Sai Bhaji

Ingredients

• 400g spinach, washed and roughly chopped
• 1 small bunch dill (about 30g), chopped
• 1 small bunch fenugreek leaves (about 30g), chopped
• 100g split chickpeas (chana dal)
• 3 tbsp oil
• 1 tsp cumin seeds
• 1 onion, chopped
• 6 garlic cloves, chopped
• 3cm ginger, chopped
• 2 green chillies, chopped
• 2 tomatoes, chopped
• 1 potato, peeled and diced
• 1 small aubergine, diced
• 1 carrot, diced
• 1 tsp ground turmeric
• 1 tsp red chilli powder
• 2 tsp ground coriander
• 2 tsp salt
• 400ml water
• 1 tbsp lemon juice

Before you cook

• Rinse the chana dal and soak it for 1 hour.
• Wash the spinach, dill and fenugreek thoroughly and chop them roughly, stalks and all.
• Dice the potato, aubergine and carrot into 2cm pieces.

Steps

1. Heat the oil in a pressure cooker or heavy pot over medium heat.
2. Add the cumin seeds and let them sizzle for 20 seconds.
3. Add the chopped onion, garlic, ginger and green chillies and fry for 5 minutes until the onion softens.
4. Add the chopped tomatoes and cook for 4 minutes until they collapse.
5. Stir in the turmeric, chilli powder, ground coriander and salt.
6. Add the drained chana dal, potato, aubergine and carrot and turn everything through the masala.
7. Pile the spinach, dill and fenugreek on top, where it will look like far too much and then cook right down.
8. Pour in 400ml water, close the lid, and pressure cook for 4 whistles, or cover and simmer for 40 minutes until the dal is soft.
9. Open the pot and mash everything roughly with the back of a ladle, keeping it coarse rather than smooth.
10. Simmer uncovered for 5 minutes to drive off any excess water.
11. Stir in the lemon juice and taste for salt.
12. Serve hot with steamed rice and a spoonful of ghee.