Welcome to the ultimate guide on making Sandagyachi Sukhi Bhaji, a beloved traditional Maharashtrian dry curry! If you are looking for a quick, comforting, and homestyle Indian dish, this Sandagyachi Sukhi Bhaji recipe is exactly what you need. Sandge are highly flavorful, sun-dried lentil dumplings packed with spices, typically prepared during the summer. Whenever fresh vegetables run out, or you crave something uniquely satisfying, this savoury and slightly spicy dry curry comes to the rescue.
In this beginner-friendly tutorial, we use green moong dal sandge, slow-cooked in a rustic onion and tomato base enriched with aromatic spices like Kanda Lasun Masala. It is incredibly simple to whip up, fully vegan, and pairs beautifully with hot bhakri, chapati, or a comforting plate of dal rice. Let’s dive right into making this mouthwatering Sandge dry curry at home!
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Ingredients List:
- 1 cup Moong Dal Sandge (sun-dried lentil dumplings)
- 2-3 tablespoons Cooking Oil
- 1 teaspoon Mustard Seeds (Rai)
- 1 teaspoon Cumin Seeds (Jeera)
- 1 sprig of Curry Leaves
- A pinch of Asafoetida (Hing)
- 2 medium Onions (finely chopped)
- ½ teaspoon crushed Ginger-Garlic paste
- 1 medium Tomato (finely chopped)
- ¼ teaspoon Turmeric Powder (Haldi)
- 1-2 teaspoons Kanda Lasun Masala (or substitute with Red Chilli Powder)
- Salt to taste
- ½ glass of hot water
- 1 tablespoon Roasted Peanut Powder (optional)
Step-by-step Instructions:
- Roast the Sandge: Heat a very small amount of oil in a pan. Add the sandge and roast them on medium-low heat for 2-3 minutes until they turn slightly reddish and emit a lovely aroma. Remove them from the pan and set aside.
- Temper the Spices: In the same pan, add about ½ ladle of oil. Once hot, add the mustard seeds, cumin seeds, curry leaves, and a pinch of asafoetida.
- Sauté the Aromatics: Add the finely chopped onions (use a generous amount for this recipe) and sauté them until they turn soft and translucent.
- Add Ginger-Garlic & Tomato: Stir in the crushed ginger-garlic paste and sauté briefly. Next, add the chopped tomato and cook for another minute until it softens up.
- Mix the Dry Spices: Turn the heat down to low. Add turmeric powder, salt, and Kanda Lasun Masala. Mix well and roast this masala paste for 1-2 minutes.
- Combine Sandge: Add the previously roasted moong dal sandge into the spiced onion-tomato mixture and toss them well to coat.
- Cook with Hot Water: Pour half a glass of hot water into the pan. Cover the pan with a lid and let the bhaji cook on a low flame for 10-15 minutes. Stir occasionally so it doesn’t stick to the bottom.
- Final Touch: Once the sandge puff up, soften, and are fully cooked, you can optionally mix in some roasted peanut powder for extra texture. Serve hot!
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Cooking Tips:
- Use Hot Water: Always use hot water to cook the sandge. It speeds up the cooking process and ensures they soften evenly.
- Watch the Salt: Remember that sun-dried sandge already contains salt and spices. Be very careful and taste the gravy before adding extra salt to the pan.
- Don’t Over-roast: Do not burn the sandge in the first step. They just need a light golden-red roast to enhance their nutty flavour.
- Low Flame is Key: Always cook the curry on a low, gentle flame so the dumplings can absorb the water and spices thoroughly without burning.
Variations:
- Pressure Cooker Version: In a rush? You can make this exactly the same way in a pressure cooker. Just add all the ingredients, pour in the hot water, and cook for 2 whistles on low heat for an instant meal.
- Vegan Version: Great news! The base recipe provided above is naturally 100% vegan.
- Kids-Friendly Version: Reduce the Kanda Lasun Masala or use a mild Kashmiri red chilli powder to tone down the heat levels for children.
- Gravy (Rassa) Version: If you prefer a curry with more liquid to mix with rice, simply add 1.5 to 2 glasses of hot water instead of half a glass.
Serving Suggestions:
- With Flatbreads: Pair this delicious Sandagyachi Sukhi Bhaji with warm, rustic Jowar (Sorghum) or Bajra (Pearl Millet) Bhakri for a highly authentic Maharashtrian experience.
- With Rice: Serve it as a punchy, flavorful side dish alongside simple Varan Bhaat (plain dal and steamed rice).
- In a Tiffin: It tastes fantastic wrapped inside a soft chapati or paratha, making it a perfect dry vegetable dish for office or school lunch boxes.
Also Read – Authentic Green Chilli Kharda Recipe | Spicy Thecha
FAQs:
Q1: What exactly are Sandge made of?
Ans: Sandge are traditional sun-dried dumplings made from soaked and ground lentils (like Moong Dal, Matki, or Urad Dal) mixed with spices like garlic, cumin, and chilli.
Q2: Can I use regular red chilli powder instead of Kanda Lasun Masala?
Ans: Absolutely! While Kanda Lasun Masala gives it a signature Maharashtrian flavour, you can easily substitute it with regular red chilli powder and a pinch of garam masala.
Q3: How long does it take for sandge to cook in a pan?
Ans: It usually takes about 10 to 15 minutes on a low flame with a lid covered. The time depends heavily on the size of the dumplings and the type of lentil used.
Q4: Why do we roast the sandge in oil before making the bhaji?
Ans: Roasting the sandge in a little oil enhances their deep, nutty flavour and helps them retain their shape without dissolving into mush when boiled in the gravy.
Authentic Sandagyachi Sukhi Bhaji Recipe | Easy & Tasty
Ingredients
- 1 cup Moong Dal Sandge sun-dried lentil dumplings
- 2-3 tablespoons Cooking Oil
- 1 teaspoon Mustard Seeds Rai
- 1 teaspoon Cumin Seeds Jeera
- 1 sprig of Curry Leaves
- A pinch of Asafoetida Hing
- 2 medium Onions finely chopped
- ½ teaspoon crushed Ginger-Garlic paste
- 1 medium Tomato finely chopped
- ¼ teaspoon Turmeric Powder Haldi
- 1-2 teaspoons Kanda Lasun Masala or substitute with Red Chilli Powder
- Salt to taste
- ½ glass of hot water
- 1 tablespoon Roasted Peanut Powder optional
Instructions
- Roast the Sandge: Heat a very small amount of oil in a pan. Add the sandge and roast them on medium-low heat for 2-3 minutes until they turn slightly reddish and emit a lovely aroma. Remove them from the pan and set aside.
- Temper the Spices: In the same pan, add about ½ ladle of oil. Once hot, add the mustard seeds, cumin seeds, curry leaves, and a pinch of asafoetida.
- Sauté the Aromatics: Add the finely chopped onions (use a generous amount for this recipe) and sauté them until they turn soft and translucent.
- Add Ginger-Garlic & Tomato: Stir in the crushed ginger-garlic paste and sauté briefly. Next, add the chopped tomato and cook for another minute until it softens up.
- Mix the Dry Spices: Turn the heat down to low. Add turmeric powder, salt, and Kanda Lasun Masala. Mix well and roast this masala paste for 1-2 minutes.
- Combine Sandge: Add the previously roasted moong dal sandge into the spiced onion-tomato mixture and toss them well to coat.
- Cook with Hot Water: Pour half a glass of hot water into the pan. Cover the pan with a lid and let the bhaji cook on a low flame for 10-15 minutes. Stir occasionally so it doesn't stick to the bottom.
- Final Touch: Once the sandge puff up, soften, and are fully cooked, you can optionally mix in some roasted peanut powder for extra texture. Serve hot!
