This straightforward, traditional stew is ideal for late winter

Sai bhaji, which only means eco-friendly vegetable, is an age-old staple from the province of my vanished homeland, Sindh.

Immediately after the India-Pakistan partition in 1947, like quite a few others, my mother and father migrated to India dearly keeping on to food items customs as tender recollections of their exiled group. Not the most desirable of dishes but tasty when produced suitable, sai bhaji is popular with Sindhis for the reason that it’s straightforward to put together. It is also very healthy with an abundance of veggies, can be well prepared with a minimum of fat and is frequently eaten in the course of wintertime. As with most Indian stews, each loved ones has its possess variation, but for the most aspect, it is made up of channa dal slow-cooked with root veggies, leafy greens, herbs and aromatic spices.

I have blended memories of sai bhaji as a boy or girl. Dependent on the vegetables at hand and time permitted, my mom would fuss more than it all day and lay out a luscious stew with notes of fennel, cardamom and ghee for dinner. Other occasions it was rushed into a pressure cooker and tasted much more like vegetable gruel. I experienced deserted cooking it for years, but these days I have been acquiring strategies to convey again the magic of sai bhaji making use of community seasonal greens. Late winter season and early spring is undoubtedly the most effective time to make it when new fennel and fenugreek, which I take into account integral to this dish, are in season.


½ cup channa dal

2 stalks of environmentally friendly onion

1 stalk of celery

1 bulb fennel (reserve fronds for later on)

1 substantial carrot

1 small sweet potato

8-10 cloves of garlic

2-inch piece of ginger

1 significant serrano pepper

1 teaspoon dried ground turmeric

1 teaspoon floor black pepper

2 teaspoon ground cumin

2 teaspoon salt

1 teaspoon ground eco-friendly cardamom

¼ cup olive oil or 3-4 tablespoons of butter or ghee

1 bunch spinach

1 bunch of dandelion greens

1 large tomato

1 cup of chopped fresh new fenugreek leaves (see notes)

1 cup of chopped cilantro leaves

Chopped fennel fronds