Ingredients
Ingredients 6 whistles
For Sai Bhaji
2 tbsp oil
2 tbsp ginger garlic paste
2 medium onions, finely chopped
1 medium tomato, finely chopped
2 green chillies, sliced
1 cup spinach leaves, chopped
½ cup fenugreek leaves, chopped
¼ cup soya leaves, chopped
2 tbsp chana dal, soaked
2 cups water
Salt to taste
For Bugha Chawal
2 tbsp oil
1 inch cinnamon stick, crushed
2 green cardamom pods, crushed
1 black cardamom, crushed
3-4 cloves, crushed
1 medium onion, finely chopped
2 bay leaves
2 cups water
Salt to taste
1 tsp red chilli powder
1 cup rice, soaked and drained
Process
For Sai Bhaji
- Heat oil in a pressure cooker, add ginger garlic paste and saute for a minute.
- Add onions and saute till translucent. Add tomatoes, saute for 3-4 minutes.
- Add green chillies and saute for 2 minutes. Add spinach leaves, fenugreek leaves and soya leaves, mix well and saute for a minute.
- Add chana dal and water, mix well. Add salt, cover the pressure cooker and cook till 6 whistles.
For Bhuga Rice
- Heat oil in a deep bottomed pan, add cinnamon stick, green cardamom, black cardamom and cloves, saute till fragrant.
- Add onions and saute till translucent. Add bay leaves, saute for 2 minutes.
- Add water, salt, chilli powder, mix well.
- Add rice, mix well. Cover and cook till the rice is done.
- Serve hot with the prepared Sai Bhaji.
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