My apologies on being MIA for so long. A couple of months ago, in the middle of giving thanks for everything my family and I have, we received the shattering news of my mother passing. I went numb, but the world went on like it always does; the earth kept moving on it’s axis. How was that possible? How dare everything go on like nothing had happened when I had lost one of the most important people in my life? Loss and the aftermath, stages of dealing with grief, trying to get through these devastating times, that is what the past few months have been about.
One stage is memories; Memories of my Mother, her gorgeous face, her expressions, her kindness to people less fortunate , her words of support no matter how difficult the times were. All these memories come rushing back and hit me at the strangest of times. The smell of certain foods, especially, trigger such intense memories it is almost unbearable. One of the more vivid memories is of her standing over the stove preparing a meal along with her sous-chef(maid), admonishing her on the untidy kitchen one moment and enquiring about her kids the next. She was a great cook, even if she kept it simple. Back then it wasn’t fashionable but I remember our meals still being healthy and nutritional. She personally went grocery shopping every day and the menu only consisted of seasonal foods, something every nutrionist recommends today . My lunch box (tiffin) that was delivered to school, always had a 3 course meal with a loving note on top . I miss her so.
One of her signature dishes was a Spinach and Lentil entree called Sai Bhaji. This is a terrific one pot dish that can be served with Indian Bread or a simple Pilaf. It originated in Sindh, Pakistan, but my mother who hailed from Southern India took it and made it her own. I share with you this versatile dish from my childhood that I continue to make to this day and is a family favorite in my house too.
SAI BHAJI (SPINACH AND 3 LENTIL DISH)
2 bunches fresh Spinach or 16oz frozen spinach.
1/4 CUP Bengal Gram dal (soaked for an hour)
1/4 cup Split Black gram (soaked for an hour)
1/4 cup split Green gram (soaked for an hour)
2 tbsp Ginger garlic paste
2 green chillies finely chopped
4 tomatoes
1 potato chopped
1 large onion chopped
1 small eggplant chopped
1 carrot chopped
1/2 tsp Turmeric
2 tbsp Coriander powder
1 tsp Dry mango powder
SALT AS NEEDED
Tempering:
2 tbsp oil or ghee
1 tsp cumin seeds
1/4 tsp asoefitida (hing)
1/2 tsp red chilli powder
- In a pressure cooker or insta-pot combine all the ingredients other than the ones for tempering, and cook so the lentils are done.
- Mash the lentils nicely with a spoon and remove in a serving dish.
- In a small pan prepare the tempering by heating the oil, addding the cumin seeds and when they start sizzling take it off the fire and add the hing and chilli powder. Drizzle this over the Sai Bhaji, sprinkle some chopped cilantro and serve.
A perfect plating of this would be Sai Bhaji, Roti, Jeera Pilaf (Cumin flavored basmati rice), Papad and Boondi or Cucumber Raita (beaten yogurt with grated cucumber or Boondi -available in Indian stores) .
HAPPY COOKING!