Sai Bhaji


  • 1 cup split Bengal gram (chana dal) cooked with salt and turmeric powder
  • 1 bunch spinach leaves (palak), chopped
  • 1 cup dill leaves, chopped
  • 1 cup methi leaves
  • 1 medium sized potato, diced
  • 1 medium onion, finely chopped
  • 1 medium sized brinjal, cubed
  • 1 cup yam, cubed
  • 3 medium sized tomatoes, finely chopped
  • 1 inch piece ginger, grated
  • 2 green chillies, finely chopped
  • ¼ tsp turmeric powder
  • 1 pinch, hing
  • salt to taste
  • 1 dried red chili
  • a few lemon slices for garnish
  • 1 small tomato, chopped for garnish


Heat a pot. Once it’s hot, switch off the gas and add hing, turmeric, red chili and dry roast. Now add all the other ingredients (except lemon, tomato and the dal) along with 1.5 cups water and cook. Once the vegetables are well cooked and can almost be mashed add the dal and cook a little, more mashing and mixing everything in. Serve hot, garnished with lemon slices and chopped tomato. Can be served with brown rice


Replace the dill and methi with other greens – khatta palak, chauli bhajji or other greens of your choice, or just use palak or any one green leafy vegetable.
Replace brinjals and yam with cauliflower and carrots or other vegetables of your choice.

Serves 4