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Lentil and vegetable stew (Sai Bhaji)

This lentil and vegetable stew is rich in nutrients as it is made with mix of various greens, other vegetables, and lentils. The most tedious part about this recipe is to cut all the vegetables, but then all you have to do is just add everything to a pressure cooker and let it do its thing.

CourseMain Dish
CuisineIndian

Servings	Prep Time
5-7people	1 hr 25minutes

Cook Time	Passive Time
25minutes	1hrs

Servings	Prep Time
5-7people	1 hr 25minutes

Cook Time	Passive Time
25minutes	1hrs

Ingredients

1cup Chana dal(yellow split peas)soaked for an hour.
1lb. green spinachwashed and chopped
1 bunch of dill( washed, stem removed,and finely chopped)
10cloves garlicfinely chopped
1inch ginger grated
1 medium potatopeeled and roughly chopped
½ medium onionfinely chopped
1 medium carrotroughly chopped
1 small green zucchini roughly chopped
3 small eggplants roughly chopped
2-3 tomatoes roughly chopped
1 tsp. turmeric+ a pinch
1 1/4tsp. red chili powder
2cups water
1tbsp. ghee or vegetable oil
Salt to taste

Instructions

In a pressure cooker add all the vegetables, lentils, ginger, half the garlic, 1 tsp. turmeric, 1 tsp. chili powder, salt, and water. Give everything a good stir. Close the lid and on medium heat pressure cook for 7-8 whistles. Turn the heat off and let the pressure release before opening the lid.
Make sure the vegetable and lentils are cooked and then with a whisk mash the mixture. The stew should be on the thicker side.
In a small pan heat ghee or vegetable oil on medium heat, add the garlic and brown it (not burn). Add a pinch of turmeric and ¼ tsp. chili powder. Give everything a good stir and remove the pan from the heat.
Add the garlic mixture to the vegetable stew and give it a good stir. Taste the stew for salt and adjust accordingly. Serve with rice and enjoy.