I picked up a bunch of Dill on my weekly grocery trip with the intention of making Saibhaji. Pressed for time, I ended up ignoring the refrigerator for most of the week. On Thursday, however, I could not stop myself - the urge to whip up something quick yet delicious was overwhelming. What else, but the simple but very special Saibhaji could satisfy the taste buds!!
In India, Dill as a herb that is well known in Gujarat, Sindh, and Karnataka. Despite having an aroma and flavour that is uniquely different from the herbs used in popular Indian cooking, Dill combines very well with garlic, lentils, and vegetables to make this delicious dal. Rather stew like, this dal can be likened to a hearty and nutritious soup, ideal for chilly winter evenings.
1/2 cup bengal gram dal, washed, soaked for 2 hours
1 cup spinach
1/3 cup dill, chopped
2 medium tomatoes
2 small potatoes, quartered
1/2 eggplant, cubed
1/3 cup baby carrots, halved
1/2 tsp chilli powder
1/2 tsp turmeric
1 tbsp oil
1 tsp cumin
2 tsp ginger-garlic paste
1 tsp ghee
2 red chillies, broken
- Pressure cook the bengal gram dal with a pinch of salt, a quarter teaspoon of turmeric, and 1/2 tsp cumin. Set aside.
- In a heavy bottomed pan, heat the oil. Add the remaining cumin and then the ginger-garlic paste.
- Stir, then add all the vegetables, including the dill. Stir again. Cover and cook for 3 minutes. Next, add the chilli powder, turmeric, and salt.
- Mix, cover and cook for 5 minutes. Now add the cooked lentils, blend well, and cook for 30 minutes or until the vegetables are mushy.
- Prepare the tempering by heating the ghee, then adding the asafoedita and broken red chillies. Pour over the vegetables. Cover.
- Serve warm with fresh steamed rice.
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