Sai Bhaji

This is for the fourth day of blogging marathon. This is a gravy which goes well with Bhuga Chaanwara. I prepared it today. We enjoyed it with the pulao. It is a nutritious dish which has palak, methi and channa dhal. It is easy to prepare and very tasty.

Recipe Source: Kuchbi.com
Ingredients:
Channa Dhal-1/2cup
Palak / Spinach-1cup(chopped)
Methi Leaves-1cup(chopped)
Dried Dill-1tbs
Potato-1(diced into squares)
Tomato-2
Carrot-1(diced into squares)
Green Peas-1/4cup
Green Chilly-2
Red Chilly Powder-1tsp
Salt-to taste
Turmeric Powder-1/4tsp
Cumin Seeds-1/2tsp
Garlic-4pods


Procedure:
1. Wash and soak channa dhal for 30 minutes.
2. In a pressure cooker add enough water to soak the dhal. When the first whistle comes, reduce flame to low and cook for 10minutes.
3. Simultaneously, heat 2tbs oil in a kadai. Add cumin.
4. When it splutters, add garlic and saute till brown.
5. Add the vegetables and saute for a minute.
6. Add spinach and methi leaves along with tomatoes.
7. Saute for a minute. Add 1 cup of water and let it boil.
8. Release pressure and mash the dhal. Add the boiling vegetables to the cooked dhal.
9. Add turmeric powder, salt, red chilly powder. Mix well.
10. Close the lid and pressure cook the mixture for 2minutes. Release pressure and check the consistency. If it is very thin boil until it reaches the perfect consistency.
11. Transfer contents to a serving bowl and garnish with dill.
12. Serve hot with Bhuga Chaanwara.

You can check my friends’ post for the BM here.