Swiss chard Dal

This dal is like a hug from your mom. It is comforting, nourishing, and delicious. 

I used red Swiss chard - with bright red stalks and red ribs running through the gorgeous green leaves. As they cook, they retain shape better than spinach but are still soft. 

Swiss chard pairs extremely well with garlic. Some times, I like to do a simple sauté of chard and garlic in olive oil with red pepper flakes and salt. Yum. Other times, I cook it with lentils. I have tried Toor and Moong, but this time I went with Masoor Dal. 

Little M loved eating the soupy Dal as well. 

Ingredients

1.5 C Pink Masoor Dal, rinsed several times

1 bunch of red ribbed Swiss chard, cut into thin ribbons after trimming the very ends of the stalk

3 fat cloves of garlic, sliced 

1 Tbsp oil

1 tsp Jeera seeds

1 tsp Jeera powder

1 tsp Dhania powder

1/4 tsp turmeric

1/4 tsp black pepper or red chili flakes

3 C water

salt to taste

Method

Heat oil in a pressure cooker (or instant pot). Add jeera seeds and wait until they sizzle. Add the chopped chard, garlic and the various powders and mix well. Add the washed Dal and water and cook under high pressure in the instant pot for 6 minutes (natural release) or in the stovetop pressure cooker, as you would cook lentils. Note that Masoor dal can turn to mush very quickly so adjust times accordingly. After opening the cooker, add salt and more water to adjust to desired consistency and bring to a quick boil. Serve in a bowl with a big dollop of ghee.