Sindhi Sai Bhaji Pasta
Sindhi Sai Bhaji Pasta is a fusion dish that combines the flavors of traditional Sindhi Sai Bhaji with the comfort of pasta. This dish is a perfect blend of Sindhi and Italian cuisines, creating a unique and delicious meal.
Ingredients
- 1 cup spinach, chopped
- 1/2 cup fenugreek leaves (methi), chopped
- 1/2 cup dill leaves (suva), chopped
- 1/2 cup chana dal (split chickpeas)
- 2 cups pasta of your choice
- 1 onion, finely chopped
- 2 tomatoes, pureed
- 1/2 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp cumin seeds
- 1/2 tsp garam masala
- Salt to taste
- 2 tbsp oil
- 4 cups water
Instructions
- Wash the chana dal and soak it in water for 30 minutes.
- In a pressure cooker, add the soaked chana dal, spinach, fenugreek leaves, dill leaves, turmeric powder, red chili powder, and salt. Add 4 cups of water and pressure cook for 3 whistles.
- Heat oil in a pan, add cumin seeds, and sauté the chopped onions until golden brown.
- Add the tomato puree and cook until the oil separates.
- Add the cooked dal and greens mixture to the pan. Mix well and let it simmer for 5 minutes.
- Cook the pasta according to the package instructions until al dente. Drain and set aside.
- Add the cooked pasta to the dal and greens mixture. Sprinkle garam masala and mix gently.
- Serve hot and enjoy the unique flavors of Sindhi Sai Bhaji Pasta!
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 30 minutes
- Total time:
- 45 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Carbohydrates
- 45g
- Protein
- 12g
- Fat
- 14g
Supplies
Pressure cooker Pan Spatula Knife Cutting board
Tools
Pressure cooker Pan Spatula Knife Cutting board
Serving suggestions
Sindhi Sai Bhaji Pasta pairs well with a side of yogurt and papadum.
Tips & tricks
For a spicier version, add more red chili powder according to your taste preferences.
Cost
$10