Sindhi recipes

SINDHI RECIPES

By Dine in with Disha

#Sindhi cuisine, A Cuisine which is not very famous but it’s Full of Flavours and Variations. Generally everyone knows about Sindhi Kadhi Chawal or Dal Pakwan. But this Cuisine has many such varieties. Today we will make Sai Bhaji / Dal Palak 🍵which is made by split chickpeas and spinach, A dish Rich in Iron, vitamins and Proteins. Methi chawal 🌿are served with this Sai Bhaji. Not only this fried Besanwali Kamal Kakdi(Lotus Stem), Arbi, fried Baingan, Cucumber Raita, Salad, Roti, Orange juice, Roasted Papad and Sweets.

SAI BHAJI / DAL  PALAK 🍵🍵

••INGREDIENTS••

250 gms Palak / Spinach, Cleaned and chopped
¼ cup fine chopped Methi / Fenugreek leaves Cleaned and chopped
¼ Cup Split chickpeas / Chana dal soaked for 1 hour
2 fine chopped onions
2 green chillies chopped
½ tsp fine chopped ginger
1 small Brinjal chopped
2-3 tomatoes fine chopped
1 tsp red chilli powder
¼ tsp haldi / turmeric powder
1 tbsp dhania powder / coriander powder
Salt to taste
2 tsp oil + 1 tsp oil
1 tbsp fine chopped garlic

••METHOD••

Wash leafy veggies 2-3 times. Remove them on a soup strainer.

Heat 2 tsp oil in a pressure cooker. Add fine chopped ginger, chillies, onions and brinjal. Saute until onion is light pink. Add all dry masalas, add washed leafy vegetables. Add soaked dal and tomatoes, stir and cook for 4-5 mins on high flame. Add 1 cup of water and cover the lid. Pressure cook for 2-3 whistles. Allow to cool.

Open the lid and smash with wooden blender. ( don’t use electric blender)

Heat 1 tsp oil in a small saucepan, add chopped garlic and stir fry till it turns golden brown. Add this fried garlic along with oil to mashed dal palak. Cover the lid. Keep it covered for 5 mins. Serve Hot Sai Bhaji with Methi wale Chawal.

🌿You can add khatta / green sorrel leaves to the Sai bhaji along with spinach.

🌿Don’t make it very thin or runny.

🌿 Sai bhaji is served with different varieties of Rice like Bhuga Chawal, Tahiri which is sweet Rice, Dry Khichdi or Methi Chawal. All these are Sindhi preparations.

METHI WARA CHAWAR/ FENUGREEK RICE 🌿❇

••INGREDIENTS••

1 cup Rice
2 cups chopped methi / fenugreek, washed 2-3 times
2 tsp chopped garlic
1 green chilli fine chopped
2 tomatoes fine chopped
1 tsp turmeric powder
Salt to taste
½ tsp red chilli powder
2 tbsp oil

••METHOD••

Heat oil in a wok. Add chopped garlic and chillies. Saute until garlic is light brown. Add washed fenugreek leaves, turmeric powder and salt.

Cook for 3-4 mins on high flame until moisture evaporates. Add ¼ cup of water and cover the wok. Cook for 3-5 mins till Methi is cooked. Add 2 cups of water, Roll boil, add rice to boiling water and cook till half done. Add tomatoes and cook the rice until water evaporates. Cover the wok and cook on low flame for 2-3 mins.

Fragrant, flavourful, aromatic rice is ready to serve.

LOTUS STEM / KAMAL KAKDI🍢🍢

Kamal kakdi is a root, It’s a very good source of copper, Iron and Vitamin B complex. Sindhis eat food preparations of Kamal kakdi in fasts too. Today we will make kamal kakdi in besan / gram flour.

••INGREDIENTS••

250 gms lotus stem
1 tbsp besan / gram flour
1 tsp jeera / cumin
Few curry leaves
1 tbsp ginger garlic chilli paste
3 tomatoes grated
1 tsp red chilli powder
¼ tsp turmeric powder
1 tsp dhania powder / coriander powder
½ tsp garam masala
Salt to taste
3 tbsp of oil
2 tsp chopped coriander leaves

••METHOD••

Clean and wash Lotus Stem in several waters as it’s very muddy. Cut into thin, slant pieces.

Pressure cook them with little salt and water for 4-5 whistles.

Allow to cool. Remove on a soup strainer and discard the water.

Heat oil in a pan, add jeera and curry leaves.

Add besan and saute, on low flame until colour is changed and aromatic.

Add ginger garlic paste. Saute for a minute.

Add tomatoes and all masalas. Cook until oil separates.

Add boiled lotus stem pieces and ¼ cup of water.

Cover and cook on low flame for 5 mins.

Sprinkle chopped coriander leaves and serve hot.

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