Page 88 - MASALA Magazine Vol.15 Issue 6 | August - September 2024
P. 88
VIEW VIDEO:
SPINACH LENTIL CURRY
(SAI BHAJI)
Prep time: 10 minutes Cooking time: 15-20 min Serving: 4
INGREDIENTS INSTRUCTIONS
• 1 cup chopped spinach 1. Add the oil, garlic, chilli and cumin to your pressure cooker.
• ½ cup yellow lentils Let it sit and get hot until it starts to simmer.
• 1 small onion, chopped 2. Once the pan is hot, put in your chopped onions, tomatoes and
• 3 small tomatoes, chopped
• 2 fresh green chillies yellow lentils. Mix them until the ingredients are well combined.
• 4 garlic cloves 3. Add in the chopped spinach, a pinch of salt, and 1 cup of water,
• 1 tbs oil if needed.
• Cumin (amount to your liking) 4. After the pressure cooker has given 8 whistles, take the pressure
• Salt (amount to your liking) cooker off the gas.
• Kashmiri red chilli (amount to your 5. Transfer everything from the pressure cooker into a blender,
liking) and grind the entire mixture.
• Turmeric (amount to your liking) 6. Put everything back into the pressure cooker and add a pinch
• 1 tsp lemon juice
of turmeric, kashmiri red chilli, and lemon juice.
7. Let sit on a low flame until you are ready to eat.
8. Serve with hot steamed rice and sindhi papad, and enjoy!
88 | MASALA MAGAZINE AUG-SEP 2024
