Sindhi Chana Dal With Palak-Sai Bhaji Recipe (Diabetic Friendly)

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What is the energy content breakdown?

Protein

6.9g / 15%

Carbohydrates

21.9g / 50%

Fats

6.8g / 34%

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

Enjoy this balanced cuisine made with tasty, nutritious, and affordable local ingredients. Did you know that adding vegetables and herbs at the end of cooking helps to retain their vibrant colours, flavour, crunchiness, and important nutrients?
Enjoy your meal with orange, pineapple, pawpaw, or other fruits high in Vitamin C, to help your body use more iron from the meal. #livestrongwithiron
Great News! This dish has a sufficient amount of oil and salt for a balanced and delicious meal, you don’t need to add more!

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Sindhi Chana Dal With Palak-Sai Bhaji Recipe (Diabetic Friendly)

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Sindhi Chana Dal With Palak-Sai Bhaji Recipe (Diabetic Friendly)

Name: Sindhi Chana Dal With Palak-Sai Bhaji Recipe (Diabetic Friendly)
Prep time: PT20.00M
Cook time: PT25.00M
Total time: PT47.00M
Yield: 4.00
Ingredients: 1 Sachet MAGGI Masala-ae-Magic; 1 1/3 Cup Chana Dal; 1 Tablespoon Oil; 1/4 Teaspoon Hing (Asafoetida); 1 Unit Ginger (1" piece; finely chopped); 6 Cloves Garlic; finely chopped; 2 Units Green Chillies; 1/2 Unit Onion; 1 Unit Tomato; 1/2 Unit Carrot; 1 Unit Brinjal; 1 Teaspoon Red Chilli Powder; 1/2 Teaspoon Turmeric Powder; 1 Teaspoon Coriander Powder; 200 Grams Spinach; chopped; 2 Tablespoons Fenugreek Leaves; 2 Tablespoons Dill Leaves; 3 Cups Water; 1 Teaspoon Ghee; 1 Pinch Salt (To Taste)

(0)

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.Disclaimer: The recipes designed are suggestive and should not be considered as medical advisory or recommendation in any manner. Such recipes do not undermine the importance of an active lifestyle and the contribution of other nutrient-rich foods in any manner. Kindly consult your Dietitian/Doctor for specific health issues.

Ingredients

4 Servings

1 Sachet

MAGGI Masala-ae-Magic

1.33 Cups

Chana Dal

1 Tablespoon

Oil

0.25 Teaspoon

Hing (Asafoetida)

5 gms

Ginger

6 Cloves

Garlic

Green Chillies

0.5

Onion

Tomato

0.5

Carrot

Brinjal

1 Teaspoon

Red Chilli Powder

0.5 Teaspoon

Turmeric Powder

1 Teaspoon

Coriander Powder

200 gms

Spinach

2 Tablespoons

Kasuri Methi

2 Tablespoons

Dill Leaves

3 Cups

Water

1 Teaspoon

Ghee

1 Pinch

Salt (To Taste)

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Nutrition Value

Energy

170.29 kcal

Protein

6.92 g

Carbohydrates

21.93 g

Fats

6.8 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 3 cups 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. Add ghee and mix.
Step 5
2 Min

Serve hot with steamed brown 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 3 cups 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. Add ghee and mix.

Step 5 of 5

Serve hot with steamed brown rice or Sindhi Bhuga Chaval.

Recipe PDF

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