Friday, April 12, 2013

Sai Bhaji (Spinach + Chickpeas)

Ok I must admit, I am starting to enjoy this cooking and picture taking and slowing starting to get to enjoy blogging as well :)

There is a certain joy that fills you when you try to recreate your mom's recipe of your favorite dish and it comes out to be perfect! So needless to describe, this is my favorite childhood food that my mom cooked during finals week to make sure that studying didn't feel as stressful or painful after this meal.

Hope you all can try this recipe out and enjoy it the same way as I have done for the last 25 years.

Sai Bhaji (Spinach + Chickpeas)
recipe courtesy my mom :)
3-4 servings


10oz of spinach, chopped finely 
1/2 cup of channa daal (chickpeas)
1 onion
1/2 green chili (change as needed)
4 cloves of garlic
1/2 tsp of turmeric
1/2 tsp of coriander powder
salt to taste


Fry onion in 2 tbsp oil. Once onions start to become soft, add garlic and green chilies and saute until the onions are translucent  Add spinach and saute for 5-7 minutes until spinach starts to blend with rest of the paste nicely. Add the channa daal and mix well. 

Now spice it with turmeric, coriander powder and salt. Mix well. Add 2 cups of water and pressure cook for 8-10 minutes until the daal is soft (can generally take between 2-4 whistles depending on the pressure cooker)

When done, take it off the stove and use a potato masher to soften the daal so that it makes the gravy thick.

Serve with plain white rice or tandoori (plain or garlic) naan (we generally get our naan from Trader Joe's)

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