Vegan Sindhi Sai Bhaji with Brown Rice

Ingredients

• 10 oz Spinach
• 1/2 cup Chana Dal (Split Chickpeas)
• 3 cups Mixed Vegetables (Onion, Tomato, Eggplant, Okra)
• 1 tbsp Ginger-Garlic Paste
• 2 tsp Spices (cumin, coriander, turmeric, chili powder)
• 2 tbsp Oil
• 1 cup Brown Rice
• 1/4 cup Cilantro

Instructions

1. 1Place the 1/2 cup of Chana Dal (Split Chickpeas) into a medium bowl and cover it with at least 2 cups of cold water. Let it soak for 30 minutes. After soaking, drain the water completely.
2. 2Prepare the 3 cups of Mixed Vegetables by chopping the onion and tomato into 1/2-inch pieces, and cutting the eggplant and okra into 1/2-inch pieces.
3. 3Heat the 2 tbsp of Oil in a large heavy-bottomed pot over medium heat (approximately 300°F / 150°C). Add the chopped onion (from the 3 cups of Mixed Vegetables) and sauté, stirring occasionally, for 5-7 minutes until the onion softens and turns golden brown.
4. 4Add the 1 tbsp of Ginger-Garlic Paste to the pot and sauté for 1 minute until fragrant. Then, add the chopped tomato (from the 3 cups of Mixed Vegetables) and the 2 tsp of Spices (cumin, coriander, turmeric, chili powder); cook, stirring occasionally, for 3-5 minutes until the tomatoes soften and break down.
5. 5Add the 10 oz of Spinach, the drained 1/2 cup of Chana Dal, and the remaining 1/2-inch cut eggplant and okra (from the 3 cups of Mixed Vegetables) to the pot. Stir well to combine. Cover the pot and cook over medium-low heat (approximately 250°F / 120°C) for 20-25 minutes, stirring occasionally, until the chana dal is tender and the vegetables are soft.
6. 6While the vegetables cook, prepare the 1 cup of Brown Rice: In a separate medium saucepan, combine the 1 cup of Brown Rice with 2 cups of cold water. Bring to a boil over high heat (approximately 212°F / 100°C), then reduce heat to low, cover tightly, and simmer for 40-45 minutes. Remove from heat and let rest, covered, for 5 minutes before fluffing with a fork.
7. 7Finely chop the 1/4 cup of Cilantro. Once the Sai Bhaji is cooked, stir in half of the chopped 1/4 cup of Cilantro. Serve the hot Sai Bhaji immediately, garnished with the remaining chopped 1/4 cup of Cilantro, alongside the cooked brown rice.

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