Sai Bhaji...a Sindhi favourite

One of the very few Sindhi dishes I have learnt from my mom..but an all time favourite in my house. Nothing better for lunch with raita, papad (off course!)
and bhugar chawal (recipe to follow soon ..) or even plain steamed rice works great..plus all the goodness of spinach packed in !

Ingredients (serves 4)

1 cup chana dal, soaked for 2 hours
1 large bundle spinach, finely chopped
1 cup dill (sepu) , finely chopped
1 large onion, finely chopped
1 tomato, finely chopped
1 teaspoon ginger-green chilli paste
1/2 teaspoon chopped garlic
2 cups water
1 bayleaf
1 teaspoon jeera
1/4 teaspoon heeng
Salt
1/2 teaspoon haldi
2 tablespoons ghee (or oil)

1. Heat the ghee in a pressure cooker. Add the heeng, jeera and bayleaf.
2. Add the garlic, ginger-green chili and fry for half a minute.
3. Add the onions and cook till light brown, on medium flame
4. Add the tomato and cook for 3-4 minutes.
5. Add the spinach,dill, salt, haldi and chana dal. Toss well. Add the water , cover the lid and place cooker on high flame for 2 whistles.
6. Reduce the flame and let it simmer for another 5-6  minutes.
7. Turn off the gas and let the steam release.
8. After opening the cooker, lightly mash the dal with a wooden ladle (or the wooden lassi churner)
9. Serve hot ! You can even add a tadka of ghee and dried chillies..