Swiss Chard is one leafy vegetable that I have always wanted to try out after coming to US, but never did. Finally, this week I got home the much awaited leafy green, Swiss Chard. I paired the greens with masoor dal and the outcome was a comforting, soul satisfying curry, that was well paired with hot steaming rice. You can replace the swiss chard with spinach and make the same curry, in case you can't get swiss chard locally.
Lentils/Whole Masoor Dal - 1 cup
Swiss Chard - 1 cup, finely diced (include the red colored stalks too)
Onion - 1 medium sized, diced
Tomato - 1 medium sized, diced
Tomato Paste - 2 tsp
Chilli Powder - 1 tsp
Mustard Seeds - 1/4 tsp
Garlic - 3 cloves, finely minced
Oil - 1 tbsp
Salt - As per taste
Grind To Paste
Fresh Grated Coconut - 2 tbsp
Coriander Seeds - 1 tbsp
Cumin Seeds - 1//2 tsp
Water - 2 tbsp
Method of Preparation:
1. Cook the lentils/masoor dal and half of the chopped onions with 3 cups of water either in a pressure cooker for 1-2 whistles or in a pot with water for 20 - 25 minutes or just until the lentils are cooked.
2. Heat oil in a heavy bottomed vessel. Add mustard seeds, after they splutter, add the remaining chopped onions, fry for a minute, then add the minced garlic and fry for few seconds. Add the chopped swiss chard and stir until the greens are slightly wilted.
3. Add the chopped tomatoes and fry till they slightly soften.
4. Add the cooked masoor dal/lentil including the water in which they were cooked. Add more water to get the desired consistency. Add the chilli powder and salt.
5. Let the curry simmer for 5-10 minutes.
6. Add the tomato paste along with the ground paste, mix well. Simmer the curry for 5-10 minutes on low heat.
7. Serve the Masoor Dal with Swiss Chard along with hot rotis or steamed rice.