Wednesday, March 26, 2008

Red Chard/Swiss Chard - Toor Dal

I guess most of the leafy vegetables make a nice pairing with dals and the bonus is, our family loves dal! so, it is Chard with Toor Dal.

Toor dal - 1 cup, wash and soak in warm water for 30 minutes.
Chard leaves - 1 bunch, roughly chopped (there are 5 or 6 big leaves in a bunch)

2 tomatoes, big - roughly choppped
1 onion, big - roughly chopped
4 green chillies, slit lengthwise
Turmeric - 1/2 tsp
Salt to taste
Water - 1 cup
Tamarind pulp - 2 tsp

Oil - 2 tsp
Mustard seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Dired red chillies - 2, tear and deseed
Garlic cloves - 3, (chopped/minced)
Curry leaves - 1 sprig
Ghee - 2 tsp (optional)

  1. Pressure cook toor dal and chard with 1 cup water, tomatoes, onion, green chillies, turmeric & 1 tsp salt. Cook until soft or until 4 whistles.
  2. Once the pressure is released, remove the lid and turn the heat on. Add tamarind pulp and let any excess water evaporate. Turn the heat off.
  3. In a small saucepan, heat 2 tsp oil to do the seasoning.
  4. Add mustard seeds, cumin seeds, red chillies, garlic & curry leaves. Let fry for just 1/2 a minute and add this seasoning to the dal. Adjust salt and add 2 tsp ghee.
Serve with warm rice or can be had with roti/phulka.

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