Sindhi Baji - Multi-Colored Vegetable and Lentil Dish


Sindhi Baji - from Amrita Sondhi's "The Tastes of Ayurveda"

  • 1/4 cup channa dal (chickpea split lentils) or yellow split peas (I used red lentils), soaked overnight (soak overnight!)
  • 2 Tbsp oil (I used avocado oil)
  • 3/4 cup onion, chopped
  • 1-1/2 tsp ginger, minced
  • 1 tsp green chili, minced (or to taste) (I omitted to reduce Pitta)
  • 1-1/2 cups tomatoes, diced (or 1 15 oz can diced tomatoes)
  • 1/2 tsp turmeric, ground
  • 1/2 tsp cumin, ground
  • to taste salt
  • 3/4 cup carrots, sliced
  • 4-5 cups organic spinach, roughly chopped
  • 1 medium egglpant, cubed
  • 1 cup potato, chopped
  • 1 cup cauliflower florets
  • 1 cup broccoli florets
  • 1/2 cup water
  • 3 Tbsp lemon juice
  • to taste pepper, ground
  1. Heat oil in a large pot on medium-high heat.  Add onions and saute until carmelized, about 8 minutes.  Add ginger and green chili and saute for 1 minute.  Add tomatoes, turmeric, cumin, and salt and cook until tomatoes soften, about 5 minutes. Add all remaining vegetables, reduce heat to medium, cover pot, and cook for 10 minutes.  Vegetables will cook in their own steam; however, if too dry, add water 1 Tbsp at a time.  Add lentils or peas and water and reduce heat to low.  Cook for about 30 minutes, until lentils/peas are soft. [Here, the cookbook says to mash with a fork or use a food proessor or hand-blender to lightly puree leaving some vegetable chunks, but I decided to leave all veggies as is]. Add lemon juice, season with salt and pepper and serve.


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