Sindhi Baji – from Amrita Sondhi's "The Tastes of Ayurveda"
- 1/4 cup channa dal (chickpea split lentils) or yellow split peas (I used red lentils), soaked overnight (soak overnight!)
- 2 Tbsp oil (I used avocado oil)
- 3/4 cup onion, chopped
- 1-1/2 tsp ginger, minced
- 1 tsp green chili, minced (or to taste) (I omitted to reduce Pitta)
- 1-1/2 cups tomatoes, diced (or 1 15 oz can diced tomatoes)
- 1/2 tsp turmeric, ground
- 1/2 tsp cumin, ground
- to taste salt
- 3/4 cup carrots, sliced
- 4-5 cups organic spinach, roughly chopped
- 1 medium egglpant, cubed
- 1 cup potato, chopped
- 1 cup cauliflower florets
- 1 cup broccoli florets
- 1/2 cup water
- 3 Tbsp lemon juice
- to taste pepper, ground
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Heat oil in a large pot on medium-high heat. Add onions and saute until carmelized, about 8 minutes. Add ginger and green chili and saute for 1 minute. Add tomatoes, turmeric, cumin, and salt and cook until tomatoes soften, about 5 minutes. Add all remaining vegetables, reduce heat to medium, cover pot, and cook for 10 minutes. Vegetables will cook in their own steam; however, if too dry, add water 1 Tbsp at a time. Add lentils or peas and water and reduce heat to low. Cook for about 30 minutes, until lentils/peas are soft. [Here, the cookbook says to mash with a fork or use a food proessor or hand-blender to lightly puree leaving some vegetable chunks, but I decided to leave all veggies as is]. Add lemon juice, season with salt and pepper and serve.