach, chutney leaves, fenugreek, soya and 2 cups water.
• Bring to a boil over high heat. Then reduce the heat to low, cover the pot, and simmer for 30–45 minutes, until the lentils and vegetables are completely tender.
• Now, using a potato masher, hand whisk, or immersion blender, lightly mash the lentils and vegetables. Be careful not to puree them completely. The texture should be slightly coarse.
• Season with salt to taste and serve hot. It can be eaten with rice or roti.