Fragrant Spinach Rice with Split Chickpeas (Chana Dal) | Sai Bhaji Pulla
I have no words for this rice; it's the most delicious, fragrant, and comforting rice that can be paired with spinach, sai bhaji, or potato, or simply eaten on its own with a dollop of yogurt. You can also make this pulao with onions if you don't have access to green or spring garlic.
Pulla | Fragrant Rice
I have no words for this rice; it's the most delicious, fragrant, and comforting rice that can be paired with spinach, sai bhaji, or potato, or simply eaten on its own with a dollop of yogurt. You can also make this pulao with onions if you don't have access to green or spring garlic.
For 4 people
2 tablespoons
8 whole black peppers
1 onion, thinly sliced
2 cups of basmati rice soaked in cold water for at least 30 minutes and rinsed several times until the water is clear
1 teaspoon of coriander powder
5 cm ginger, peeled and finely chopped
2 green chilies, finely chopped
Salt to taste
2 cups of water
25 g fresh cilantro leaves, finely chopped
1. Heat the oil in a pot over medium heat until hot. Add the bay leaves and whole peppercorns and cook for about a minute, until they begin to release their aromas.
2. Add the green garlic and fry until lightly browned, followed by the rice, garam masala, coriander powder, ginger, green chili, and salt.
3. Stir carefully with a spatula so as not to break the rice grains until the rice is sizzling.
4. Add water and bring to a boil.
5. Once you can see the rice through the water and much of it has evaporated, cover and simmer for 10-12 minutes.
6. Sprinkle with cilantro and serve with (Spinach) your favorite bhaaji or simply with a dollop of yogurt and some papadum.
Tip: At home, the mother uses garlic in the winter instead of onion, which is supposedly an ingredient that strengthens her immune system to prevent her from catching a cold.
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Sai Bhaji | Spinach with split chickpeas (Chana dall)
This is a super traditional Sindhi recipe much loved by my anti-spinach ex-roommate and still cooked by my beloved aunt in India every Tuesday. Tuesday is Sai Bhaji day. In Sindhi, sai means green. The pulao on page X is intensely fragrant and goes beautifully with sai bhaji.
For 4 people
2 tablespoons of oil
4 cloves of garlic, finely chopped 1 onion, finely chopped
400g fresh spinach, washed and finely chopped
25g fenugreek leaves, washed and finely chopped (optional)
25g dill, washed and finely chopped
2cm ginger, peeled and finely chopped 2 green chilies, finely chopped 3 medium tomatoes, finely chopped 150g split chickpeas, soaked overnight ¼ tsp turmeric 1 tsp coriander powder ½ cup water Salt to taste
1. Heat the oil in a saucepan over medium heat until hot. Add the garlic and sauté until lightly browned.
2. Add the onions and fry until golden.
3. Add ginger, chili, tomatoes, split chickpeas, tomatoes, turmeric, coriander powder, water and season with salt.
4. Stir everything well and let it cook over medium-low heat until the split chickpeas are soft and tender.
5. Once cooked, use a hand blender to blend some of the lentils and combine all the ingredients.
Tip: If you have a pressure cooker, you can speed up the cooking time as your sai bhaji will be ready in minutes. _______________________
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