I have always loved daal and vegetables more than meat, but I never expected one plate of greens to win me over completely. One afternoon, on my way back from college, I stopped at my uncle’s house just as lunch was being served. My aunt had made Sai Bhaji, the traditional Sindhi dish my uncle absolutely loves. Knowing my taste, she lovingly asked, “Fozia, if you don’t want sai bhaji, shall I quickly make you some chicken karahi instead?”
Everyone at the table looked so happy about the meal that I smiled and said, “Auntie, don’t worry about the chicken. I’ll try the sai bhaji today.” From the very first bite, I was amazed. Spinach, tangy sorrel, soft chana dal and vegetables all came together into something so comforting that I didn’t miss the chicken at all. I ate until I was completely full.
I made my aunt promise to teach me the recipe on my next visit, but I couldn’t wait that long. Back home, I searched for a sai bhaji recipe on YouTube and found one that looked just like my aunt’s. I followed it step by step, and as the spinach, dal and spices cooked together, the same aroma from my aunt’s kitchen filled mine. The first bite tasted exactly like hers. This is the version I now make at home.
What Is Sai Bhaji?
Sai bhaji is a classic one-pot dish from Sindh. “Sai” means green, and “bhaji” means vegetable curry. Leafy greens like spinach and sorrel are cooked with chana dal and chopped vegetables, then mashed into a thick, rustic curry. In Sindhi homes it is traditionally served with plain or fried rice, and it is one of the most comforting and wholesome meals you can make.
Why You Will Love This Recipe
- One pot, very little effort: everything cooks together in a pressure cooker or Instant Pot.
- Full of goodness: leafy greens, lentils and four kinds of vegetables in every bowl.
- Tangy and comforting: sorrel gives a gentle sourness that keeps the spinach from tasting flat.
- Vegetarian and filling: even meat lovers enjoy it, as I discovered myself.
Ingredients and My Notes
- Spinach and sorrel: sorrel (khatta saag or chukka) is the soul of sai bhaji. If you cannot find it, finish the dish with a squeeze of lemon.
- Chana dal: soak it for at least 30 minutes so it cooks soft at the same time as the vegetables.
- Vegetables: bottle gourd, aubergine, potato and tomato give body and natural sweetness.
- Asafoetida (hing): just a small pinch. It adds the authentic aroma and helps digest the dal.
My Tips for the Best Sai Bhaji
- Do not add too much water. The greens release a lot of their own liquid.
- Mash, do not blend. A wooden ghotna or potato masher keeps the texture rustic, with soft dal still visible.
- Thin it with boiling water only. Cold water dulls the flavour.
- Finish with ghee. A spoonful on top just before serving makes it extra special.
What to Serve with Sai Bhaji
The Sindhi way is with plain boiled rice, and it is also lovely with hot roti or chawal ki roti. Add some sliced onions, a green chilli and a cool side like my baingan bharta with dahi. If you love greens, try my sarson ka saag or aloo methi gajar matar, and for a complete everyday meal, see my daal chawal thali.
Sindhi Sai Bhaji (Spinach, Chana Dal and Vegetable Curry)
Ingredients
Equipment
Method
- Heat the oil or ghee in a pressure cooker (or the Instant Pot on Saute mode). Add the cumin seeds and asafoetida and let them sizzle for a few seconds.
- Add the onions and saute until soft and translucent.
- Add the ginger, garlic and green chillies and cook for 1 minute, until the raw smell of garlic goes.
- Stir in the tomatoes with the turmeric, red chilli powder, coriander cumin powder and salt. Cook until the tomatoes soften.
- Add the drained chana dal, spinach, sorrel and dill, then the bottle gourd, aubergine and potato. Mix well.
- Pour in just enough water to cover the vegetables. Do not add too much, because the greens release their own water.
- Stovetop pressure cooker: close the lid and cook for 3 to 4 whistles on medium heat, then let the pressure release naturally. Instant Pot: cook on High Pressure for 10 minutes, then allow 10 minutes of natural release.
- Open the lid. The dal and vegetables should be very soft. Using a wooden ghotna, potato masher or heavy whisk, mash everything into a thick, chunky mixture. Do not blend it smooth.
- If it is too thick, add a splash of boiling water and simmer for 2 to 3 minutes. Taste and adjust the salt.
- Serve hot with plain rice or roti, with a spoon of ghee on top if you like.
Notes
- Sorrel is the soul of sai bhaji: its natural sourness balances the earthy spinach. If you cannot find it, add a squeeze of lemon at the end.
- Thinning: always add boiling water, never cold, so the flavour and texture stay right.
- Asafoetida: a small pinch is enough. It aids digestion of the dal and gives the authentic aroma.
- Storage: keeps 2 days in the fridge. Reheat with a little hot water.
Frequently Asked Questions
What does sai bhaji mean?
In Sindhi, “sai” means green and “bhaji” means a vegetable dish. Sai bhaji is a green curry of leafy vegetables cooked with chana dal.
Can I make sai bhaji in an Instant Pot?
Yes. Saute the base on Saute mode, add everything else, then cook on High Pressure for 10 minutes with 10 minutes of natural release. Mash and serve.
What can I use instead of sorrel leaves?
If sorrel is not available, use only spinach and add a squeeze of lemon juice or a little tamarind at the end for the tangy taste.
Can I make it without a pressure cooker?
Yes. Cook everything in a covered heavy pot on low heat for 40 to 50 minutes, stirring now and then and adding hot water if needed, until the dal is very soft. Then mash as usual.
How long does sai bhaji keep?
It keeps well for 2 days in the fridge. Reheat it in a pan with a splash of hot water. It often tastes even better the next day.
If you make my Sindhi sai bhaji, tell me in the comments whether you enjoyed it with rice or roti!
