Sindhi Anda Sai Bhaji
PakistaniPakistani RecipesDesi eggsEasy
Sindhi sai bhaji — a wholesome mix of spinach, dill and lentils with boiled eggs, the everyday Sindhi greens dish, mild and nourishing.
Prep time15 min
Cook time30 min
Total time45 min
Servings4
Ingredients
- 4 boiled eggs, halved
- 500 g spinach, washed and chopped
- 1 bunch dill (soya), chopped
- 1/2 cup chana daal, soaked 30 minutes
- 1 onion, chopped
- 2 tomatoes, chopped
- 2 tbsp oil
- 1 tsp ginger-garlic paste
- 1 tsp turmeric
- 1 tsp red chilli powder
- 1 tsp salt
- 1 tsp cumin seeds
Method
- Boil the soaked chana daal in 2 cups of water for 15 minutes until soft; drain and keep aside.
- Heat oil and fry cumin seeds, then the onion until soft.
- Add ginger-garlic paste, tomatoes, turmeric, chilli powder and salt; cook for 4 minutes.
- Add the spinach and dill; cook until wilted, about 5 minutes.
- Add the boiled daal and 1/2 cup of water; simmer for 10 minutes.
- Mash lightly with a spoon for a soft, mixed texture.
- Place the halved boiled eggs on top and cover for 2 minutes to warm through.
- Serve hot with boiled rice or roti.
Nutrition — estimated per serving
Calories (estimate)190 kcal
Protein (estimate)11 g
Fat (estimate)9 g
Carbs (estimate)17 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Food safety: cook the greens and daal until fully soft and serve hot. Allergen: egg. Substitute moong daal for chana daal if preferred, or use frozen spinach. Do not overcook the eggs in the bhaji or the yolks turn grey. Nutrition values are estimates.