Sindhi Saibhaji

Ingredients:

• 1 each - carrot, capsicum, onion, small cabbage,potato, brinjal, tomato, ladyfinger (okra)
• 100 gms. french beans
• 1/2 bunch each spinach, coriander, khatta (3 leaved) greens.
• 1/2 bunch any other leafy greens.
• 1 cup green gram dal
• 1/2 cup horsegram dal (channa dal)
• 4-5 green chillies
• 2-3 clovettes garlic
• 1 tsp. red chilli powder
• 1 tsp. dhania (coriander seed) powder
• 1 tsp. salt
• 1/2 tsp. turmeric
• 3 tbsp. oil
• 1/2 tbsp. ghee
• 2 pinches asafoetida

METHOD:

• Clean and wash dals.
• Clean, wash and chop spinach and vegetables except tomato.
• Heat oil in a pressure cooker, add all the vegetables, spinach and dals.
• Mix well, add enough water to cover the contents.
• Add all masalas and mix.
• Place whole tomato on top, cover and pressurecook for 3 whistles.
• Cool the cooker, open and handblend the contents.
• Heat 1/2 tbsp. ghee add a pinch of asafoetida add to the mashed vegetable.
• Serve hot with paratha or steamed rice

Making time: 30 minutes (excluding cooling time)
Makes for: 6
Shelf life: Best fresh