Sai Bhaji & Bhugal Chawal
from the Sindhi table.

Ingredients

• 1 cup split gram lentils (chana dal), soaked for a few hours
• 1 bunch spinach, washed and finely chopped
• 1/2 cup fenugreek leaves, optional
• 1/2 cup dill leaves, optional
• 1 cup assorted vegetables such as carrots, potatoes or pumpkin, peeled and chopped
• 1 onion, finely chopped
• 2 tomatoes, finely chopped
• 2–3 green chillies, slit
• 1 tsp ginger paste
• 1 tsp garlic paste
• 1 tsp cumin seeds
• 1/2 tsp turmeric powder
• 1 tsp red chilli powder
• 1 tsp coriander powder
• 1/2 tsp garam masala
• Salt to taste
• Oil or ghee for cooking
• Fresh coriander leaves for garnish
• For Bhugal Chawar: 2 cups basmati rice, 4 cups water, salt, bay leaf, cardamom, cinnamon and cloves
• For the caramelised onions: 3 large onions, 4 tbsp oil, optional 1/2 tsp sugar and salt
• For Bhuga masala: cumin, coriander, fennel, mustard, nigella and fenugreek seeds, dried red chillies, turmeric, red chilli powder and garam masala

Method

1. Drain and rinse the soaked chana dal.
2. Add the dal, vegetables, spinach, optional fenugreek and dill, onion, tomatoes, chillies, ginger, garlic, cumin, turmeric, chilli powder, coriander powder and salt to a pressure cooker.
3. Add enough water for a soupy consistency. Pressure-cook for about 4–5 whistles, or until the dal and vegetables are tender.
4. Release the pressure and mash the cooked ingredients with the back of a ladle, keeping the texture slightly chunky. Adjust the consistency with water if needed.
5. Add garam masala and mix.
6. For the tempering, heat oil or ghee, add cumin seeds and let them splutter. Pour the tempering over the Sai Bhaji.
7. Garnish with coriander and serve hot with steamed rice, roti or naan.
8. For Bhugal Chawar, rinse and soak basmati rice for 30 minutes. Boil it with water, salt and the whole spices until the grains are separate; rest covered for 5–10 minutes.
9. Caramelise the sliced onions slowly in oil for about 20–25 minutes. Reserve half for garnish.
10. Roast the Bhuga masala spices in oil until aromatic, cool and grind them into a powder.
11. Layer the cooked rice with the Bhuga masala, top with the reserved caramelised onions and coriander, and serve with the Sai Bhaji.