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

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.

Jan 10, 2019 10:32pm

By Valenci

Under Ayurveda & Recipes

2 min read