Sindhi Chana Dal With Palak Sai Bhaji Recipe

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Room for Balance Improvement (0 - 44)

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Great Balance (70 - 100)

This menu has great nutritional balance, providing a good variety of food groups and key nutrients.

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What is the energy content breakdown?

Protein

5.3g / 11%

Carbohydrates

22.3g / 47%

Fats

8.7g / 42%

The energy content breakdown shows the amount of the macronutrients (i.e. carbohydrate, protein and fat) contained in one serving of the recipe and their relative contribution (in %) to the total energy content of the serving.

Nutritional tips

Explore using a different oil for cooking to encourage oil rotation
You can use mustard oil to prepare this dish to help oil rotation so one can get all fatty acids.

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Sindhi Chana Dal With Palak Sai Bhaji Recipe

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Indian Main Course

Sindhi Chana Dal With Palak Sai Bhaji Recipe

Name: Sindhi Chana Dal With Palak Sai Bhaji Recipe
Prep time: PT20.00M
Cook time: PT25.00M
Total time: PT47.00M
Yield: 6.00
Cuisine: Indian
Ingredients: 1 Sachet MAGGI Masala-ae-Magic; 1 Cup Chana Dal; 2 Cups Water; 2 Tablespoons Oil; 1/4 Teaspoonful Hing (Asafoetida); 1 Unit Ginger; 6 Cloves Garlic (Finely Chopped); 2 Units Green Chillies; 1 Unit Onion (Finely Chopped); 3 Units Tomato (Finely Chopped); 1 Unit Carrot; 1 Unit Brinjal; 1 Unit Potato (Cut Into Small Cubes); 1 Teaspoonful Red Chilli Powder; 1/2 Teaspoonful Turmeric Powder; 1 Teaspoonful Coriander Powder; 1 Pinch Salt (To Taste); 200 Grams Spinach (Chopped); 2 Tablespoons Fenugreek Leaves; 2 Tablespoons Dill Leaves; 1 Tablespoon Ghee

(9)

47Min

Medium

Recipe Variants

Sindhi Sai Bhaji is Palak-Chana Dal from traditional Sindhi cuisine, and can have a variety of green leafy vegetables added, like Palak leaves, Dill leaves and Sorrel leaves. Most homes also add in an assortment of seasonal vegetables. This is usually eaten along with Sindhi Khichdi.

Ingredients

6 Servings

1 Sachet

MAGGI Masala-ae-Magic

1 Cup

Chana Dal

2 Cups

Water

2 Tablespoons

Oil

0.25 Teaspoon

Hing (Asafoetida)

Ginger

6 Cloves

Garlic (Finely Chopped)

Green Chillies

Onion (Finely Chopped)

Tomato (Finely Chopped)

Carrot

Brinjal

Potato (Cut Into Small Cubes)

1 Teaspoon

Red Chilli Powder

0.5 Teaspoon

Turmeric Powder

1 Teaspoon

Coriander Powder

1 Pinch

Salt (To Taste)

200 gms

Spinach (Chopped)

2 Tablespoons

Fenugreek Leaves

2 Tablespoons

Dill Leaves

1 Tablespoon

Ghee

Copy

Nutrition Value

Energy

182.48 kcal

Protein

5.32 g

Carbohydrates

22.33 g

Fats

8.72 g

Information per serving

Step 1
20 Min

Prepare ingredients as mentioned in the list.
Step 2
10 Min

Wash and soak chana dal in water for 30 minutes. Heat oil in a pressure cooker, add asafetida, ginger, garlic and green chillies. Sauté for 2-3 minutes, add onion and sauté till golden brown. Add tomato and let it cook till tomatoes soften.
Step 3
10 Min

Add carrot, brinjal and potato, mix well. Add chana dal, red chilli powder, turmeric powder, coriander powder and salt to taste. Mix well and add spinach leaves, then add fenugreek leaves and dill leaves (if using). Add 1 cup water and MAGGI Masala-ae-Magic, pressure cook for 3-4 whistles.
Step 4
5 Min

When done, allow to cool. Then open the cooker, mix well and lightly mash the dal and vegetables together.
Step 5
2 Min

Add ghee and serve hot with steamed rice or Sindhi Bhuga Chaval.

Step 1 of 5

Prepare ingredients as mentioned in the list.

Step 2 of 5

Wash and soak chana dal in water for 30 minutes. Heat oil in a pressure cooker, add asafetida, ginger, garlic and green chillies. Sauté for 2-3 minutes, add onion and sauté till golden brown. Add tomato and let it cook till tomatoes soften.

Step 3 of 5

Add carrot, brinjal and potato, mix well. Add chana dal, red chilli powder, turmeric powder, coriander powder and salt to taste. Mix well and add spinach leaves, then add fenugreek leaves and dill leaves (if using). Add 1 cup water and MAGGI Masala-ae-Magic, pressure cook for 3-4 whistles.

Step 4 of 5

When done, allow to cool. Then open the cooker, mix well and lightly mash the dal and vegetables together.

Step 5 of 5

Add ghee and serve hot with steamed rice or Sindhi Bhuga Chaval.

Recipe PDF

With pictures

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