Saibhaji – Mixed daal variation

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Saibhaji with mixed daal

As the name goes, it is a fusion of Sindhi saibhaji recipe with variety of daals. Traditional Sindhi saibhaji recipe uses only Chana daal with lot of greens and veggies. This version of saibhaji uses different types of daal along with green and veggies.

This recipe comes in handy when we have few of different veggies and greens left in the fridge. I had first tried the traditional saibhaji recipe way back in 2007.  Post that have been trying this version of mixed daals now. It goes well with both rice and rotis.

Let us look at the ingredients and procedure.

Ingredients

1. Daals (Its ok to not have one or more of the below)
   1. Toor daal – 1/2 cup
   2. Chana daal – 1/4 cup
   3. Whole urad daal – 1/4 cup (Soaked for 2 hours)
   4. Moong daal – 1/4 cup
   5. Masoor daal – 1/4 cup
2. Mix of greens
   1. Spinach / Palak
   2. Malabar spinach
   3. Amaranthus
   4. Dill leaves
   5. Sorrel /Gongura (Sour leaves)
3. Mix of veggies
   1. Potato -1
   2. Eggplant / Brinjal – 1
   3. Colocasia / Arbi – 1
   4. Bhindi / Okra – 2
   5. Onion – 1 Medium sized
   6. Tomatoes – 1 medium sized
   7. Green chillies – 3 to 4
   8. Ginger – Chopped 1/2 spoon.
4. Spices
   1. Salt – Per taste
   2. Chilli powder – Per taste
   3. Coriander powder – Per taste
5. For tadka
   1. Oil – 2 tbsp
   2. Mustard – 1 tsp
   3. Cumin seeds/Jeera – 1 tsp
   4. Hing – 1 pinch
   5. Turmeric – 1/4 tsp

Procedure.

1. Wash and soak all the daals together with double the water. I.e. if we have taken 1.5 cups of all daals together, soak them in 3 cups of water.
2. Peel, clean and cut potato and colocasia. Cut the brinjal and dorp these in water.
3. Clean and cut okra, chillies and onions. Peel and chop the ginger finely.
4. Clean and chop all the greens. And keep these aside.
5. Now in a handi cooker heat oil and add mustard and cumin seeds. Once these splutters, add hing and turmeric.
6. Now add chopped ginger and green chillies.
7. Fry for few seconds and add onion and fry till they turn slightly golden.
8. Now add the cut vegetables and fry them for 3 to 4 mins.
9. Add tomatoes and greens and cook for 3- 4 minutes.
10. Add Salt, chilli powder and coriander powder and mix.
11. Now add the soaked daal along with the water and close the cooker lid.
12. Wait for 3 to 4 whistles and turn off the heat.
13. Once the pressure in the cooker is released, remove the lid and mix the saibhaji.
14. At this stage if the daal consistency is thick add required water and cook without lid till everything comes together.
15. You may add a spoon of ghee and mix. (this is optional).
16. Transfer to a serving bowl and garnish with fresh chopped coriander.
17. You can serve the saibhaji with hot rice and ghee or with roti.