Sai Bhaji

Ingredients

• 200 g Spinach
• 20 g Dill
• 120 g Split Chickpeas
• 1 pcs Onion
• 2 pcs Tomato
• 1 tbsp Ginger Garlic Paste
• 2 pcs Green Chili
• 1 tsp Cumin Seeds
• 0.5 tsp Turmeric Powder
• 0.5 tsp Red Chili Powder
• 2 tbsp Ghee
• 2.25 tsp Salt
• 700 ml Water
• 1 pcs Lemon

Method

1. Rinse {split_chickpeas} under cold water until the water runs clearer so they cook evenly and taste clean.
2. Finely dice {onion} and {tomato}, roughly chop {spinach} and {dill}, and thinly slice {green_chili} so the greens soften quickly and the masala cooks evenly.
3. In a medium pot over medium heat, combine {split_chickpeas}, most of {water}, and a pinch of {salt}. Bring to a gentle boil, then lower to a steady simmer and cook until the lentils are tender but not falling apart.
4. Heat {ghee} in a deep skillet over medium heat. Add {cumin_seeds} and bloom until fragrant, then add {onion} with a pinch of {salt} and cook until deep golden brown. Stir in {ginger_garlic_paste}, {green_chili}, {turmeric_powder}, and {red_chili_powder} for a brief bloom, then add {tomato} and cook until jammy and the oil separates.
5. Add {spinach} and {dill} to the {bhuna_masala} base, seasoning with more {salt}. Cook over medium heat until wilted, then fold in the cooked {split_chickpeas} with their liquid. Simmer gently until the greens break down and the stew turns thick and velvety.
6. Mash part of the {spinach} and {split_chickpeas} against the side of the pot for body, then taste and adjust {salt}. Off the heat, squeeze in {lemon} to brighten the earthy greens and serve hot.